Slow-Cooked Salmon w/ Turnips & Chard

by Bon Appétit
Slow-Cooked Salmon w/ Turnips & Chard


·4 (6-oz) pieces skinless salmon fillet
·4 tablespoons olive oil, divided
·1 teaspoon finely grated lemon zest
·Kosher salt
·4 garlic cloves, peeled, smashed
·1½ pound turnips, scrubbed and roughly chopped
·Freshly ground black pepper
·2 bunches rainbow chard
·1 small shallot, finely chopped
·¼ cup chopped fresh cilantro
·¼ cup chopped fresh parsley
·1 tablespoon fresh lemon juice
·1 teaspoon toasted sesame oil
·Toasted sesame seeds, for garnish


Preheat oven to 250°F. Place salmon in a large baking dish; drizzle with 2 tablespoons olive oil, sprinkle with lemon zest, and gently rub. Season with salt and scatter garlic around. Bake until salmon is medium-rare (mostly opaque but still slightly translucent in the center), 30–35 minutes. Meanwhile, combine turnips with 1 tablespoon olive oil and 1 cup water in a large skillet. Season with salt and pepper. Bring to a simmer, cover, and cook until turnips are fork-tender, about 15–20 minutes. Uncover and cook, tossing occasionally, until liquid is evaporated and turnips are golden, about 5 minutes. While turnips are cooking, remove ribs and stems from chard leaves and thinly slice them. Heat remaining tablespoon of olive oil in another large skillet over medium-high heat. Cook shallot and chard ribs and stems, stirring often, until beginning to soften, about 3 minutes. Add Swiss chard leaves and cook, tossing often, until leaves are wilted, about 2 minutes. Toss in cilantro, parsley, lemon juice, and a little salt. Drizzle salmon with sesame oil and serve with chard and turnips. Sprinkle with sesame seeds, then enjoy!

Looks so good Gill! They are always great, but a particularly good combination of veg for us this week! Just made a veggie lasagne with the squash, leeks and mushroom. Yum! X

— Liz T

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