Roasted Salmon and Spring Onions with Mint-Caper Pesto
When you roast a piece of salmon, the result is lustrous and so tender it verges on buttery. Succulent spring onions, cooked with the fish until they're caramelized, are a textural counterpoint. The beauty of this dish is that you can put it in the oven while the ham is resting, then serve them together in all their glory.
- 1 cup extra-virgin olive oil, divided
- 1 1/2 pounds spring onions or baby leeks, trimmed and halved lengthwise (if using leeks, wash thoroughly after halving)
- Coarse salt and freshly ground pepper
- 1 piece (3 pounds) skinless salmon fillet, preferably wild Pacific
- 2 cups lightly packed fresh mint leaves
- 2 tablespoons slivered blanched almonds, toasted
- 1/4 cup plus 2 tablespoons capers, rinsed and drained
- Flaky sea salt, such as Maldon, for sprinkling
- 2 lemons, cut into wedges
Preheat oven to 400 degrees with racks in upper and lower thirds. Coat 2 rimmed baking sheets with 1 tablespoon oil each. Divide onions between baking sheets and drizzle each with 2 tablespoons oil; season generously with coarse salt and pepper. Roast until bottoms of onions are golden brown, 25 to 30 minutes, rotating pans and switching racks halfway through. Remove from oven; reduce temperature to 325 degrees. Let onions cool, then consolidate them on 1 baking sheet.
Place salmon on top of onions. Brush with 2 tablespoons oil and season with coarse salt and pepper. Roast on lower rack of oven until partially opaque in center, about 20 minutes.
Meanwhile, combine remaining 1/2 cup oil, mint, almonds, capers, 3/4 teaspoon coarse salt, and 1/2 teaspoon pepper in a mini food processor or blender, and puree mixture until smooth.
Remove salmon and onions from oven; carefully transfer to a serving platter. Sprinkle with flaky sea salt; serve with lemon wedges and pesto.