Turmeric-Spiced Lemon Salmon with Roasted Asparagus
A vibrant, anti-inflammatory dinner that supports skin health and hormonal balance during Whole30 cycles. This Mediterranean-inspired seafood recipe (anti-inflammatory, whole30), ready in about 24 minutes, pairs salmon fillets, asparagus, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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 oz per serving (2 fillets total) salmon fillets
- 1 cup trimmed, cut into 2-inch pieces asparagus
- 1 tbsp olive oil
- 1/2 medium, thinly sliced fresh lemon
- 1/2 tsp ground turmeric
- 1/4 tsp garlic powder
- 1/4 tsp sea salt
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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: Preheat oven to 400°F. Place 1 cup trimmed asparagus on a parchment-lined baking sheet, drizzle with 1 tbsp olive oil, and season with 1/4 tsp sea salt. Toss to coat and arrange in a single layer.
- Step 2: Place 4 oz salmon fillets on top of the asparagus. Season each fillet with 1/2 tsp ground turmeric, 1/4 tsp garlic powder, and 1/4 tsp sea salt. Top with 1/2 medium thinly sliced lemon.
- Step 3: Roast for 12-14 minutes until salmon is opaque and flakes easily with a fork, and asparagus is tender-crisp with slightly charred edges.
