Salmon with Rainbow Chard and Turnips

by Bon Appetit
Salmon with Rainbow Chard and Turnips


·2 (6 oz.) pieces skinless salmon fillet
·3 tablespoons olive oil, divided
·1 teaspoon finely grated lemon zest
·Pinch of salt
·2 garlic cloves, peeled, smashed
·3/4 pound turnips, scrubbed, halved, quartered if large
·Pinch ground black pepper
·1 bunch rainbow chard, ribs, stems, and leaves removed and chopped
·1/2 shallot, finely chopped
·¼ cup chopped fresh cilantro
·¼ cup chopped fresh parsley
·1 tablespoon fresh lime juice
·1 teaspoon toasted sesame oil
·Toasted sesame seeds, for serving


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!

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