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Delicate Velvet Salmon with Golden Baby Turnips and Swiss Chard

Our Delicate Velvet Salmon with Golden Baby Turnips and Swiss Chard bathes delicately cooked salmon in a symphony of flavors from earthy turnips, nutrient-packed Swiss chard, and a hint of zesty lemon. It's a gourmet meal without the hassle.
55 min
TOTAL TIME
440
CALORIES
$8.39
PER SERVING
Delicate Velvet Salmon with Golden Baby Turnips and Swiss Chard
Ingredients
14 INGREDIENTS
4 SERVINGS
Skinless Salmon Fillets
4 whole skinless salmon fillets
6 ounces each
Olive Oil
3 tbsp olive oil
divided
Fresh Parsley
1/4 cup fresh parsley
chopped
Lemon Zest
1 tsp lemon zest
finely grated
Toasted Sesame Oil
1 tsp toasted sesame oil
Garlic
4 cloves garlic
peeled and smashed
Fresh Cilantro
1/4 cup fresh cilantro
chopped
Kosher Salt
2 tsp kosher salt
divided
Baby Turnips
1 1/2 lbs baby turnips
scrubbed and halved
Black Pepper
1 tsp black pepper
Swiss Chard
2 bunches swiss chard
washed and cut
Shallot
1 small shallot
finely chopped
Lime Juice
1 tbsp lime juice
Toasted Sesame Seeds
toasted sesame seeds
for serving
Directions
9 STEPS
15 min
PREP TIME
40 min
COOK TIME
55 min
TOTAL TIME
1
Preheat the oven to 250 degrees Fahrenheit and arrange salmon fillets in a large baking dish.
2
Drizzle 2 tablespoons olive oil over the salmon fillets, sprinkle with finely grated lemon zest and rub into the salmon gently. Season each fillet with 1 teaspoon kosher salt and scatter the smashed garlic around the dish.
3
Bake the salmon in the pre-heated oven until it's mostly opaque but still slightly translucent in the center, about 30–35 minutes.
4
While the salmon is baking, combine the baby turnips, 1 tablespoon olive oil, and 1 cup water in a large skillet. Season with the remaining 1 teaspoon kosher salt and freshly ground black pepper. Bring the mixture to a simmer.
5
Cover the skillet and cook until the turnips are fork-tender, about 15–20 minutes. Then, uncover and cook, tossing occasionally, until the liquid evaporates and the turnips become golden, approximately 5 minutes more.
6
In another large skillet over medium-high heat, add the remaining 1 tablespoon of olive oil. Cook the shallot and Swiss chard, stirring often, until beginning to soften, about 3 minutes.
7
Add the Swiss chard leaves to the skillet and cook, tossing often, until the leaves wilt, which should take around 2 minutes.
8
Toss in the chopped cilantro, flat-leaf parsley, and fresh lime juice into the Swiss chard. Season this mixture with salt to taste.
9
Drizzle the cooked salmon with toasted sesame oil. Serve the salmon with the Swiss chard and golden baby turnips, and top with a sprinkle of toasted sesame seeds.
Health Info
Macros
21g
CARBS
21g
FAT
40g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
PALEO
WHOLE 30
Contains these allergens
FISH