The Recipe

Grilled Wild Salmon and Vegetables

Name: Grilled Wild Salmon and Vegetables
Yield: 4 servings
Ingredients: 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

COOK TIME : a few secondsPREP TIME : a few seconds

By Cooking LightFrom Myrecipes

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Ingredients

DESCRIPTION

You often can find different varieties of locally grown onions at farmers' markets and occasionally at supermarkets. Hastings likes to use specialty onions, including red torpedo, bianco de maijio, and gold coin. Here, we call for more readily available v

INGREDIENTS