Salmon with Rainbow Chard and Turnips

Directions

Preheat oven to 250°. Place salmon on a baking dish, then drizzle with 2 tablespoons olive oil, sprinkle with lemon zest. Season with salt and scatter garlic around. Bake for 30-35 minutes, or until salmon is mostly opaque but slightly translucent in the center. Meanwhile, combine turnips, 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. Heat 1 tablespoon olive oil in another skillet over medium-high heat. Cook shallots, chopped chard ribs and stems, stirring often, for about 3 minutes. Add chard leaves and cook, until leaves are wilted, about 2 minutes. Toss in cilantro, parsley, lime juice, and salt. Drizzle salmon with sesame oil, then serve with chard and turnips. Top with sesame seeds, then enjoy!