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This Anti-Inflammatory Salmon Bowl is a vibrant, satisfying meal that feels like a warm hug for your body. It features perfectly roasted salmon with crispy skin, a rainbow of roasted vegetables, and a zesty turmeric-tahini dressing. This bowl is a celebration of flavor and color, designed to be both a feast for the eyes and a nourishing meal.

Why You’ll Love This Anti-Inflammatory Salmon Bowl

Flavor powerhouse: Crispy-skinned salmon, caramelized veggies, and a tangy, creamy dressing make every bite exciting.
Versatile & forgiving: A perfect template for using whatever vibrant vegetables you have on hand.
Feel-good fuel: Packed with omega-3s, antioxidants, and fiber to leave you energized and nourished.
Texture symphony: Enjoy flaky salmon, soft veggies, chewy quinoa, and crunchy slaw in every bite.

Ingredients & Tools

2 (150 g each) salmon fillets, skin-on
1 tbsp olive oil
1/2 tsp ground turmeric
1/2 tsp ground ginger
1 large sweet potato, cubed
1 cup broccoli florets
1/2 red onion, sliced
1 cup cooked quinoa
1 cup shredded red cabbage
1/4 cup tahini
3 tbsp fresh lemon juice
1 tbsp maple syrup
1 small garlic clove, minced
3-4 tbsp warm water
Salt and black pepper to taste
Fresh parsley or cilantro for garnish

Tools: A large baking sheet, parchment paper, a small bowl for mixing the dressing, a whisk.

Notes: The quality of your ingredients really shines here, especially the salmon and the spices. Using fresh, vibrant turmeric and ginger if you have it will give the dish an even more potent aroma, but the ground versions work perfectly too. Don’t skip the tahini—it’s the base for our creamy, dreamy dressing.

Nutrition (per serving)

Calories:	580 kcal
Protein:	35 g
Fat:	28 g
Carbs:	48 g
Fiber:	9 g

Serves: 2 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

Pat that salmon dry! This is the single most important step for getting crispy, restaurant-quality skin. Use a paper towel to thoroughly pat the skin dry before you season it. Any moisture left on the skin will steam the fish instead of letting it sear and crisp up beautifully.
Don’t overcrowd your baking sheet. Give those veggies some room to breathe! If they’re piled on top of each other, they’ll steam and become soggy instead of roasting and caramelizing. If your sheet seems too full, use two or roast in batches.
Tahini consistency is key. Tahini can separate in the jar, so give it a really good stir before you measure it out. And when making the dressing, add the warm water slowly—you’re looking for a pourable, creamy consistency, not a runny one. A little water goes a long way.
Customize your veggie roast time. If you’re using a harder vegetable like carrots or beetroot, you might want to give them a 5-10 minute head start in the oven before adding the quicker-cooking broccoli and onion. This ensures everything is perfectly tender at the same time.

How to Make Anti-Inflammatory Salmon Bowl

Step 1: First, get your oven preheating to 400°F (200°C) and line a large baking sheet with parchment paper. This is our one-pan wonder base. While that’s heating up, toss your cubed sweet potato, broccoli florets, and sliced red onion in a drizzle of olive oil, a big pinch of salt, and some black pepper. Spread them out in a single layer on one half of the prepared baking sheet. You’ll hear them sizzle when they hit the hot pan later—that’s the sound of flavor developing.

Step 2: Now, for the star of the show: the salmon. Take your fillets and use a paper towel to pat the skin completely dry. This is non-negotiable for crispiness! In a small bowl, mix the olive oil, ground turmeric, and ground ginger to form a paste. Rub this golden paste all over the top and sides of the salmon fillets (not the skin side). Season the flesh side generously with salt and pepper.

Step 3: Place the salmon fillets, skin-side up, on the empty half of the baking sheet with the vegetables. Why skin-side up? We’re going to flip them halfway through. This method helps render the fat from the skin and allows the spice-rubbed top to get a lovely roasted color without burning. Pop the entire sheet into the preheated oven and roast for 10 minutes.

Step 4: After 10 minutes, carefully remove the baking sheet from the oven. The vegetables should be starting to soften and get some color on the edges. Now, using a spatula, gently flip each salmon fillet so they are now skin-side down. This move exposes the skin directly to the hot pan, which is what will make it incredibly crispy. Give the veggies a quick toss or shake the pan.

Step 5: Return the baking sheet to the oven and roast for another 10-15 minutes. You’re looking for the salmon to be opaque and flake easily with a fork, and the vegetables to be tender and slightly charred. The salmon skin should be bubbly and crisp. While that’s finishing up, you can whip up your dressing and get your bowls ready.

