This recipe is a deeply nourishing and vibrant expression of seasonal, Ayurvedic eating. Salmon is encrusted with turmeric, known for its anti-inflammatory and liver-cleansing properties, and moringa, a nutrient-dense rejuvenative that supports detoxification and tissue repair. The roasted summer vegetables—cauliflower, squash, snap peas, and onion—offer grounding, digestive stimulation, and cooling benefits, making this dish beautifully adaptable across all three doshas.
The ginger-tahini sauce brings it all together: warming ginger aids agni (digestive fire), tahini offers grounding healthy fats, and honey + lemon provide digestive activation and a touch of sweetness and brightness.
This meal is sattvic in nature—balancing for the mind and body—and offers a beautiful synergy of flavors and healing properties. It is tridoshic, but with slight seasonal and doshic customizations, it becomes a deeply personalized plate of medicine.
Ingredients
For the Salmon:
2 salmon fillets
1 tsp turmeric powder
1 tsp moringa powder
1 tbsp ghee or butter
Sea salt & black pepper, to taste
Optional: squeeze of lemon for garnish
Roasted Veggies:
1 cup cauliflower florets
1 summer squash, sliced
1 cup snap peas
½ red onion, sliced thin
Ghee or butter, for roasting
Sea salt, cumin, and fennel to season
Ginger-Tahini Sauce:
¼ cup tahini
1 T raw honey or maple syrup
1 T fresh ginger juice or 1 T freshly grated ginger
3 T fresh lemon juice
Pinch of salt
Preparation and Cook
Preheat oven to 400°F
Prepare the salmon: Sprinkle turmeric, moringa, salt, and pepper on salmon. Let it marinate while veggies roast (10–15 minutes).
Roast the veggies: In a cast iron pan, melt ghee on medium heat. Add spices and cook for 1 minutes to bring out its aroma. Add onion and cauliflower, squash, snap peas. cumin, coriander, and sea salt. Roast for 20–25 minutes, stirring halfway until golden and tender.
Cook the salmon: Once the veggies are halfway done, place the salmon on a cast iron skillet and bake for 10–12 minutes (depending on thickness) or broil for the last 2–3 minutes for a golden crust. Internal temp should reach 145°F.
Make the ginger-tahini drizzle: Whisk tahini, honey, ginger juice, lemon juice, and salt. Add more lemon juice or a splash of water to thin out to your desired consistency.
Serve: Plate salmon with roasted veggies and drizzle generously with the tahini sauce. Garnish with lemon wedges or fresh herbs like cilantro or dill if desired.
Ayurvedic Notes:
Turmeric + Moringa: Anti-inflammatory, liver-cleansing, and antioxidant-rich. Moringa especially supports reproductive and digestive health.
Ginger: A digestive stimulant, balances Kapha and Vata.
Tahini: Nourishing and grounding, rich in healthy fats and calcium.
Seasonal veggies: Keep the dish fresh, cooling, and Pitta-soothing with the addition of snap peas and squash.
