Turmeric Ginger Salmon with Roasted Vegetables

Turmeric Ginger Salmon with Roasted Vegetables 🐟✨

Ingredients

● 4 salmon fillets, about 5 oz (140 g) each

● 1 tablespoon extra-virgin olive oil

● 1 teaspoon ground turmeric

● 1 tablespoon freshly grated ginger

● 2 garlic cloves, minced

● 1 tablespoon fresh lemon juice

● 1 teaspoon lemon zest

● 2 cups broccoli florets

● 1 red bell pepper, sliced

● 1 zucchini, sliced into half-moons

● 1 small red onion, cut into wedges

● ½ teaspoon dried oregano

● ¾ teaspoon black pepper

● ¾ teaspoon sea salt

● Fresh parsley or cilantro

● Lemon wedges

● 1 tablespoon pumpkin seeds, optional

Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

2. Add the broccoli, bell pepper, zucchini, and red onion to the baking sheet.

3. Drizzle the vegetables with olive oil and sprinkle with turmeric, oregano, black pepper, and salt. Toss until evenly coated.

4. Spread the vegetables into a single layer and roast for 10 minutes.

5. While the vegetables roast, mix olive oil, turmeric, grated ginger, minced garlic, lemon juice, lemon zest, black pepper, and salt in a small bowl.

6. Pat the salmon fillets dry with paper towels, then brush the turmeric-ginger mixture generously over the tops.

7. Remove the baking sheet from the oven, gently toss the vegetables, and make space for the salmon fillets.

8. Place the salmon skin-side down among the vegetables and return the pan to the oven.

9. Roast for 10–12 minutes, until the salmon flakes easily with a fork and reaches 145°F (63°C) in the thickest part.

10. Let the salmon rest for 2–3 minutes, then garnish with fresh parsley or cilantro and serve with lemon wedges and optional pumpkin seeds.

Ingredient Spotlight

● Turmeric contains curcumin and is commonly included in anti-inflammatory eating patterns.

● Fresh ginger provides naturally occurring plant compounds and adds a bright, warming flavor.

● Salmon provides omega-3 fatty acids and protein, while the colorful vegetables provide fiber and a variety of antioxidants.

Easy Swaps

● Use cod or trout instead of salmon.

● Swap broccoli for cauliflower or Brussels sprouts.

● Use yellow or orange bell pepper instead of red.

● Replace fresh ginger with ½ teaspoon ground ginger if needed.

Storage

● Refrigerate leftovers in an airtight container for up to 3 days.

● Reheat gently in a 325°F (165°C) oven until warmed through, or microwave in short intervals.

● Cooked salmon and vegetables can be frozen for up to 2 months, although the vegetables may soften after thawing.

Serving Ideas

● Serve over quinoa, brown rice, or farro for a heartier meal.

● Add plain Greek yogurt mixed with lemon and herbs for a cool, creamy contrast.

● Serve with a fresh cucumber and herb salad for a lighter option.

Save this recipe for your next easy weeknight dinner, and share it with someone who loves a colorful salmon meal! 💛🐟

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