- Salmon fillets - boneless with skin on
- 1 tsp. seasoned salt per fillet - I used Kinder's Woodfired Garlic Seasoning
- 6-8 asparagus spears per fillet
- 4-6 ramps per fillet
- 4-8 cherry tomatoes per fillet
- 1 tsp. chopped chives, green onions, or the like per fillet
Preheat your grill to medium-high heat (375-400° F). Moisten a paper towel with cooking oil; using long-handled tongs, rub on a grill plate to coat lightly.
Place the salmon on a grill plate, skin side up. Place the asparagus alongside. Grill, covered, for 4 minutes.
Turn both the salmon and the asparagus. Add the ramps to the grill as well. Grill it all for 3-6 minutes or until the fish just begins to flake easily with a fork.
Remove each fillet and its asparagus and ramps to an individual serving plate. Add sliced cherry tomatoes sprinkled with chives, green onions, or the like to each plate and serve.
- Yields: Recipe yields 1 serving, but can be multiplied to make as many as you'd like
- Preparation Time: 20 minutes
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