Turmeric Salmon Bowl with Roasted Veggies

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

A vibrant bowl featuring seared salmon, turmeric-spiced vegetables, and a lemon-herb dressing. This Pacific Northwest-inspired Whole30 recipe (anti-inflammatory), ready in about 30 minutes, pairs Salmon fillets, Olive oil, Turmeric for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 Olive oil
• 1/2 tsp Turmeric
• 1 tbsp, minced Ginger
• 1, juiced Lemon
• 1 cup, chopped into florets Broccoli
• 1/2 cup, halved Cherry tomatoes
• 1/2, sliced Avocado
• 2 tbsp, chopped Cilantro
• 1/4 tsp Salt
• 1/8 tsp Black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Rub salmon with 1 tbsp olive oil, 1/4 tsp turmeric, 1/2 tsp ginger, 1/4 tsp salt, and 1/8 tsp black pepper.
2. Step 2: Bake salmon for 12-15 minutes until opaque and flaky.
3. Step 3: Toss broccoli and cherry tomatoes with 1 tbsp olive oil, 1/4 tsp turmeric, 1/2 tsp ginger, and a pinch of salt, then roast for 15-18 minutes until tender-crisp.