Salmon with Turmeric-Spiced Veggies
Equipment
- 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.
Ingredients
- 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)
Instructions
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.