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Roasted Salmon and Spring Onions with Mint-Caper Pesto

Recipe photo courtesy of Jonathan Lovekin

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.

Source: Martha Stewart Living, April 2013
Total Time Prep Servings

Ingredients

Directions

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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68
  • pgrisier
    19 AUG, 2013
    Easy and delicious. The caramelized onions are a delightful compliment to the salmon flavor. The mint pesto is also yummy. I used pine nuts in place of almonds. The recipe calls for too much oil, in my humble opinion, but you can increase the amount of nuts and reduce the refined oil. The nuts provide some oil on their own.
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