Fish always pairs well with root vegetables, and turnips are a great low-carb alternative to starchy potatoes. Rich in omega-3 fatty acids, grilled salmon is a decadent treat and a great low-carb protein. And since this recipe uses the magnesium-rich turnip greens as well as the root, you can keep your shopping list simple and your body strong and healthy.
- 2 salmon fillet
- 10 small turnips with greens
- ½ cup flat-leaf parsley
- 2 tbsp, drained capers, canned
- ½ lemon yields lemon juice
- 2 tbsp olive oil
- Preheat the oven to 400 degrees F.
- Chop the greens off of the turnips, wash, and set aside.
- Cut the turnips in half and sprinkle with salt. Put in a roasting pan with a little water or vegetable stock, cover, and bake for 20 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 parsley, capers, lemon juice, and olive oil to make vinaigrette.
- Brush the salmon lightly with olive oil and season with salt. Grill for 3-4 minutes per side, depending on thickness, and desired doneness.
- Serve salmon with roasted turnips and drizzle with the parsley caper vinaigrette.