Turmeric-Spiced Salmon with Lemon-Dill Sauce
A soothing, omega-3-rich salmon dish with a bright citrus-dill sauce, ideal for addressing inflammation-related symptoms during Whole30 reintroduction. This Pacific Northwest-inspired Whole30 recipe (anti-inflammatory), ready in about 18 minutes, pairs salmon fillets, avocado oil, fresh turmeric for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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.
Ingredients
- 8 oz salmon fillets
- 1 tbsp avocado oil
- 1 tsp grated fresh turmeric
- 1/2 lemon
- 1 tbsp finely chopped fresh dill
- 1/4 cup mashed avocado
- 1/4 tsp sea salt
- 1/8 tsp black pepper
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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: Pat salmon dry and season both sides with salt, pepper, and 1/2 tsp turmeric. Heat avocado oil in an oven-safe skillet over medium-high heat.
- Step 2: Sear salmon skin-side down for 4 minutes until crisp, then flip and cook for 3 more minutes until just opaque in the center.
- Step 3: While salmon cooks, zest and juice the lemon, then mix with mashed avocado, remaining 1/2 tsp turmeric, dill, and a pinch of salt in a small bowl.
- Step 4: Remove salmon from skillet and spoon lemon-avocado sauce over top. Garnish with extra dill and serve immediately with steamed asparagus.
