RecipeRX

Turmeric-Ginger Glazed Salmon with Roasted Rainbow Carrots & Quinoa

Turmeric-Ginger Glazed Salmon with Roasted Rainbow Carrots & Quinoa is built to be delicious and practical while aligning with healthy eating principles. Serve with a big side of vegetables and a whole‑grain or legume base for extra fiber, and taste as you go—layering herbs and acids can make low‑salt cooking sing. Always follow your clinician’s guidance for personalized targets.

Anti Inflammatory
Prep
15m
Cook
27m
Total
42m
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Ingredients

  • 2 Salmon fillets
  • 1 tbsp Fresh ginger
  • 1 tsp Turmeric powder
  • 2 tbsp Coconut aminos
  • 1 tbsp Lemon juice
  • 1 tbsp Olive oil
  • 1 lb Rainbow carrots
  • 1 cup Quinoa
  • 2 cups Vegetable broth
  • 0.5 cup Fresh parsley
  • to taste Salt and pepper

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a bowl, whisk together grated ginger, turmeric powder, coconut aminos, lemon juice, olive oil, salt, and pepper.
  3. Place salmon fillets in a baking dish and pour the ginger-turmeric glaze over them.
  4. Toss the chopped rainbow carrots with a drizzle of olive oil, salt, and pepper.
  5. Spread the carrots on a baking sheet and place in the oven alongside the salmon.
  6. Meanwhile, rinse the quinoa and combine it with vegetable broth in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until all liquid is absorbed.
  7. Bake the salmon and carrots for 12-15 minutes, or until the salmon is cooked through and the carrots are tender.
  8. Serve the salmon and carrots over a bed of cooked quinoa. Garnish with fresh parsley.

Nutrition (per serving)

Servings: 2 · Author: RecipeRX