Turmeric-Glazed Salmon with Zucchini Noodles

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

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 glazed in turmeric and lemon, served over zucchini noodles for a nutrient-dense meal that supports skin clarity and hormonal balance. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 30 minutes, pairs Wild-caught salmon fillets, Zucchini, 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 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 380 cal/serving

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Ingredients

2 (6 oz each) Wild-caught salmon fillets
2 medium Zucchini
1 tbsp grated Fresh turmeric
1 medium Lemon
2 tbsp Olive oil
2 cloves minced Garlic

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Instructions

Step 1: Preheat oven to 400°F (200°C). Pat 2 wild-caught salmon fillets (6 oz each) dry with paper towels, then season with 1/4 tsp sea salt and 1/8 tsp black pepper.
Step 2: In a small bowl, mix 1 tbsp fresh turmeric, juice from 1 medium lemon, 2 minced garlic cloves, and 2 tbsp olive oil until smooth.
Step 3: Place salmon on a parchment-lined baking sheet, brush with turmeric mixture, and roast for 12-14 minutes until the salmon is opaque and flakes easily with a fork.
Step 4: While salmon roasts, spiralize 2 medium zucchinis into noodles, then sauté in a dry skillet over medium-high heat for 3 minutes until tender but still crisp, stirring constantly.