Mince the garlic.

Whisk together 3 tablespoons of the olive oil, garlic, honey, turmeric.

Add salt and pepper to taste.

Season the salmon fillets with salt and pepper. Place in a bowl.

Halve the marinade. Set one-half aside. Use a pastry brush to coat the salmon fillets with the other half.

Pour the excess marinade on top of the salmon fillets and gently toss to coat. Let stand for 15 minutes.

Preheat the oven to 400F. Line a baking sheet with parchment paper.

Drain the can of beets. Use a heart cutter, if you like, to create heart shapes.

Reserve the scraps for future use in salads, etc., or discard them.

You may want to use kitchen gloves when handling the beets to prevent staining your hands.

Peel the onions and cut them into rings.

Place the beet slices & onion rings in a bowl.

Toss the beets & onions in the rest of the marinade. Let stand for 10 minutes.

Spread the beets and onions out on the baking sheet. Bake for 25 minutes.

Cut the orange into thin round slices, then cut each slice in half. Set aside.

Heat the remaining oil in a medium-sized skillet over high heat.

Add the salmon. Reserve the marinade in the bowl.

Sear the salmon pieces on both sides.

Lay the salmon on the baking sheet on top of the beets and onions.

Pour the rest of the marinade over the top. Bake for 10-12 minutes, until the salmon has cooked through.

Roughly chop the almonds. toast in a naked frying pan. Set aside.

Transfer the salmon to a serving platter. Garnish with the toasted almonds and orange slices.

Tuck the cilantro leaves around the platter and serve.