Turmeric-Spiced Salmon & Zucchini Bowl

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 skin-clearing dinner featuring omega-3 rich salmon with turmeric's anti-inflammatory properties, served over zucchini noodles. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 24 minutes, pairs salmon fillet, zucchini, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 345 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.

Prep: 10 min Cook: 14 min Serves 1 Mediterranean cuisine 345 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Place 6 oz salmon fillet on a parchment-lined baking sheet, then brush with 1 tbsp avocado oil.
  2. Step 2: Sprinkle 1/2 tsp ground turmeric, 1/4 tsp garlic powder, and 1 tsp lemon zest over salmon; rub gently to coat evenly.
  3. Step 3: Bake for 12-14 minutes until salmon is opaque and flakes easily with a fork, checking at 10 minutes.
  4. Step 4: While salmon cooks, spiralize 2 medium zucchinis into noodles. Heat 1 tbsp avocado oil in a skillet over medium heat, add zucchini noodles, and sauté for 3-4 minutes until tender-crisp but not mushy.
  5. Step 5: Plate zucchini noodles, top with baked salmon, and garnish with 1 tbsp chopped fresh dill just before serving.

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