Recipe Detail

Salt-roasted Salmon and Turnips

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  1. - Box of Kosher or Rock Salt
  2. 2 pounds - Fresh Wild Salmon skin on, cut in 4 equal pieces
  3. 3 tablespoons - Extra Virgin Olive Oil
  4. 1 teaspoons - Sea Salt plus more, to taste
  5. 4 cups - Water
  6. 4 cups - Baby Turnips or Radishes washed and halved
  7. 3/4 cups - Butter
  8. 1 - Lemon cut into wedges, for serving


1. Preheat oven to 300 degrees.

2. Line a roasting dish with parchment paper and spread a ½-inch layer of salt evenly over paper. Top with a second piece of parchment. Place salmon, skin side down, on top of paper. Gently rub oil all over flesh and sprinkle with sea salt.

3. Roast salmon until it easily flakes and the center remains slightly translucent, about 25 minutes.

4. While salmon roasts, make butter-braised turnips: In a medium pot, bring water to an active simmer and lightly salt. Add turnips (or radishes). Bring water back up to a simmer and add butter. Gently simmer until turnips are fork-tender and butter has cooked into the water, making a loose, watery sauce, about 15 minutes. Add a handful (about 1 cup) of reserved greens and cook until just wilted, about 1 minute. Remove from heat and season with additional sea salt.

5. Serve salmon with braised turnips and lemon wedges.


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