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–+ servings
ramp wrapped salmon on a baking sheet.

Ramp Covered Salmon

5 from 1 review
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
Total Time 40 minutes
Servings: 6 servings

Equipment

Ingredients

  • 15 (4 oz) ramps, roots removed
  • 1 lemon, halved
  • 2 pounds salmon
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon dried oregano
  • 3/4 cup (3 oz) breadcrumbs
  • 1/2 teaspoon Diamond Crystal kosher salt, plus more as needed
  • Freshly cracked black pepper
  • Spray cooking oil
  • 1/4 cup pesto of choice, or ramp pesto , divided

Instructions 

  1. Position a rack in the center of the oven and preheat to 375°F standard (don’t use convection, or else you risk losing your ramp tops due to the circulating air from the fan).
  2. Separate the ramp whites from the leaves. Take 4 leaves and add them in with the whites. Finely chop those and the ramp whites up. Set the remaining 11 leaves to the side.
  3. Halve the lemon. Cut one half into wedges for serving and set them aside. Slice the skin and pith off of the other half, then finely chop it up, removing any seeds.
  4. Portion the salmon into 6 fillets, set aside.
  5. Place a medium pan over medium heat and add 3 tablespoons of olive oil. Let this heat up for a minute, then add 1/4 teaspoon of red pepper flakes, 1/4 teaspoon of dried oregano, and the chopped lemon and chopped ramps. Cook, stirring occasionally, for 4-5 minutes, until the ramp whites are fragrant and turning golden.
  6. Add 3/4 cup of breadcrumbs and mix to get them fully coated in the oil. Season with 1/2 teaspoon of kosher salt and toast for 3-4 minutes, or until they are dry and deeply golden. Turn off the heat and set aside.
  7. Lightly spray a baking sheet with spray cooking oil. Season the salmon fillets with salt and pepper then place them skin-side-down on the baking sheet.
  8. Add 2 teaspoons of pesto to the top of each salmon fillet, spreading it out. Scatter a scant 1/4 cup of breadcrumbs onto each piece of salmon, gently pressing them in so the breadcrumbs stick.
  9. Layer the ramp leaves on top of each fillet, they will shrink so do a few double layers if you like. Spray with the lightest coating of spray oil before placing them in the oven.
  10. Roast for 16 minutes, or until the internal temperature is 135°F, then enjoy warm with lemon wedges.
Serving: 1 salmon filletCalories: 420kcalCarbohydrates: 16gProtein: 34gFat: 24g