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Author Notes: I look forward to ramp season every year. When roasted the leaves get slightly crispy while the bulbs become tender. They pair perfectly with meaty mushrooms and delicate roasted salmon, especially ivory king salmon. If you see it in the store, don't hesitate, just try it. —Laura Dembowski
- 1 pound wild Alaskan King salmon, ivory preferred
- 1 pound ramps, washed well
- 12 baby portobello mushrooms, cleaned
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 3 tablespoons olive oil, divided
- Preheat oven to 400 degrees F. Oil a non stick baking sheet with 1 tablespoon olive oil and place the salmon skin side down on it. Roast for 15 minutes.
- Season the ramps and mushrooms with salt and pepper and remaining oil. After the salmon has roasted 15 minutes, add the vegetables to the baking sheet.
- Roast for an additional 15 minutes, until salmon is cooked through, ramps are slightly crispy, and mushrooms are tender. Serve immediately.
- This recipe was entered in the contest for Your Best Recipe with Salmon