Grilled Wild Salmon and Vegetable is designed for Easter, but can be enjoyed just as thoroughly indoors.

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

Preparation

Prepare grill.

Place potatoes in a large pan of boiling water; cook 8 minutes or until tender. Add onions and sliced fennel; cook 3 minutes or until onions are tender. Drain and plunge into ice water; drain.

Toss vegetables with oil. Place vegetables on grill rack coated with cooking spray; grill 4 minutes on each side or until tender and lightly browned. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, fennel fronds, and parsley.

Sprinkle salmon with the remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place salmon on grill rack coated with cooking spray, and grill 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 salmon fillet onto each of 4 plates. Toss pea tendrils with Preserved Lemon Vinaigrette. Place about 1/2 cup pea tendril mixture over salmon. Add 1 1/2 cups grilled vegetables to each serving, and serve immediately.

courtesy: myrecipes.com