Turmeric Salmon with Zucchini Noodles

By AislePrompt Editorial · ·

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 developed and reviewed.

Wild-caught salmon seared in avocado oil with fresh turmeric root and garlic, served over zucchini noodles with cilantro. This Mediterranean-inspired Whole30 recipe (whole30 reset), ready in about 32 minutes, pairs wild-caught salmon fillets, fresh turmeric root, zucchini 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.

Prep: 20 min Cook: 12 min Serves 1 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat salmon dry, rub with 1 tsp grated turmeric, and season with 1/8 tsp sea salt. Place on a parchment-lined sheet and bake for 12 minutes until opaque and flaky.
  2. Step 2: Spiralize zucchini into noodles, then toss with 1 tbsp avocado oil and 1/4 tsp sea salt in a skillet over medium heat. Cook for 3-4 minutes until tender but still firm, stirring occasionally.
  3. Step 3: Heat remaining 1 tbsp avocado oil in a separate skillet over medium heat. Add minced garlic and sauté for 1 minute until golden, then add zucchini noodles and cook for 2 minutes to combine flavors.
  4. Step 4: Plate zucchini noodles, top with baked salmon, and garnish with fresh cilantro. Serve immediately while salmon is warm.

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