Roast the Zucchini. Preheat the oven to 400°F (205°C). Using a mandoline, slice the zucchini very thin. Spread the slices on a sheet pan and toss with garlic chives, olive oil, and salt. Roast for 12–15 minutes, until tender and lightly cooked down.
Blanch the Turnip Greens. Bring a pot of salted water to a boil. Add the turnip greens and blanch for 1–2 minutes until tender.
Immediately transfer to ice water to preserve their bright green color. Drain well and squeeze out any excess moisture.
Blend the Green Garlic Zucchini Sauce. Add the roasted zucchini, blanched turnip greens, fresh garlic chives, and butter to a blender.
Blend until completely smooth. Season with lemon juice and salt to taste. The sauce should be bright, silky, and vividly green.
Sauté the Tokyo Turnips. Heat olive oil in a skillet over medium-high heat. Add the quartered Tokyo turnips and sauté until golden and tender.
Deglaze the pan with soy sauce, then add Calabrian chili and garlic chives. Finish with butter and a squeeze of lemon juice, adjusting seasoning as needed.
Sear the Salmon with Crispy Skin. Heat a skillet over high heat and add a thin layer of neutral oil.
Place the salmon skin side down and gently press the fillet for the first 30 seconds so the skin stays flat against the pan.
Sear for about 1 minute, then transfer the pan to a 400°F oven and cook for 4–5 minutes for medium-rare salmon.
Finish with Brown Butter. Remove the pan from the oven and tilt it to discard excess oil.
Add butter and thyme and let the butter brown lightly. Add a splash of lemon juice, then flip the salmon skin side up and baste with the brown butter.
Plate the Dish. Spread a generous spoonful of the green garlic zucchini sauce on the plate. Add the spicy sautéed Tokyo turnips. Place the crispy skin salmon on top, skin side up. Finish with chopped toasted hazelnuts for crunch and richness.