Dishing Up the Dirt

Sheet Pan Salmon with Broccoli, Turnips & Turnip Greens Chimichurri

Well hot damn! If this recipe doesn’t make an appearance on your table this fall I’m brining it to your doorstep! This was one of the easiest, most delicious recipes of the season and leftover salmon and chimichurri sauce means salmon cakes are in the near future! This week our CSA members are getting all the goods in their shares to whip this up (minus the salmon) but there are plenty of places to grab local salmon this time of the year in the PNW and I think this will be a good recipe to whip up with the bounty. The turnip greens chimichurri sauce is hands down one of my new favorite ways to prepare turnip greens and I hope you all enjoy this recipe as much as we do. Aside from whipping up the sauce, this is a one pan meal (you do have to clean your food processor, sorry about that!) but it’s worth the extra dish, plus you’ll have extra sauce which stays fresh in the fridge for up to two weeks. It’s great drizzled on everything from grilled meats, roasted veggies or spread on toast with a fried egg. Can’t go wrong!

Happy cooking and eating everyone! Cheers from Tumbleweed Farm

Sheet Pan Salmon with Broccoli, Turnips & Turnip Greens Chimichurri Sauce

Prep Time: 15 minutes    Cook Time: 30 minutes    Serves: 4

Turnip Greens Chimichurri
  • 4 cloves of garlic, peeled and chopped
  • 1 cup firmly packed chopped turnip greens
  • 1 cup firmly packed chopped parsley leaves and stems + extra for garnish
  • 3/4 cup extra virgin olive oil + more to thin if need be
  • 2 tablespoons red wine vinegar
  • 1 teaspoon fine sea salt
  • a few grinds of black pepper
  • 1/4 teaspoon crushed red pepper flakes
Salmon & Veggies
  • 1 pound broccoli, cut into florets
  • 1 bunch of turnips (with greens saved for the sauce) roots cut into 1/4 inch wedges
  • olive oil
  • salt and pepper
  • 4 (5-6 ounce) salmon fillets
  • crushed red pepper flakes
  • plain full fat yogurt for serving

Preparation

  1. Prepare the chimichurri by adding the garlic to the bowl of a food processor and processing and pulsing until it's roughly chopped. Add the turnip greens and parsley and process again until it's roughly chopped. With the motor running, add the oil, vinegar, salt, pepper and crushed red pepper flakes. Process until the mixture is smooth, adding more oil to thin as necessary. Taste for seasonings and adjust as needed.
  2. Preheat the oven to 425F and lightly grease a baking sheet.
  3. Toss the broccoli and turnips with a little olive oil , salt and pepper. Scatter them on the prepared baking sheet. Roast for about 17 minutes, or until slightly tender.
  4. While the veggies roast, pat the salmon fillets dry with a dish towel. Drizzle with a little olive oil and salt and pepper. Remove the baking sheet from the oven and nestle the salmon fillets between the veggies. Return the pan to the oven and bake until the salmon is cooked through but not overdone, about 12 minutes.
  5. Serve the salmon with the chimichurri sauce and some plain yogurt. Sprinkle with additional salt, pepper and crushed red pepper flakes if desired.

Notes

*Use this recipe as a guide and adjust measurements and ingredients as necessary


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