This low-heat method is very gentle, lending the salmon a velvety texture.
- 4 6-oz. pieces skinless salmon fillet
- 4 tablespoons olive oil, divided
- 1 teaspoon finely grated lemon zest
- 4 garlic cloves, peeled, smashed
- 1½ pound small turnips, scrubbed, halved, quartered if large
- Freshly ground black pepper
- 1 small shallot, finely chopped
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh flat-leaf parsley
- 1 tablespoon fresh lime juice
- 1 teaspoon toasted sesame oil
- Toasted sesame seeds (for serving)
Preheat oven to 250°. Place salmon in a large baking dish; drizzle with 2 Tbsp. olive oil, sprinkle with lemon zest, and gently rub into flesh. 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, 1 Tbsp. 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, 15–20 minutes. Uncover and cook, tossing occasionally, until liquid is evaporated and turnips are golden, 5 minutes.
While turnips are cooking, remove ribs and stems from Swiss chard leaves. Thinly slice ribs, stems, and leaves crosswise. Heat remaining 1 Tbsp. olive oil in another large skillet over medium-high heat. Cook shallot and Swiss 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, and lime juice; season with salt.
Drizzle salmon with sesame oil. Serve salmon with Swiss chard and turnips, topped with sesame seeds.
Choose something acidic and fruity, like Division-Villages “l’Isle Verte” 2013 Chenin Blanc ($20), produced in Portland, OR, from Washington State grapes.