Seared Salmon with Winter Vegetables and Kombu Broth
['2 tablespoons vegetable oil, divided', '1 small yellow onion, halved through root', '1 small bunch baby turnips (about 12 ounces), greens torn into pieces, turnips peeled, quartered', '3 large shallots, sliced into rings', '1 3" piece ginger, peeled, sliced 1/4" thick', '3 ounces kombu', '1 tablespoon kosher salt, plus more', '1 cup dry vermouth', '1/2 small butternut squash (about 12 ounces), peeled, seeded, cut into 1/2" thick pieces', '6 4-ounce pieces skin-on salmon fillet', 'Freshly ground black pepper', '1 lemon', 'halved']
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion, cut sides down, and cook, undisturbed, until dark brown, about 5 minutes.
Transfer onion to a large Dutch oven or other large pot and add turnips, shallots, ginger, kombu, 1 tablespoon salt, and 8 cups water. Bring to a gentle simmer (do not boil or broth will be bitter) and cook until broth is light golden and onion is soft, 40–50 minutes.
Add vermouth to broth and simmer 5 minutes. Remove onion and kombu; discard. Add squash and simmer until just softened, 12–15 minutes. Add turnip greens and simmer, stirring occasionally, until tender, about 2 minutes.
Meanwhile, season salmon with salt and pepper. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook salmon, skin side down, until skin is very crisp, about 2 minutes. Turn salmon and cook 30 seconds longer (salmon will be rare; it will continue to cook in the hot broth). Spoon broth and vegetables into shallow bowls and top with salmon, skin side up; squeeze lemon over.
DO AHEAD: Broth and vegetables (without turnip greens) can be made 1 day ahead. Reheat and add greens just before serving.
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