Name: Roasted Salmon with Mint-Caper Pesto
Prep time: 30 min
Total time: 1 h 25 min
Yield: Serves 10
Ingredients: 1 cup extra-virgin olive oil, divided; 1 1/2 pounds combined shallots and purple scallions, or baby leeks, trimmed and halved lengthwise (if using leeks, wash well after halving); Kosher salt and freshly ground pepper; 1 piece (3 pounds) skinless salmon fillet, preferably wild Alaskan; 2 cups lightly packed fresh mint leaves (from 2 bunches); 2 tablespoons slivered almonds, toasted; 1/4 cup plus 2 tablespoons capers, drained (and rinsed, if salt-packed); Flaky sea salt, such as Jacobsen, for sprinkling; 2 lemons, cut into wedges

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Recipe Summary test

prep:

30 mins

total:

1 hr 25 mins

Servings:

Yield:

Serves 10

Ingredients

1 cup extra-virgin olive oil, divided
1 1/2 pounds combined shallots and purple scallions, or baby leeks, trimmed and halved lengthwise (if using leeks, wash well after halving)
Kosher salt and freshly ground pepper
1 piece (3 pounds) skinless salmon fillet, preferably wild Alaskan
2 cups lightly packed fresh mint leaves (from 2 bunches)
2 tablespoons slivered almonds, toasted
1/4 cup plus 2 tablespoons capers, drained (and rinsed, if salt-packed)
Flaky sea salt, such as Jacobsen, for sprinkling
2 lemons, cut into wedges

Directions

Step 1
Preheat oven to 400°F with racks in upper and lower thirds. Coat 2 rimmed baking sheets with 1 tablespoon oil each. Divide shallots and scallions between sheets and drizzle each with 2 tablespoons oil; season generously with kosher salt and pepper. Roast, rotating pans and switching racks halfway through, until bottoms of alliums are golden brown, 25 to 30 minutes. Remove from oven; reduce temperature to 325°F. Let alliums cool, then consolidate on one sheet.

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Step 2
Place salmon on top of alliums on sheet. Brush with 2 tablespoons oil; season with kosher salt and pepper. Roast on lower rack until partially opaque in center, about 20 minutes.
Step 3
Meanwhile, combine remaining 1/2 cup oil, mint, almonds, capers, 3/4 teaspoon kosher salt, and 1/2 teaspoon pepper in a mini food processor or blender, and purée until smooth.
Step 4
Remove salmon and alliums from oven; carefully transfer to a serving platter. Sprinkle with flaky salt and 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 (1)

68 Ratings

5 star values: 13
4 star values: 11
3 star values: 25
2 star values: 15
1 star values: 4

Martha Stewart Member

08/19/2013

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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Roasted Salmon with Mint-Caper Pesto

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Roasted Salmon with Mint-Caper Pesto

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Ingredients

Directions

Cook's Notes

Reviews (1)

All Reviews for Roasted Salmon with Mint-Caper Pesto