Turmeric-Ginger Baked Salmon with Lemon Dill
Flaky salmon fillets baked with a golden turmeric-ginger glaze and finished with bright lemon and dill. This Mediterranean-inspired Whole30 recipe (anti-inflammatory, high-protein), ready in about 30 minutes, pairs salmon fillets, olive oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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
- 4 (6 oz each) salmon fillets
- 2 tbsp olive oil
- 1 tbsp, grated fresh ginger
- 1 tsp ground turmeric
- 1/2, zested and juiced lemon
- 1 tbsp, chopped fresh dill
- 1/2 tsp sea salt
- 1/4 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: Whisk 2 tbsp olive oil, 1 tbsp grated ginger, 1 tsp ground turmeric, 1/2 lemon zest, and 1 tbsp lemon juice in a small bowl.
- Step 3: Place 4 salmon fillets on the baking sheet, season with 1/2 tsp sea salt and 1/4 tsp black pepper, then brush evenly with the turmeric mixture.
- Step 4: Bake for 12-15 minutes until salmon is opaque and flakes easily with a fork, with edges slightly golden.
- Step 5: Garnish with 1 tbsp fresh dill and additional lemon zest before serving.
