Easy Anti-Inflammatory Sheet-Pan Salmon

Start to finish: 35 minutes

Servings: 4 servings

This easy sheet-pan salmon is a nutrient-dense, anti-inflammatory meal designed to support overall health and complement care for conditions such as ataxia. Fatty fish like salmon are rich in omega-3 fatty acids, which are linked to a lower risk of cardiovascular disease and may help reduce systemic inflammation. The recipe pairs salmon with colorful roasted vegetables including broccoli, zucchini, bell pepper, and cherry tomatoes, providing dietary fiber, antioxidants, and essential micronutrients. A high-fiber, whole-food eating pattern is often recommended for people with ataxia to support energy levels and bowel regularity.

The turmeric-garlic spice paste adds additional anti-inflammatory compounds, as curcumin in turmeric has been studied for its antioxidant and anti-inflammatory properties. The use of extra-virgin olive oil aligns with Mediterranean dietary principles, which emphasize heart-healthy fats. This recipe is free from dairy and gluten, making it accessible for individuals with those dietary restrictions. It is also suitable for pescatarian, Paleo, and Mediterranean diet patterns.

For individuals with swallowing difficulties (dysphagia), which can be associated with ataxia, the salmon can be flaked into smaller, moist pieces before serving. Vegetables should be roasted until fully fork-tender and can be cut, mashed, or pureed to meet the individual's prescribed texture level. Always consult a registered dietitian or speech-language pathologist to ensure meal textures are appropriate for the individual's specific needs.

Ingredients

• 4 salmon fillets (6 ounces each), skin-on
• 2 cups broccoli florets, cut into small bite-sized pieces
• 1 medium zucchini, sliced into 1/4-inch rounds
• 1 red bell pepper, seeded and sliced into thin strips
• 1 cup cherry tomatoes, halved
• 3 tablespoons extra-virgin olive oil, divided
• 3 garlic cloves, minced
• 1 teaspoon ground turmeric
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon sea salt
• 1 lemon, sliced into thin rounds
• 2 tablespoons fresh parsley, chopped, for garnish

Instructions

1. Preheat your oven to 400°F and line a large, rimmed baking sheet with parchment paper. Ensure the paper covers the entire surface to make cleanup easy and to prevent sticking.
2. Place the broccoli florets, zucchini rounds, bell pepper strips, and halved cherry tomatoes on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with 1/4 teaspoon of sea salt and 1/4 teaspoon of black pepper, and toss everything together gently with your hands or a large spoon until the vegetables are evenly coated.
3. Spread the seasoned vegetables into an even single layer across the baking sheet, leaving a clear space in the center for the salmon fillets. Place the baking sheet in the preheated oven and roast the vegetables for 10 minutes to give them a head start on cooking.
4. While the vegetables are roasting, prepare the salmon. In a small bowl, combine the remaining 1 tablespoon of olive oil with the minced garlic, ground turmeric, smoked paprika, and the remaining 1/4 teaspoon of sea salt and 1/4 teaspoon of black pepper. Stir until a smooth paste forms.
5. Remove the baking sheet from the oven and place the salmon fillets skin-side down in the center of the pan, nestled among the partially cooked vegetables. Spoon the turmeric-garlic paste evenly over the top of each fillet, spreading it with the back of a spoon to coat the surface completely.
6. Lay 1 to 2 thin lemon slices on top of each salmon fillet. Return the baking sheet to the oven and continue baking for 12 to 15 minutes, or until the salmon is opaque throughout and flakes easily when pressed gently with a fork. The internal temperature should read 145°F.
7. Remove the pan from the oven and allow everything to rest for 2 minutes. This brief resting period helps the salmon retain its moisture. Garnish with freshly chopped parsley before serving.
8. Serve immediately, dividing the salmon and vegetables evenly among 4 plates. For individuals with swallowing difficulty, flake the salmon into smaller, moist pieces. If needed, continue cooking the vegetables until they are fork-tender, then cut or mash them as appropriate to achieve the individual's prescribed texture level before serving.

Nutritional information

• Serving: 1 fillet and vegetables
• Calories: 390 calories
• Protein: 38 grams
• Carbohydrates: 12 grams
• Fiber: 3 grams
• Fat: 22 grams
• Sodium: 370 milligrams

Suitable for

Gluten Free Diet, Low Lactose Diet

Looking for delicious, healthy recipes? Find your next meal here.