Turmeric-Glazed Salmon with Lemon-Dill Veggies
A vibrant, skin-clearing dinner featuring wild-caught salmon and rainbow vegetables, rich in omega-3s and antioxidants to combat breakouts. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 30 minutes, pairs salmon fillets, avocado oil, fresh turmeric for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 avocado oil
- 1 tsp fresh turmeric
- 2 lemon
- 2 medium zucchini
- 1 cup cherry tomatoes
- 2 tbsp fresh dill
- 1/2 tsp sea salt
- 1/4 tsp black pepper
The sheet pan we’d roast this on → 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. Pat salmon dry, then rub with 1 tsp turmeric, 1/2 tsp sea salt, and 1/4 tsp black pepper. Place on a parchment-lined baking sheet.
- Step 2: Toss zucchini (cut into 1/2-inch half-moons) and cherry tomatoes with 1 tbsp avocado oil, 1/4 tsp sea salt, and 1/4 tsp black pepper. Spread on the baking sheet around salmon.
- Step 3: Squeeze juice from 1 lemon over salmon and vegetables, then roast for 12-15 minutes until salmon is opaque and flakes easily with a fork.
- Step 4: Garnish with 2 tbsp fresh dill and lemon slices. Serve immediately while hot.
