Turmeric-Ginger Salmon with Roasted Asparagus
A skin-clearing meal rich in omega-3s and anti-inflammatory spices to combat breakouts during Whole30 transitions. This American-inspired Whole30 recipe (anti-inflammatory), ready in about 24 minutes, pairs salmon fillet, asparagus, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, skin-on salmon fillet
- 1 cup trimmed and cut into 2-inch pieces asparagus
- 1 tsp avocado oil
- 1/2 tsp grated fresh turmeric
- 1/2 tsp grated fresh ginger
- 1 tsp lemon zest
- 1/4 tsp sea salt
- pinch black pepper
Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: Place salmon skin-side down on the baking sheet. Mix grated turmeric, ginger, lemon zest, sea salt, and black pepper in a small bowl. Rub mixture evenly over salmon.
- Step 3: Arrange asparagus pieces around salmon on the baking sheet. Drizzle with avocado oil and season with a pinch of salt.
- Step 4: Roast for 12-15 minutes until salmon is opaque at the thickest part and asparagus is tender-crisp with slightly charred edges.
