Turmeric salmon with coconut chips

Want a quick and easy feel-good recipe? Here’s last week’s improv: a slow-roasted turmeric salmon topped with coconut chips. Yuuuuum!

It will make you feel great because it’s made with: ginger which boosts digestion and metabolism, acting as a cleansing aid for detox; turmeric which improves digestive strength & promotes beautiful skin (it's a blood purifier that supports the liver and cleanses the lymphatic system) and salmon which calms the mind and brings you back to earth (it's a rich protein full of nourishing fats and oils).

Bon appetit Yoomies.

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 4 l Difficulty: easy l Prep time: 10min l Total time: 35min

Ingredients

3 tablespoons ghee
3 tablespoons olive oil
2 bunches Swiss chard (ribs and stems removed, leaves coarsely chopped)
1 large shallot, thinly sliced
1 x 3" piece ginger, peeled, thinly sliced lengthwise
½ teaspoon ground turmeric
1 x 1.5-pound skinless salmon fillet
½ cup unsweetened coconut flakes
Pink Himalayan salt & fresh pepper

Steps

Preheat oven to 300°. Heat 2 tablespoons ghee in a large ovenproof skillet and cook shallot and ginger until they are softened but not browned, about 3 minutes.
Add Swiss chard and cook with cover until partly shriveled, about 3 minutes. In the meantime, blend olive oil and turmeric in a small bowl until it forms an even sauce.
Place salmon on top of greens in skillet, season with salt and pepper and coat it with turmeric sauce.
Transfer skillet to oven and bake until fillet is opaque in the center and greens are tender, 25–30 minutes.
Meanwhile, heat remaining 1 tablespoon of ghee in a skillet over medium. Add coconut flakes and cook, stirring often until coconut turn golden, about 5 minutes. Season coconut chips with salt.
Season fish and greens with pepper and serve with coconut chips as topping.