Turmeric Salmon with Roasted Root Veggies
A vibrant dish featuring wild-caught salmon glazed with turmeric and ginger, served with roasted root vegetables. This Pacific Northwest-inspired Whole30 recipe, ready in about 40 minutes, pairs wild-caught salmon fillets, olive 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 (about 6 oz each) wild-caught salmon fillets
- 1 tbsp olive oil
- 1 tsp, grated fresh turmeric
- 1 tbsp, grated fresh ginger
- 1 (sliced into wedges) lemon
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 medium, sliced into 1/2-inch coins carrots
- 2 medium, sliced into 1/2-inch coins parsnips
- 1 medium, sliced into 1/2-inch coins beetroot
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a small bowl, mix 1 tbsp olive oil, 1 tsp grated turmeric, 1 tbsp grated ginger, 1/2 tsp sea salt, and 1/4 tsp black pepper. Rub evenly over 4 salmon fillets, pressing to adhere; place on a parchment-lined baking sheet and top with lemon wedges.
- Step 2: Arrange 2 sliced carrots, 2 sliced parsnips, and 1 sliced beetroot on a separate baking sheet. Drizzle with 1 tbsp olive oil, season with a pinch of salt and pepper, and toss to coat. Roast in a preheated 400°F (200°C) oven for 20-25 minutes, stirring once, until vegetables are fork-tender and edges are golden.
- Step 3: Bake salmon alongside vegetables for 15-18 minutes, until salmon flakes easily with a fork and internal temperature reaches 145°F (63°C). Rest 3 minutes before serving with roasted vegetables.
