Ingredients

• 4 6-ounce pieces skinless salmon fillet
• 4 tablespoons olive oil, divided
• 1 teaspoon finely grated lemon zest
• Kosher salt
• 4 garlic cloves, peeled, smashed
• 1 1/2 pounds small turnips, scrubbed, halved, quartered if large
• Freshly ground black pepper
• 2 bunches Swiss chard
• 1 small shallot, finely chopped
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tablespoon fresh lime juice
• 1 teaspoon toasted sesame oil
• Toasted sesame seeds (for serving)

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Instructions

1. Preheat oven to 250°. Place salmon in a large baking dish; drizzle with 2 tablespoons 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.
2. 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, 15-20 minutes. Uncover and cook, tossing occasionally, until liquid is evaporated and turnips are golden, 5 minutes.
3. While turnips are cooking, remove ribs and stems from Swiss chard leaves. Thinly slice ribs, stems, and leaves crosswise. Heat remaining 1 tablespoon 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.
4. Drizzle salmon with sesame oil. Serve salmon with Swiss chard and turnips, topped with sesame seeds.