Step 6: Let’s make that magical turmeric-tahini dressing. In your small bowl, combine the tahini, fresh lemon juice, maple syrup, and minced garlic. Whisk it together—it might look a bit seized and thick at first, but don’t panic! Start adding the warm water, one tablespoon at a time, whisking continuously until it smooths out into a creamy, pourable consistency. Taste and adjust with more salt, lemon, or maple syrup as needed.

Step 7: Time to assemble your beautiful bowls! Start with a base of fluffy cooked quinoa in each bowl. Top with the roasted vegetables, then the crispy-skinned salmon fillet. Add a handful of fresh, shredded red cabbage for a wonderful crunch and a pop of color. Drizzle generously with the turmeric-tahini dressing and finish with a sprinkle of fresh parsley or cilantro. The combination of warm and cool, soft and crunchy, is absolutely divine.

Storage & Freshness Guide

Fridge: Store components separately in airtight containers for up to 2 days.
Freezer: Freeze cooked salmon and vegetables for up to 1 month; thaw in fridge before reheating.
Reviving: Reheat salmon and veggies in a toaster oven or air fryer to maintain crispiness; dressing may need a splash of warm water to loosen.

Serving Suggestions

Complementary Dishes

A simple avocado salad — The creaminess of ripe avocado tossed with lime juice and cherry tomatoes adds a cool, rich element that complements the warm, spiced salmon perfectly.
Garlic sautéed greens — A quick side of kale or Swiss chard wilted with a touch of garlic adds another layer of earthy flavor and makes the meal feel even more substantial and green.
Miso-glazed eggplant — For a plant-based pairing option, roasted eggplant with a savory miso glaze shares a similar umami depth that works wonderfully alongside the bowl.

Drinks

Iced ginger tea — The sharp, spicy notes of fresh ginger tea, served cold, cleanse the palate and echo the ginger in the salmon rub, creating a harmonious flavor experience.
A crisp Sauvignon Blanc — The citrusy, high-acid profile of this white wine cuts through the richness of the salmon and tahini dressing beautifully, making each bite taste fresh and new.
Sparkling water with lemon and mint — A simple, refreshing non-alcoholic option that adds a bubbly, herbal lift without any sweetness, letting the complex flavors of the bowl truly shine.

Something Sweet

Dark chocolate and orange segments — A few squares of high-cocoa dark chocolate with some fresh, juicy orange is a light, antioxidant-rich finish that feels indulgent without being heavy.
Coconut chia seed pudding — Made ahead of time, this creamy pudding offers a different, soothing texture and a subtle sweetness that feels like a perfect, gentle end to the meal.
Baked cinnamon apples — Warm, soft apples with a dash of cinnamon provide a comforting, homely sweetness that pairs surprisingly well with the savory notes from dinner.

Top Mistakes to Avoid

Mistake: Using a cold baking sheet. Always preheat your oven and put the pan in for a few minutes if you can. A hot pan gives the vegetables an instant sear, locking in flavor and ensuring they roast instead of steam.
Mistake: Skipping the salmon skin flip. I’ve messed this up before too… leaving the salmon skin-side up the whole time won’t get it as crispy. That mid-cook flip is crucial for rendering the fat and achieving that perfect crackling texture.
Mistake: Adding cold water to the tahini dressing. Cold water can cause the tahini to seize up and become grainy. Using warm water helps it emulsify smoothly into a creamy, dreamy sauce every single time.
Mistake: Overcooking the salmon. Salmon continues to cook for a minute or two after it comes out of the oven. Take it out when it’s just opaque and still looks a little glossy in the very center—it will be perfectly flaky and moist.

Expert Tips

Tip: Massage your cabbage. For the raw red cabbage, give it a quick massage with a tiny pinch of salt before adding it to the bowl. This simple trick softens it slightly, making it more pleasant to eat and helping it absorb the dressing better.
Tip: Make a double batch of dressing. This turmeric-tahini dressing is so good you’ll want to put it on everything. Whip up a bigger quantity and store it in a jar in the fridge for up to 5 days. It’s fantastic on salads, grain bowls, or as a veggie dip.
Tip: Use the residual heat. After you take the baking sheet out of the oven, place the salmon fillets skin-side up on a wire rack for a minute. This lets any trapped steam escape from the skin, ensuring it stays ultra-crispy instead of getting soft from condensation.
Tip: Toast your quinoa. Before you cook your quinoa, toast it in a dry saucepan for a few minutes until it becomes fragrant. This deepens its nutty flavor, adding another layer of complexity to your bowl’s base.

FAQs

Can I use a different type of fish?
Absolutely! While salmon is fantastic for its fat content and flavor, other oily fish like mackerel or arctic char would work beautifully with the same spice rub and method. For a leaner white fish like cod or halibut, I’d recommend reducing the cook time by a few minutes to prevent it from drying out, as it doesn’t have the same protective fat layer.

