Turmeric-Spiced Salmon with Avocado & Zucchini Noodles
A vibrant, anti-inflammatory meal to address skin breakouts while delivering clean protein and healthy fats. This Mediterranean-inspired seafood recipe (anti-inflammatory), ready in about 23 minutes, pairs salmon fillets, avocado, 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 6 oz (1 fillet, skin-on) salmon fillets
- 1/2 medium, sliced avocado
- 2 medium, spiralized zucchini
- 1 tsp grated fresh turmeric
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1/4 tsp sea salt
Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Pat salmon dry with paper towels, then rub with 1 tsp grated turmeric, 1/4 tsp sea salt, and 1 tbsp olive oil. Let sit for 10 minutes to marinate.
- Step 2: Heat a skillet over medium-high heat with 1/2 tbsp olive oil. Place salmon skin-side down and cook for 4-5 minutes until skin is crispy and golden, then flip and cook for 3 more minutes until opaque.
- Step 3: While salmon cooks, toss spiralized zucchini with 1 tsp lemon juice and a pinch of salt in a bowl until coated and slightly softened, about 2 minutes. Arrange zucchini noodles on plates, top with salmon, and garnish with avocado slices.
