Grilled Salmon with Roasted Turnip and Herb Butter

Instructions

1. 1

   Preheat oven to 400°F. Toss the turnip wedges with 2 tablespoons olive oil, half the salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender, stirring halfway through.

   Tip: Choose smaller turnips for more tender results and faster cooking.

2. 2

   While turnips roast, pat salmon fillets dry with paper towels and brush both sides with remaining olive oil. Season generously with salt and pepper.

   Tip: Dry salmon ensures better browning and crisper skin on the grill.

3. 3

   Heat a grill pan or outdoor grill to medium-high heat. Once hot, place salmon skin-side up and grill for 4-5 minutes without moving, until skin is crispy and releases easily.

   Tip: Don't flip the salmon too early; let it develop a golden crust first.

4. 4

   Flip the salmon and cook for another 3-4 minutes until the flesh is cooked through and flakes easily with a fork. Transfer to a plate.

   Tip: Check doneness by gently pressing the thickest part; it should feel firm but still slightly moist.

5. 5

   In a small saucepan, melt 2 tablespoons butter over medium heat. Add minced garlic and sliced shallots, sautéing for 2-3 minutes until fragrant and softened.

   Tip: Watch the garlic carefully to prevent burning, which can create bitter flavors.

6. 6

   Remove from heat and stir in fresh thyme, dill, lemon zest, and lemon juice. Swirl in the remaining 1 tablespoon of cold butter to create a silky sauce.

   Tip: Adding cold butter at the end creates a richer, more luxurious texture.

7. 7

   Divide roasted turnips among four plates. Top each with a salmon fillet and drizzle the herb butter sauce over and around the fish.

   Tip: Serve immediately while the salmon is still warm and the butter sauce is at its most flavorful.