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.

  • Prep:
  • Total Time:
  • Servings: 10
Roasted Salmon and Spring Onions with Mint-Caper Pesto

Photography: Jonathan Lovekin

Source: Martha Stewart Living, April 2013


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Remove salmon and onions from oven; carefully transfer to a serving platter. Sprinkle with flaky sea salt; serve with lemon wedges and pesto.

Cook's Notes

Take the salmon out of the oven when it's partially opaque in the center. The residual heat will continue to cook the fish.


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