Magnesium-Boosting Salmon & Spinach Power Bowl

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A nutrient-dense, anti-inflammatory meal designed to combat Whole30-related headaches with magnesium-rich ingredients and clean energy. This Mediterranean-inspired seafood recipe (whole30, anti-inflammatory), ready in about 27 minutes, pairs salmon fillets, avocado, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 1, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 oz salmon fillets
• 1/2, sliced avocado
• 2 cups fresh spinach
• 2 tbsp olive oil
• 1, juiced lemon
• 2 cloves, minced garlic
• 1/4 tsp sea salt
• 1/8 tsp black pepper

The instant-read thermometer we’d check this salmon with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 400°F. Place salmon fillets skin-side down on a parchment-lined baking sheet, then season with 1/4 tsp sea salt and 1/8 tsp black pepper. Bake for 12 minutes until edges are crispy and internal temperature reaches 145°F.
2. Step 2: While salmon bakes, heat 2 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
3. Step 3: Add 2 cups fresh spinach to the skillet and toss for 2 minutes until completely wilted. Remove from heat and stir in 1/2 cup lemon juice.
4. Step 4: Plate baked salmon with spinach mixture, top with 1/2 sliced avocado, and drizzle any remaining lemon-olive oil sauce from the skillet.