Turmeric-Sparkled Salmon & Rainbow Veggie Bowl

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 drafted and published.

A vibrant dish featuring wild-caught salmon and antioxidant-rich vegetables to support skin clarity during Whole30 transitions. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 30 minutes, pairs wild-caught salmon fillets, avocado, bell peppers (mixed colors) 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: 15 min Cook: 15 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). Place 6 oz salmon fillets on a parchment-lined baking sheet and drizzle with 1 tbsp olive oil.
  2. Step 2: Rub 1 tsp grated fresh turmeric evenly over the salmon, then top with 1 tsp lemon zest.
  3. Step 3: Bake for 12-15 minutes until the salmon is opaque and flakes easily with a fork.
  4. Step 4: While salmon cooks, heat 1 tsp olive oil in a skillet over medium-high heat. Add 1/2 cup diced bell peppers and 1/4 cup julienned carrots, sautéing for 5 minutes until tender-crisp.
  5. Step 5: Toss 1/2 cup spiralized zucchini with the vegetables until heated through, then serve over the salmon with 1/4 medium avocado sliced on top.

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