Combine 3 tablespoons olive oil, minced garlic, honey, and turmeric in a bowl. Season with salt and pepper.

Pat the salmon fillets dry and season lightly with salt and pepper.

Divide the marinade in half. Brush one half onto the salmon, coating all sides. Pour any remaining marinade over the fillets and let sit for 15 minutes.

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

Drain the beets. If desired, use a small cutter to create heart-shaped pieces.

Peel the red onions and slice them into even rings.

Toss the beets and onions with the remaining marinade and let rest for 10 minutes.

Spread the vegetables onto the baking sheet in a single layer. Roast for 25 minutes.

Slice the blood oranges into thin rounds, then cut each slice in half. Set aside.

Heat the remaining tablespoon of olive oil in a skillet over high heat.

Sear the salmon on both sides until lightly browned.

Transfer the salmon onto the roasted vegetables. Pour the rest of the marinade from the bowl over the top.

Bake for an additional 10–12 minutes, or until the salmon is just cooked through.

Roughly chop the almonds and toast them in a dry pan until fragrant.

Arrange the salmon on a serving platter with the roasted vegetables. Garnish with toasted almonds, blood orange slices, and fresh cilantro. Serve warm.