Nightshade Free Turmeric Salmon with Lemon & Herbs
Golden, fragrant, and deeply satisfying, this pan-seared salmon is built around a warm spice blend of turmeric, ginger, cumin, and garlic that makes every bite feel intentional and bold. Avoiding nightshades often means scanning labels and second-guessing spice blends at the store, but every single ingredient here is straightforward and easy to verify. The technique is just as smart as the seasoning — starting the fillets skin-side down and leaving them undisturbed gives you that irresistibly crispy skin while the flesh stays silky and moist. A quick flip finishes the cook, and the whole thing comes together in one skillet with minimal cleanup. Fresh parsley scattered over the top adds a bright, herby lift, and a squeeze of lemon at the table ties everything together without any fuss. It's the kind of weeknight dinner that feels like it took way more effort than it actually did.
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Learn more →Ingredients
4 servings
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp garlic powder
- ½ tsp ground cumin
- ¼ tsp black pepper
- ¾ tsp fine sea salt
- 2 tbsp extra-virgin olive oil
For serving
- 1 lemon, cut into wedges for serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped
Instructions
- 1
In a small bowl, stir together the turmeric, ginger, garlic powder, cumin, black pepper, and sea salt until evenly combined.
- 2
Pat the salmon fillets dry with paper towels, then press the spice mixture evenly over the flesh side of each fillet.
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