Sheet Pan Turmeric-Spiced Salmon with Asparagus

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, anti-inflammatory dinner featuring wild-caught salmon and crisp asparagus roasted to perfection with warming spices. This Mediterranean-inspired sheet-pan recipe (anti-inflammatory, whole30), ready in about 30 minutes, pairs salmon fillets, asparagus, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.

Prep: 15 min Cook: 15 min Serves 2 Mediterranean cuisine 420 cal/serving

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Ingredients

12 oz salmon fillets
15 oz asparagus
2 tbsp olive oil
1 tsp grated fresh turmeric
1 tsp grated fresh ginger
1, zested and juiced lemon
1/2 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Pat salmon dry with paper towels, then season both sides with 1/4 tsp sea salt and 1/8 tsp black pepper.
Step 2: Toss asparagus with 1 tbsp olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper on a parchment-lined sheet pan.
Step 3: Arrange salmon on the sheet pan, skin-side down. Top with grated turmeric, grated ginger, lemon zest, and lemon juice, then drizzle with remaining 1 tbsp olive oil.
Step 4: Roast for 12-15 minutes until salmon flakes easily with a fork and asparagus is tender-crisp.