Baked Salmon, Turnips, and Broccoli with Turnip Green Chimichurri

Turnip Green Chimichurri

• 4 cloves garlic, peeled and chopped

• 1 cup packed chopped turnip greens

• 1 cup packed chopped parsley

• 3/4 cup olive oil

• 2 tablespoons red wine vinegar

• 1 teaspoon sea salt

• black pepper to taste

• crushed red pepper flakes to taste

Salmon and Veggies

• 1 head broccoli, cut into florets and stem discs

• 1 bunch of turnips, washed with roots cut into 1/4 inch wedges

• 1 tablespoon olive oil to coat veggies

• salt and black pepper to taste

• 4 (5-6 ounce) salmon fillets

• crushed red pepper flakes to taste

Begin by preparing the chimichurri. Add garlic, turnip greens, and parsley to the bowl of a food processor and pulse until the ingredients are roughly chopped and combined. While running food processor, add olive oil, red wine vinegar, salt, pepper, and crushed red pepper flakes. Process until smooth, adding more oil if necessary and adjust seasonings to taste.

Preheat oven to 425 degrees. Place broccoli florets and chopped turnips into a bowl and toss with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 17 minutes or until a bit tender. While veggies roast, pat the salmon dry with a paper towel, drizzle lightly with olive oil, and season with salt and pepper.

Once first veggie roasting is done, nestle salmon between vegetables on the baking tray. Return the pan to the oven and bake until salmon is cooked through, about 12 minutes. Serve salmon and roasted veggies with the chimichurri sauce.