Roasted Salmon and Spring Onions with Mint-Caper Pesto

Name: Roasted Salmon and Spring Onions with Mint-Caper Pesto
Prep time: 30 min
Total time: 1 h 25 min
Yield: 10 servings
Ingredients: 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

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

1 hour 25 mins 30 mins 10

Total Time Prep Servings

Ingredients

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

Directions

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.

Reviews

How would you rate this recipe?

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.
Reply

Roasted Salmon and Spring Onions with Mint-Caper Pesto

Ingredients

Directions

Cook's Notes

Similar Recipes

Reviews

I'm in the mood for:

Roasted Salmon and Spring Onions with Mint-Caper Pesto

The Food Newsletter

Ingredients

Directions

Cook's Notes

Similar Recipes

Reviews

I'm in the mood for: