Healthy & Special Diets > Anti-Inflammatory Recipes > Dinner (Anti-Inflammatory) > Baked Salmon with Roasted Vegetables

Baked Salmon with Turmeric-Roasted Vegetables

This recipe combines the power of salmon and colorful vegetables, all roasted with anti-inflammatory spices like turmeric and ginger. It's a delicious and healthy dinner option that's easy to prepare.

Prep Time
15 minutes
Cook Time
20 minutes
Servings
2
Ingredients
  • 2 Salmon fillets
  • 1 cup Broccoli florets
  • 1 Red bell pepper
  • 2 Carrots
  • 1/2 Red onion
  • 2 tablespoons Olive oil
  • 1 teaspoon Turmeric powder
  • 1/2 teaspoon Ginger, ground
  • 1/2 teaspoon Garlic powder
  • 1 Lemon
  • to taste Salt
  • to taste Black pepper
  • 2 tablespoons Fresh parsley, chopped

Preparation

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Prepare the Vegetables

Wash and chop the broccoli, bell pepper, carrots, and red onion into bite-sized pieces. Place them in a large bowl.

Season the Vegetables

Drizzle the vegetables with olive oil. Add turmeric powder, ground ginger, garlic powder, salt, and pepper. Toss well to ensure the vegetables are evenly coated with the spices.

Arrange and Bake

Spread the seasoned vegetables in a single layer on the prepared baking sheet. Place the salmon fillets on top of the vegetables, spacing them evenly. Squeeze the juice of half a lemon over the salmon fillets. Season the salmon with a little salt and pepper.

Baking Time

Bake in the preheated oven for 18-20 minutes, or until the salmon is cooked through and the vegetables are tender. The salmon should flake easily with a fork.

Finishing Touches

Remove the baking sheet from the oven. Squeeze the juice of the remaining lemon half over the salmon and vegetables. Garnish with fresh chopped parsley.

Serving Suggestions

Serve immediately. This dish pairs well with quinoa or brown rice for a more complete meal.

Nutrition Facts Estimated per 100g of product

Note: The following is an estimate. Actual values may vary based on specific ingredients and portion sizes.

Calories: Approximately 150-180 kcal
Protein: 15-20g
Fat: 8-12g (mostly healthy fats from salmon and olive oil)
Carbohydrates: 5-8g
Fiber: 2-3g

Rich in Omega-3 fatty acids, Vitamin D, and antioxidants.

Other Important Considerations for Nutrition

This recipe is naturally gluten-free and dairy-free. It is packed with anti-inflammatory compounds from turmeric, ginger, and omega-3 fatty acids. Adjust seasonings and vegetables based on your dietary needs and preferences. For a lower carb option, reduce the amount of carrots.

← Anti-Inflammatory Turmeric Ginger Tea Berry and Flaxseed Breakfast Bowls: A Delicious Anti-Inflammatory Start →

FAQ

  • Can I use frozen salmon?

    Yes, you can use frozen salmon. Make sure to thaw it completely before cooking, and pat it dry with a paper towel to remove excess moisture.
  • What other vegetables can I use?

    Feel free to substitute other vegetables like zucchini, asparagus, or sweet potatoes. Adjust the cooking time accordingly, as some vegetables may require longer or shorter cooking times.
  • How can I store leftovers?

    Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.