How do I store and reheat leftovers?
Store the components separately in airtight containers in the fridge for up to 2 days. The salmon and veggies are best reheated gently in a toaster oven or air fryer to maintain texture—avoid the microwave, which will make the salmon rubbery and the veggies soggy. The dressing can be stored separately and might thicken; just whisk in a teaspoon of warm water to loosen it up again.

My tahini dressing is too bitter. What happened?
Tahini can vary in bitterness depending on the brand and how the sesame seeds were hulled. The good news is, it’s an easy fix! Just balance it out with a little more maple syrup or a pinch of salt. The lemon juice also helps cut through the bitterness. Always taste your dressing and adjust the sweet and sour elements to your preference.

Can I make this bowl ahead for meal prep?
You sure can! It’s a fantastic meal prep option. Cook the quinoa, roast the veggies and salmon, and make the dressing. Store everything in separate containers. I’d recommend assembling the bowls just before eating to keep the salmon skin crispy and the cabbage crunchy. You can even keep the prepped ingredients for 3-4 days.

Is the salmon skin actually good to eat?
Not only is it good, it’s the best part when cooked correctly! Salmon skin is packed with healthy omega-3s and, when roasted until crispy, provides an amazing textural contrast to the flaky fish. If you’ve been discarding it, you’re in for a treat—just make sure it’s nice and crisp for the best experience.

Anti Inflammatory Salmon Bowl

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Global, mediterranean

Servings 2

Total Time 45 minutes

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Make this vibrant Anti-Inflammatory Salmon Bowl with crispy salmon & turmeric-tahini dressing. A delicious, healthy meal ready in 45 minutes. Get the recipe now!

Ingredients

For the salmon and vegetables:

2 fillets salmon fillets (skin-on)
1 tbsp olive oil
1/2 tsp ground turmeric
1/2 tsp ground ginger
1 large sweet potato (cubed)
1 cup broccoli florets
1/2 red onion (sliced)
1 cup cooked quinoa
1 cup shredded red cabbage
Salt and black pepper (to taste)
Fresh parsley or cilantro (for garnish)

For the dressing:

1/4 cup tahini
3 tbsp fresh lemon juice
1 tbsp maple syrup
1 small clove garlic (minced)
3-4 tbsp warm water

Instructions

01
First, get your oven preheating to 400°F (200°C) and line a large baking sheet with parchment paper. This is our one-pan wonder base. While that’s heating up, toss your cubed sweet potato, broccoli florets, and sliced red onion in a drizzle of olive oil, a big pinch of salt, and some black pepper. Spread them out in a single layer on one half of the prepared baking sheet. You’ll hear them sizzle when they hit the hot pan later—that’s the sound of flavor developing.
02
Now, for the star of the show: the salmon. Take your fillets and use a paper towel to pat the skin completely dry. This is non-negotiable for crispiness! In a small bowl, mix the olive oil, ground turmeric, and ground ginger to form a paste. Rub this golden paste all over the top and sides of the salmon fillets (not the skin side). Season the flesh side generously with salt and pepper.
03
Place the salmon fillets, skin-side up, on the empty half of the baking sheet with the vegetables. Why skin-side up? We’re going to flip them halfway through. This method helps render the fat from the skin and allows the spice-rubbed top to get a lovely roasted color without burning. Pop the entire sheet into the preheated oven and roast for 10 minutes.
04
After 10 minutes, carefully remove the baking sheet from the oven. The vegetables should be starting to soften and get some color on the edges. Now, using a spatula, gently flip each salmon fillet so they are now skin-side down. This move exposes the skin directly to the hot pan, which is what will make it incredibly crispy. Give the veggies a quick toss or shake the pan.
05
Return the baking sheet to the oven and roast for another 10-15 minutes. You’re looking for the salmon to be opaque and flake easily with a fork, and the vegetables to be tender and slightly charred. The salmon skin should be bubbly and crisp. While that’s finishing up, you can whip up your dressing and get your bowls ready.
06
Let’s make that magical turmeric-tahini dressing. In your small bowl, combine the tahini, fresh lemon juice, maple syrup, and minced garlic. Whisk it together—it might look a bit seized and thick at first, but don’t panic! Start adding the warm water, one tablespoon at a time, whisking continuously until it smooths out into a creamy, pourable consistency. Taste and adjust with more salt, lemon, or maple syrup as needed.
07
Time to assemble your beautiful bowls! Start with a base of fluffy cooked quinoa in each bowl. Top with the roasted vegetables, then the crispy-skinned salmon fillet. Add a handful of fresh, shredded red cabbage for a wonderful crunch and a pop of color. Drizzle generously with the turmeric-tahini dressing and finish with a sprinkle of fresh parsley or cilantro. The combination of warm and cool, soft and crunchy, is absolutely divine.