Heat the oven to 200 C / 390 F. Place the rimmed sheet pan inside while the oven heats.

Pat the salmon fillets completely dry with paper towels. Moisture on the surface will steam the fish rather than roast it.

In a small bowl, mix together the smoked paprika, cumin, black pepper, and salt. Rub the spice blend evenly over the flesh side of each fillet. Brush or drizzle with olive oil on both sides.

In a mixing bowl, combine the Greek yogurt, turmeric, grated garlic, lemon zest, lemon juice, olive oil, and salt. Stir until smooth and the color is evenly golden.

Taste and adjust salt or lemon juice. Set aside at room temperature while the salmon roasts. The yogurt can also be made up to 24 hours ahead and kept covered in the fridge.

Carefully remove the hot sheet pan from the oven and place it on a heatproof surface. Lay the salmon fillets skin-side down on the pan, spacing them at least 3 cm apart.

Return the pan to the oven and roast for 12 to 15 minutes, depending on thickness, until the flesh is opaque around the edges and flakes gently when pressed. An instant-read thermometer at the thickest part should read 52 C / 125 F for a moist center or 60 C / 140 F for fully cooked through.

Remove from the oven and rest the salmon on the pan for 2 minutes.

Spoon a generous layer of turmeric yogurt onto each plate, spreading it slightly with the back of the spoon.

Set one salmon fillet on top of the yogurt, skin-side down. Scatter fresh dill or parsley over the top and add a lemon wedge on the side. Finish with a pinch of chili flakes if using.