Turmeric-Spiced Salmon with Lemon

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 simple baked salmon dish featuring anti-inflammatory turmeric and bright lemon to support skin health during Whole30. This Pacific Northwest-inspired Whole30 recipe (anti-inflammatory), ready in about 24 minutes, pairs salmon fillets, fresh turmeric root, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 14 min Serves 2 Pacific Northwest cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Step 2: Place 2 salmon fillets (6 oz each) on the prepared sheet. Mix 1 tbsp grated fresh turmeric root, zest of 1 lemon, 1 tbsp lemon juice, 1 tsp olive oil, and 1/4 tsp sea salt in a small bowl.
  3. Step 3: Rub the turmeric mixture evenly over both sides of the salmon fillets. Bake for 12-15 minutes until the salmon is opaque and flakes easily with a fork, checking at 12 minutes.

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