Ramp-Covered Salmon

This ramp-covered salmon is the epitome of spring on a plate, and it feels fancy without actually being overly complicated.

This easy roasted salmon makes sure you get to use (and taste!) every part of the ramp. First, you toast down the whites of the ramps with lemon, spices and breadcrumbs. This makes a deeply aromatic topping to pile on top of the salmon. Ramp leaves go on top, which frizzle in oil and the fat from the salmon, making them incredibly chip-like and delicious.

When it's ramp season, this is always on our menu.

Prep Time: 15 minutes

Cook Time: 25 minutes

Serves: 6

Equipment

• 1 chef’s knife

• 1 medium sauté pan

• 1 half sheet pan

Ingredients

• 15 (4 oz) ramps, roots removed