Salmon is already one of the most powerful foods you can put on your plate when you're eating to reduce inflammation, and this roasted version makes the most of every bite. The herb paste — built from turmeric, black pepper, smoked paprika, fresh rosemary, parsley, and minced garlic — layers in compounds that researchers consistently point to as inflammation-fighting heavyweights. Turmeric and black pepper are paired together intentionally here, since the piperine in black pepper is widely known to boost turmeric absorption significantly. A drizzle of extra virgin olive oil ties the paste together and adds its own beneficial fats to the mix. Thin lemon slices roast right on top of the fillets, softening into something almost jammy and bright while keeping the fish incredibly moist. The whole thing comes together in about 15 minutes in a 400°F oven, which means a genuinely nourishing dinner for four is never more than a sheet pan away. Finish with a scatter of fresh dill if you have it — it adds a clean, herby lift that makes the whole dish feel restaurant-worthy.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper and brush or drizzle with 1 tbsp of the olive oil.
In a small bowl, combine the turmeric, black pepper, salt, and smoked paprika. Stir in the minced garlic, rosemary, parsley, lemon juice, and the remaining 2 tbsp olive oil until a loose paste forms.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
