Name: Roasted Salmon With Celery and Bulgur Salad
Yield: 4 Servings
Ingredients: ½ cup walnuts; 1 1½-pound piece skin-on salmon fillet; Kosher salt; ½ cup coarse whole grain bulgur (not quick-cooking); 2 bunches small white turnips (about 1½ pounds total), trimmed; 4 tablespoons olive oil, divided; plus more for drizzling (optional); ¼ cup plain Greek yogurt; 1 tablespoon white wine vinegar; 2 tablespoons fresh lemon juice, plus more for drizzling; 4 celery heart stalks, plus leaves for serving; ¼ preserved lemon, flesh removed, rind finely chopped; ¼ cup finely chopped golden raisins; ¼ cup parsley leaves with tender stems

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Peden + Munk

For this roasted salmon recipe, finely chopping the walnuts, preserved lemon, and golden raisins gets them into every mouthful.

Recipe notes