Grilled Wild Salmon And Vegetables

More from this source
Cooking Light


Add a comment


8 fingerling potatoes (about 8 ounces)

4 small red onions, cut into 1-inch slices (about 1 pound)

4 Vidalia spring onions, quartered (about 8 ounces)

4 cipollini onions (about 4 ounces)

2 cups sliced fennel (about 7 ounces)

1 tablespoon extravirgin olive oil

Cooking spray

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 tablespoon chopped fennel fronds

1 tablespoon chopped fresh parsley

4 (6-ounce) salmon fillets

2 cups pea tendrils or baby spinach

1/4 cup Preserved Lemon Vinaigrette

You might also like

Walnut Crusted Wild Salmon & Edamame Mash
Sprouted Kitchen
Seared Wild Salmon With Beet, Blood Orange And...
Pamela Salzman
Citrus Poached Wild Salmon With Cucumber-Yogurt...
Pamela Salzman
Wild Salmon With Lentils And Arugula
Whole Living
Wild Salmon Patties
Pamela Salzman
Wild Salmon With Tandoori Marinade
Wolfgang Puck
Sautéed Wild Salmon With Macerated Beetroot
The British Larder
Slow Roasted Wild Salmon With Mango-Cucumber Salsa
Pamela Salzman
Seared Salmon With Shallot + Green Onion Relish
The Year In Food
Poached Wild Salmon
The Dr. Oz Show