Turmeric-Spiced Salmon with Roasted Zucchini

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 vibrant, skin-friendly meal featuring turmeric's anti-inflammatory power to calm breakouts during Whole30. This Mediterranean-inspired seafood recipe (anti-inflammatory), ready in about 19 minutes, pairs wild-caught salmon fillets, zucchini, fresh turmeric for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 8 min Cook: 11 min Serves 1 Mediterranean cuisine 320 cal/serving

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Ingredients

4 oz wild-caught salmon fillets
1/2 medium zucchini
1/2 tsp grated fresh turmeric
1 tsp olive oil
1/2 tsp fresh chopped dill

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Instructions

Step 1: Preheat oven to 425°F (220°C). Slice 1/2 medium zucchini lengthwise into 1/4-inch thick planks and place on a parchment-lined sheet.
Step 2: Rub 4 oz wild-caught salmon fillets with 1/2 tsp grated fresh turmeric, then place atop zucchini; drizzle with 1 tsp olive oil and sprinkle with 1/2 tsp fresh chopped dill.
Step 3: Roast for 10-12 minutes until salmon is opaque through the center and edges are slightly crisp, then garnish with extra dill until the herbs are fragrant and vibrant.