Preheat the oven to 450 degrees F (230 degrees C).
In a medium mixing bowl, whisk together 2 tablespoons of Olive Oil (to taste) Lemon Juice (2 tablespoon), Gluten-Free Tamari Soy Sauce (2 tablespoon), Toasted Sesame Oil (2 teaspoon), Fresh Ginger (2 tablespoon), Sesame Seeds (1 tablespoon), around 1/2 teaspoon Sea Salt (to taste) and Cayenne Pepper (1/4 teaspoon).
Remove the turnip greens and toss any dried out or gnarly ones. Roughly chop the rest. Quarter the Baby Turnip (10) about 1/2-inch thickness for the wedges.
On a baking sheet, toss the turnips with around 1 tablespoon of Olive Oil (to taste) and season lightly with Sea Salt (to taste). Roast in the oven until tender and beginning to shrivel, 7 minutes.
Remove the pan and add the Baby Bok Choy (4) and turnip greens with half the marinade. Toss until combined and arrange in an even layer. Nestle the Salmon Fillet (4) skin-side down into the vegetables, making sure each piece is making contact with the pan. Drizzle the remaining marinade over the salmon and use your spoon to make sure they’re fully coated.
Place the sheet pan in the oven and roast until the greens are beginning to crisp and the salmon is tender, about 7 minutes for medium-rare.
Serve the salmon immediately over rice.