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This Yoom salmon dish is a crowd pleaser yet super simple & relatively quick to roast. The turmeric and black pepper cut through the rich fattiness of the salmon and offer a new perspective onto a restaurant staple. This recipe can be made with any meaty fish.

AIR: Yes I FIRE: Yes I EARTH: Yes

AIR + FIRE: Yes I FIRE + EARTH: Yes I AIR + EARTH: Yes I AIR + FIRE + EARTH: Yes

Serves 6  l  Difficulty: easy  l  Prep time: 10min  l  Total time: 30min

Ingredients 

• 6 salmon filets

• 3 lemon zests

• 1 tbsp fresh pepper

• 2 tbsp turmeric

• 1 tsp sea salt flakes

• 4 tbsp coconut oil

• 1 bundle fresh asparagus

• 2 tbsp ghee 

Steps 

1. Preheat the oven at 464F (240C). Place the salmon filets, skin-side down onto a lined baking tray. 

2. In a small bowl, blend the lemon zest, black pepper, coconut oil and the turmeric. Mix well until well combined. (If you’d like, you could refrigerate the blend to marinate for 1 or 2 hours or overnight).

3. Rub the blend onto the salmon & season evenly with salt.

4. Roast for 15-20 minutes. Meanwhile, melt the ghee in a medium sauce pan and add the asparagus. Cover and steam for 5 minutes until tender. Enjoy!