Turmeric-Ginger Salmon with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Turmeric-Ginger Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Turmeric-Ginger Salmon with Roasted Vegetables

Pan-seared salmon infused with vibrant turmeric and zesty ginger, served alongside a colorful medley of tender roasted cauliflower and broccoli florets.

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NUTRITION

413kcal
Protein
42.4g
Fat
21.4g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild-caught salmon fillet

1 cup Broccoli florets

1 cup Cauliflower florets

2 tsp Extra virgin olive oil

0.5 tsp Ground turmeric

1 tsp Fresh ginger, grated

1 clove Garlic, minced

0.25 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Place the broccoli and cauliflower florets on the baking sheet, drizzle with 1 teaspoon of olive oil, and season with half of the salt and pepper.

  • 3

    Roast the vegetables for 18 to 20 minutes, tossing halfway through, until they are tender and the edges are slightly caramelized.

  • 4

    While the vegetables roast, whisk together the remaining 1 teaspoon of olive oil, ground turmeric, grated ginger, and minced garlic in a small bowl.

  • 5

    Pat the salmon fillet dry with a paper towel, rub the turmeric-ginger mixture evenly over the top, and sear in a non-stick skillet over medium heat for 4 to 5 minutes per side until the fish is golden and flakes easily with a fork.

Turmeric-Ginger Salmon with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Turmeric-Ginger Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Turmeric-Ginger Salmon with Roasted Vegetables

Pan-seared salmon infused with vibrant turmeric and zesty ginger, served alongside a colorful medley of tender roasted cauliflower and broccoli florets.

NUTRITION

413kcal
Protein
42.4g
Fat
21.4g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild-caught salmon fillet

1 cup Broccoli florets

1 cup Cauliflower florets

2 tsp Extra virgin olive oil

0.5 tsp Ground turmeric

1 tsp Fresh ginger, grated

1 clove Garlic, minced

0.25 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Place the broccoli and cauliflower florets on the baking sheet, drizzle with 1 teaspoon of olive oil, and season with half of the salt and pepper.

  • 3

    Roast the vegetables for 18 to 20 minutes, tossing halfway through, until they are tender and the edges are slightly caramelized.

  • 4

    While the vegetables roast, whisk together the remaining 1 teaspoon of olive oil, ground turmeric, grated ginger, and minced garlic in a small bowl.

  • 5

    Pat the salmon fillet dry with a paper towel, rub the turmeric-ginger mixture evenly over the top, and sear in a non-stick skillet over medium heat for 4 to 5 minutes per side until the fish is golden and flakes easily with a fork.