Easy Anti Inflammatory Diet Tips
This quick turmeric-ginger salmon bowl features omega-3 rich fish, leafy greens, olive oil, and citrus—simple, anti-inflammatory staples you can enjoy any night of the week.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 lb salmon fillets, skin-on cut into 4 portions
- 2 tablespoon extra-virgin olive oil
- 2 tablespoon fresh lemon juice
- 1 teaspoon ground turmeric
- 2 teaspoon fresh ginger, finely grated or 0.5 teaspoon ground ginger
- 2 clove garlic, minced
- 0.5 teaspoon ground cumin
- 0.5 teaspoon black pepper freshly ground
- 0.75 teaspoon sea salt or to taste
- 6 cup baby spinach or chopped kale
- 3 cup cooked quinoa, warm white or tri-color
- 1 count ripe avocado, diced
- 0.25 cup fresh parsley, chopped or cilantro
- 0.25 teaspoon crushed red pepper flakes optional
Instructions
Preparation Steps
- In a small bowl, whisk olive oil, lemon juice, turmeric, ginger, garlic, cumin, black pepper, and sea salt to form a paste.
- Pat salmon dry. Rub the paste over all sides of the fillets.
- Heat a large skillet over medium heat. Place salmon skin-side down and cook until the flesh is mostly opaque, 4 to 5 minutes. Flip and cook 2 to 3 minutes more, until it flakes easily.
- Push salmon to one side of the skillet. Add spinach with a splash of water and toss just until wilted, 1 to 2 minutes.
- Divide warm quinoa among 4 bowls. Top with salmon and wilted greens. Add avocado and parsley.
- Finish with a squeeze of lemon and a pinch of red pepper flakes if using. Serve immediately.
Notes
Tip: For a stronger anti-inflammatory boost, use wild-caught salmon and add extra leafy greens. Swap spinach for kale, or quinoa for brown rice. Leftovers keep well for up to 2 days.