Roasted Salmon with Celery and Bulgur Salad

Ingredients for Roasted Salmon with Celery and Bulgur Salad

• 80g walnuts

• 1 (675g) piece skin-on salmon fillet

• Koshersalt

• 120ml coarse whole grain bulgur (not quick-cooking)

• 2 bunches small white turnips (about 675g total), trimmed

• 60ml olive oil, divided

• plus more for drizzling (optional)

• 60ml plain Greek yoghurt

• 1 tablespoon white wine vinegar

• 2 tablespoons fresh lemon juice, plus more for drizzling

• 4 celery heart stalks, plus leaves for serving

• 1/4 preserved lemon, flesh removed, rind finely chopped

• 1/4 cup finely chopped golden raisins

• 1/4 cup parsley leaves with tender stems

Preheat oven to 177°C. Toast walnuts on a small rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool slightly, then finely chop.

Increase oven temperature to 232°C. Place a shallow baking dish in oven to heat. Season salmon generously with salt; set aside.

Cook bulgur according to package directions. Set aside.

Halve turnips, or cut into quarters or sixths if larger. Toss in a large bowl with 1 tablespoon oil; season with salt. Arrange, cut side down; in preheated roasting dish. Cook until deep brown underneath, 15–20 minutes. Reduce oven temperature to 163°C. Toss turnips and push them to one side of dish. Place salmon on the other side; roast until flesh is opaque and nearly cooked through, 12–15 minutes.

Whisk yoghurt, vinegar, 2 tablespoons lemon juice, and 3 tablespoons oil in a medium bowl to combine. Add walnuts, celery, preserved lemon, and raisins and toss to coat; season with salt. Fold in bulgur.

Arrange turnips on serving platter and drizzle with lemon juice. Scatter bulgur salad over platter. Break salmon into large pieces and arrange over bulgur salad. Top with celery leaves and parsley leaves; drizzle with more oil, if desired.

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