Turmeric-Spiced Salmon with Roasted Asparagus

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.

Salmon fillets rubbed with turmeric and seared in avocado oil, roasted with asparagus and glazed with coconut aminos and lemon. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 29 minutes, pairs salmon fillets, asparagus, coconut aminos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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: 15 min Cook: 14 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Trim woody ends from 1 lb asparagus and toss with 2 tbsp avocado oil, then spread in a single layer on a parchment-lined baking sheet.
  2. Step 2: Pat 4 salmon fillets dry, then rub with 1 tsp turmeric powder, 3 tbsp coconut aminos, and 1 thinly sliced lemon half, pressing gently to adhere.
  3. Step 3: Place salmon skin-side down on the asparagus, then roast for 12-14 minutes until salmon flakes easily with a fork and asparagus edges are crispy.
  4. Step 4: Serve immediately with extra lemon wedges, garnished with reserved lemon zest.

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