Velvety Salmon with Golden Turnips and Lemon Lime Swiss Chard

Preheat oven to 250°F. Lay the salmon fillets in a large baking dish and drizzle evenly with the roasted sesame oil.

Place the dish in the oven and bake until the salmon is medium-rare, about 35 minutes.

While the salmon is cooking, heat the olive oil over medium heat in a large skillet. Add the turnips and cook covered until they are fork-tender, around 20 minutes. Remove the cover and cook for an additional 5 minutes, tossing occasionally, until the turnips display a golden hue.

In another large skillet, heat the olive oil over medium-high heat. Add the chopped shallot and Swiss chard, stir frequently, and cook until the chard leaves are wilted, around 5 minutes.

In a small bowl, combine the olive oil, lemon zest, lime juice, cilantro, and parsley to create a lemon-lime dressing.

Drizzle the lemon-lime dressing over the Swiss chard and toss to combine.

Serve the salmon with a side of Swiss chard and turnips, topping the salmon with a generous sprinkle of toasted sesame seeds.