Turmeric Salmon Bowl
A vibrant bowl featuring turmeric-spiced salmon with nutrient-packed greens. This Asian-inspired Whole30 recipe, ready in about 24 minutes, pairs salmon fillet, avocado oil, fresh turmeric root for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 5 oz salmon fillet
- 1 tsp avocado oil
- 1/2 tsp grated fresh turmeric root
- 2 cups kale
- 1 cup beet greens
- 1 lime
- 1/4 tsp sea salt
- pinch black pepper
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Instructions
- Step 1: Preheat oven to 400°F. Pat 5 oz salmon dry and rub with 1 tsp avocado oil, 1/2 tsp grated fresh turmeric root, 1/4 tsp sea salt, and pinch of black pepper.
- Step 2: Place salmon on a parchment-lined baking sheet and roast for 12-14 minutes until edges are crisp and center is opaque.
- Step 3: While salmon cooks, massage 2 cups kale and 1 cup beet greens with juice from 1 lime and a pinch of sea salt for 2 minutes until leaves soften.
- Step 4: Slice the cooked salmon into 1-inch pieces and arrange over the massaged greens. Drizzle with any accumulated pan juices and serve immediately.
