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Green Garlic Salmon
with zucchini ribbon & mixed green salad

Active: 25 min Total: 35 min
Green garlic (sometimes known as spring or new garlic) is a less mature, milder tasting garlic. It's got a budding garlic bulb at the end and has green shoots. If it's easily found, it's definitely worth using to add flavor to this spring salmon dish!
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Ingredients

Metric
Servings:
4
Green Garlic Salmon:
  • Green garlic (sub 1 clove garlic for each green garlic stalk) - 2 stalks
  • Salmon fillets (4 to 6 oz) - 4
  • White wine vinaigrette - ~3 Tbsp ((ingredients listed separately))
  • Lemon - 1/2 , wedges
Zucchini Ribbon & Roasted Asparagus Salad:
  • Asparagus - 1/2 lb , stemmed and chopped
  • Olive oil - 1 Tbsp
  • Zucchini - 2 , peeled into ribbons
  • White wine vinaigrette - ~4 Tbsp ((ingredients listed separately))
  • Mixed greens - 4 oz
White Wine Vinaigrette:
  • White wine vinegar (sub red wine vinegar) - 2 1/2 Tbsp
  • Honey - 2 tsp
  • Dijon mustard - 1 tsp
  • Cooking oil - 4 Tbsp

Nutrition Facts

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Prep

  1. Green garlic or garlic - If using green / spring / new garlic, slice off green parts and the root end. Slice in half lengthwise and then saute in some oil with a bit of salt until softened, ~3 minutes. Chop. If using garlic, just crush or mince. (Can be done up to 4 days ahead)
  2. Asparagus - Prep as directed. (Can be done up to 4 days ahead)
  3. Make vinaigrette - Whisk together vinegar, honey, Dijon, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
  4. Marinate salmon - Rinse and dry salmon. Mix green garlic or garlic with half the vinaigrette in a baking pan and coat salmon in the marinade. Sprinkle with some salt and pepper. (Can be done up to 1 day ahead).

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Make

  1. Heat oven to 400F / 203C. Situate racks so that both pans of salmon and asparagus can fit.
  2. Bake salmon for 12 to 16 minutes until mostly opaque (if you like your salmon slightly rare, it should still be translucent in the middle).
  3. Spread asparagus out onto a sheet pan and toss with olive oil. Roast for 4 to 12 minutes, depending on thickness of spears.
  4. While salmon and asparagus are cooking, peel zucchini ribbons. Place into a colander and lightly salt.
  5. When salmon is done, toss remainder of vinaigrette with zucchini, roasted asparagus, and greens. Enjoy salmon with lemon wedges and salad on the side!
  6. If you want to get a head start on your slow cooker soup for tomorrow, you can.

Nutrition Facts

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