This salmon with turmeric-spiced veggies is everything you want in a weeknight dinner—easy, colorful, and seriously satisfying. It's packed with flavor but also sneakily checks all the boxes if you're leaning into an anti-inflammatory diet. The flaky salmon pairs perfectly with a medley of roasted vegetables tossed in turmeric, cumin, and garlic, giving it that earthy depth and golden glow. This dish isn’t just dinner—it’s one of those nutrient dense recipes that feels indulgent while actually being a powerhouse for your body.
Salmon with Turmeric-Spiced Veggies
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Middle Eastern, North African, South Asian
Baking sheet A large sheet pan is perfect for roasting both the salmon and veggies together.
Mixing bowls For seasoning the veggies and salmon before cooking.
Tongs or spatula To flip and serve everything easily.
Optional alternatives If you don’t have a baking sheet, an oven-safe skillet or shallow roasting dish will do the trick.
- For the Salmon
- 4 salmon fillets about 6 oz each, skin-on
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Juice of half a lemon
- For the Turmeric-Spiced Veggies
- 1 small head of cauliflower cut into florets
- 1 cup baby carrots halved lengthwise
- 1 red bell pepper sliced
- 1 zucchini sliced into half-moons
- 1 tablespoon olive oil
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley or cilantro chopped (for garnish)
Preheat the oven
to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Prep the veggies
In a large bowl, toss cauliflower, carrots, bell pepper, and zucchini with olive oil, turmeric, cumin, onion powder, salt, and pepper. Spread them evenly on one half of the baking sheet.
Season the salmon
Pat the fillets dry. Rub with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Squeeze lemon juice over the top. Place the fillets skin-side down on the other half of the baking sheet.
Roast everything
for 20–25 minutes, or until the veggies are tender and caramelized, and the salmon flakes easily with a fork.
Serve hot
garnished with fresh parsley or cilantro.
Pairings
This dish pairs beautifully with a side of quinoa or wild rice to round out the plate into a truly balanced meal. For something lighter, a chilled cucumber-yogurt salad or an antiinflammatory soup like ginger-carrot or lentil-spinach would complement it well. Want dessert? Try a small bowl of berries with a dollop of coconut yogurt for an anti-inflammatory snack that satisfies without spiking inflammation levels.
FAQs
1. What type of salmon should I use?
Go for skin-on fillets, either wild-caught or responsibly farmed. Wild salmon tends to have a deeper flavor and more omega-3s, which makes it a favorite in many anti inflammation recipes dinner easy.
2. Can I substitute other veggies?
Totally! Brussels sprouts, sweet potatoes, or even broccoli work great. Just make sure the pieces are cut to roast evenly.
3. Is this recipe good for an anti-inflammatory diet?
Absolutely. Turmeric, salmon, and colorful vegetables are all staples on any anti-inflammatory food list. It’s one of those inflammation recipes that’s as functional as it is flavorful.
4. Can I meal prep this?
Yes! This dish holds up well in the fridge for up to 3 days and makes a great option for low inflammation diet lunches. Just reheat gently in the oven or microwave.
5. What other meals go with this style?
This fits right into a lineup of inflammation diet recipes alongside things like anti inflammation breakfast bowls with oats and berries, or vegan anti-inflammatory recipes like lentil-stuffed peppers. If you're avoiding inflammatory foods, this meal is a smart choice to keep in your weekly rotation.
