Go Back
A fresh {{ $('Fetch Recipe Data').first().json["Main Keyword"] }} with seasoned sliced chicken, broccoli, and zucchini noodles.

Sheet Pan Lemon Herb Salmon with Turmeric Roasted Vegetables

A vibrant, easy-to-make sheet pan dinner packed with omega-3 rich salmon and anti-inflammatory vegetables like turmeric-spiced cauliflower and broccoli. This healthy, flavorful meal is perfect for a quick and nutritious weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Healthy, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Vegetables
  • 1 head Cauliflower cut into florets
  • 1 head Broccoli cut into florets
  • 1 Red Onion chopped into wedges
  • 3 tbsp Olive Oil extra virgin
  • 1 tsp Turmeric Powder
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper freshly ground
For the Salmon
  • 4 Salmon Fillets about 6 oz each, skin on or off
  • 1 tbsp Olive Oil extra virgin
  • 1 lemon Lemon half sliced, half for juice
  • 2 cloves Garlic minced
  • 2 tbsp Fresh Dill chopped
  • 1 tbsp Fresh Parsley chopped
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper freshly ground

Equipment

  • Large baking sheet
  • Parchment Paper
  • Mixing bowls
  • Whisk

Method
 

Prepare Oven and Vegetables
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large mixing bowl, combine the cauliflower florets, broccoli florets, and red onion wedges. Drizzle with 3 tablespoons of olive oil. Add turmeric powder, smoked paprika, garlic powder, 1/2 tsp sea salt, and 1/4 tsp black pepper. Toss well to ensure all vegetables are evenly coated.
  3. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 15 minutes in the preheated oven.
Prepare and Roast Salmon
  1. While the vegetables are roasting, prepare the salmon. Pat the salmon fillets dry with a paper towel. In a small bowl, whisk together 1 tablespoon of olive oil, the juice of half a lemon, minced garlic, chopped fresh dill, chopped fresh parsley, 1/2 tsp sea salt, and 1/4 tsp black pepper.
  2. After the vegetables have roasted for 15 minutes, remove the baking sheet from the oven. Push the vegetables to one side of the sheet or create spaces for the salmon fillets. Place the salmon fillets skin-side down (if applicable) on the open spaces of the baking sheet.
  3. Spoon the herb-lemon mixture evenly over each salmon fillet. Arrange thin lemon slices over the salmon fillets, if desired.
  4. Return the baking sheet to the oven and continue to roast for another 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp.
Serve
  1. Serve immediately, garnishing with extra fresh dill or parsley if desired. Enjoy this delicious and anti-inflammatory meal!

Notes

For an extra kick of anti-inflammatory goodness, you can sprinkle a pinch of red pepper flakes with the vegetable seasoning. Feel free to swap out broccoli and cauliflower for other sturdy vegetables like Brussels sprouts, bell peppers, or sweet potatoes, adjusting roasting times as needed. Store leftovers in an airtight container in the refrigerator for up to 3 days.