Middle Eastern baked salmon with tumeric yoghurt | DizzleSky

Ingredients

• 2 salmon fillets, skin on
• Juice from 1/2 lemon
• Sprinkle sumac
• Pinch Maldon Sea Salt
• Black pepper
• 150ml Greek Yoghurt
• Light squeeze of the rest if the 1/2 lemon
• 1 teaspoon tumeric
• Maldon Sea Salt
• 3cm slice celeriac, peeled and grated on large grate
• 1/2 large courgette (or 1 small one), grated on large grate with skin on
• 1/2 apple, grated on large grate with skin on
• 1 capful extra virgin rapeseed oil
• 3 capfuls white wine vinegar
• Large pinch of Maldon Sea Salt
• Good grind of black pepper
• 1 tablespoon pumpkin seeds
• 1 tablespoon sunflower seeds