Velvety Salmon with Power Greens & Turnips

As you may have noticed, we're fans of supporting local around here. It's hard not to be when you run a business like ours and when you visit farmers markets multiple times a week, witnessing the beautiful bounty of the local growers and incredible products of the area's artisans. We love tapping into seasonal produce for pairing with all kinds of Wild for Salmon products, especially the sockeye salmon. That's why this 

Slow-Cooked Salmon With Turnips And Swiss Chard recipe, discovered on Bon Appetit, caught our eye this week. Spring greens like swiss chard, kale, dandelion, and endive are loaded with vitamins and nutrients, and this time of year in Pennsylvania is prime time for snatching them up at their freshest state. Swap out a favorite spring green of your choice if swiss chard is not your thing. You should have no problem finding the herbs called for in the recipe at your local market, too. Enjoy! 


  • 4 6-oz. pieces skinless salmon fillet
  • 4 tablespoons olive oil, divided
  • 1 teaspoon finely grated lemon zest
  • Kosher salt
  • 4 garlic cloves, peeled, smashed
  • 1½ pound small turnips, scrubbed, halved, quartered if large
  • Freshly ground black pepper
  • 2 bunches Swiss chard
  • 1 small shallot, finely chopped
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 tablespoon fresh lime juice
  • 1 teaspoon toasted sesame oil
  • Toasted sesame seeds (for serving) 

Directions HERE

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