Turmeric-Spiced Salmon with Avocado & Sweet Potato

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

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 skin-nourishing meal rich in omega-3s and antioxidants, designed to support skin health during Whole30 cycles. This Mediterranean-inspired Whole30 recipe, ready in about 35 minutes, pairs salmon fillet, sweet potato, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 10 min Cook: 25 min Serves 1 Mediterranean cuisine 380 cal/serving

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Ingredients

3 oz, skin-on salmon fillet
1 cup, diced into 1/2-inch cubes sweet potato
1/2, sliced avocado
2 tbsp avocado oil
1/4 tsp turmeric
pinch black pepper

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Instructions

Step 1: Toss 1 cup diced sweet potato with 1 tbsp avocado oil and 1/4 tsp turmeric; spread on a parchment-lined sheet pan and roast at 400°F for 20 minutes until edges are crispy and tender.
Step 2: Season 3 oz salmon fillet with pinch black pepper, then heat 1 tbsp avocado oil in a skillet over medium-high heat. Sear salmon skin-side down for 5 minutes until skin is golden and crisp.
Step 3: Flip salmon and cook for 4 more minutes until opaque in the thickest part. Arrange roasted sweet potato on a plate, top with salmon, and garnish with 1/2 sliced avocado.