Anti-Inflammatory Meals

Lemon-Herb Wild Salmon with Roasted Rainbow Vegetables

A simple, nourishing dinner made with wild-caught salmon, fresh herbs, bright lemon, and colorful organic vegetables — food that loves your body back.

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Why You'll Love It

Nourishment on One Sheet Pan

This lemon-herb wild salmon is one of those meals that reminds you healthy eating doesn't have to be complicated. In about 30 minutes, you'll have a beautifully colorful plate packed with omega-3s, antioxidants, fiber, and vibrant plant compounds — the kind of ingredients your body genuinely thrives on.

Wild-caught salmon offers rich omega-3 fatty acids that support the brain, heart, and cellular health. Paired with roasted organic vegetables, fresh herbs, garlic, and a squeeze of lemon, this dish is gentle on digestion and supportive of a balanced inflammatory response.

Simple ingredients. Real flavor. A meal your whole family can share.

Ingredients

Whole Foods, Thoughtfully Chosen

Two wild-caught salmon fillets, 6 oz each

For the Salmon

2 wild-caught salmon fillets (6 oz each)
2 tbsp extra-virgin olive oil
1 lemon, sliced thin
2 cloves garlic, minced
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
Sea salt & black pepper

Broccoli, red bell pepper, zucchini and cherry tomatoes

For the Vegetables

1 cup broccoli florets
1 red bell pepper, sliced
1 zucchini, half-moons
1 cup cherry tomatoes
1 small red onion, wedged
2 tbsp olive oil
1 tsp dried oregano

Lemon wedges with fresh dill and parsley sprigs

To Finish

Extra lemon wedges
Fresh dill & parsley sprigs
Flaky sea salt
Cracked black pepper
Optional: drizzle of olive oil
Optional: microgreens

Step-by-Step

How to Make It

01. Preheat & Prep

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup and to protect against direct high-heat exposure.

02. Season the Vegetables

In a large bowl, toss broccoli, bell pepper, zucchini, cherry tomatoes, and red onion with olive oil, oregano, sea salt, and pepper. Spread evenly on one side of the sheet pan.

03. Roast the Veggies First

Roast the vegetables for about 12 minutes to give them a head start. This helps everything finish cooking at the same time so nothing is over- or under-done.

04. Prepare the Salmon

Pat salmon dry and place skin-side down on the pan. Rub with olive oil, minced garlic, dill, parsley, sea salt, and pepper. Layer lemon slices generously across the top.

05. Roast Together

Return the pan to the oven and roast for another 10–12 minutes, until the salmon flakes gently with a fork and the vegetables are tender and lightly caramelized.

06. Finish & Serve

Squeeze fresh lemon over the top, add a scatter of herbs and flaky salt, and serve warm. Beautiful on its own or over a bed of greens or cauliflower rice.

Why It Nourishes

Food That Supports the Whole You

Omega-3 Rich

Wild salmon provides beautiful omega-3 fats that support cellular health, brain function, and a balanced inflammatory response.

Colorful Antioxidants

The rainbow of vegetables delivers a variety of plant compounds and fiber that nourish your gut microbiome and daily wellness.

Gentle & Simple

Whole ingredients, fresh herbs, and gentle cooking — an approachable meal the whole family can enjoy together.