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Grilled Wild Salmon And Vegetables


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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

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