Sarah and Alex Vitenas’ Herb Salmon and Garden Salad

Make the salmon: Preheat the oven to 400 degrees. Place the turnips, beets, and shallots in a zip-top bag with 1 tablespoon of olive oil and a little salt and freshly ground pepper. Add the chopped rosemary and tarragon, press out the excess air, and seal the bag. Set aside.

Pat the salmon dry and season with a little salt and freshly ground pepper. Heat 1 tablespoon olive oil in an oven-proof skillet over medium-high heat. Place the salmon skin-side down in the skillet and sear for 4 to 5 minutes. Flip and repeat on the other side. Move the salmon to a plate and set aside.

Place the contents of the zip-top bag into the skillet and sauté for 2 minutes. Add 1/3 cup water to deglaze the pan. When the water has mostly evaporated, place the salmon, skin-side up, on top of the vegetables. Roast in the oven for 12 minutes.

Make the salad: Place the greens, tomato, avocado, and cucumber in a large bowl. In a small bowl, whisk the olive oil, Dijon mustard, vinegars, and the juice from ½ a Meyer lemon. Add some thyme, salt, and freshly ground pepper and whisk to combine.

Serve the salmon and vegetables alongside the salad, dressed with the dressing.