Roasted Salmon By Seamus Mullen

Ingredients

• ¼ cup EVOO from Spain
• 1 zucchini, cut into chunks
• 1 Summer squash, cut into chunks
• ½ cup mixed cherry tomatoes
• 1 bulb fennel, thinly sliced
• 1 lemon, thinly sliced, seeds removed
• 1 cup green beans, cut into 1” pieces
• Small bunch of ramps or scallion bulbs, plus greens thinly sliced
• 2 cloves garlic, grated
• 2 wild salmon filets, 6oz each
• Salt, pepper and lemon zest
• 1 tsp harissa powder or smoked paprika
• A handful of fresh herbs like basil, tarragon or Summer savory