- Courses: Appetizer, Main course
- Cuisines: Grill, Oven, Pan fry
- Season: Four seasons
Fish always pairs well with root vegetables. Turnips are a great low–carb alternative to starchy potatoes. It is rich in Omega-3 fatty acids, so grilled salmon is a decadent treat and a great low–carb protein. This recipe uses magnesium-rich turnip greens as well as the root. You can keep your shopping list simple and your body healthy and strong.
- 2 Salmon fillets
- 10 small turnips
- 2 tablespoon drained capers canned
- 2 tablespoon olive oil (extra virgin)
- ½ cup Parsley (flat-leaf parsley)
- ½ Lemon juice
- For: 1 serving
- Preparation: 10 min
- Cooking: 20 min
- Ready in: 30 min
- Preheat the oven to 400° F
- Chop the greens off of the turnips, wash and set aside.
- Cut the turnips in half and sprinkle them with salt.
- Put it in a roasting pan with a little water or vegetable stock, cover, and bake for twenty minutes or until tender.
- Add the greens to the roasting pan and roast for an additional 2 minutes until they wilt.
- In a small bowl, combine olive oil, lemon juice, capers, and parsley to make the vinaigrette.
- Brush the salmon lightly with olive oil and season it with salt.
- Grill for three to four minutes per side, depending on thickness and desired doneness.
- Serve salmon with roasted turnips and drizzle with the parsley caper vinaigrette.
- Per recipe
- Energy: 402 kcal / 1680 kJ
- Fat: 22 g
- Protein: 29 g
- Carbs: 22 g