Turmeric-Ginger Salmon with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant, anti-inflammatory meal featuring wild-caught salmon roasted with turmeric and ginger, paired with colorful vegetables to support skin health during Whole30. This Pacific Northwest-inspired seafood recipe (anti-inflammatory), ready in about 25 minutes, pairs salmon fillets, zucchini, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 2 (about 6 oz each), skin-on salmon fillets
• 1 medium, sliced into 1/4-inch rounds zucchini
• 1 (any color), thinly sliced bell pepper
• 1/2 cup, sliced red onion
• 1/2 teaspoon turmeric
• 1 teaspoon, grated ginger
• 2 cloves, minced garlic
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pat 2 salmon fillets (about 6 oz each, skin-on) dry with paper towels; season both sides with 1/2 teaspoon turmeric, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
2. Step 2: In a large bowl, toss 1 medium sliced zucchini (1/4-inch rounds), 1 thinly sliced bell pepper, and 1/2 cup sliced red onion with 1 tablespoon olive oil, 1 teaspoon grated ginger, and 2 minced garlic cloves; spread evenly on a parchment-lined baking sheet.
3. Step 3: Place the seasoned salmon fillets skin-side down on the baking sheet over the vegetables; bake for 12-15 minutes until the salmon is opaque and flakes easily with a fork.