Rating: 3.21 stars
68 Ratings
  • 5 star values: 13
  • 4 star values: 11
  • 3 star values: 25
  • 2 star values: 15
  • 1 star values: 4

When you roast a piece of salmon properly, the result is so tender it verges on buttery. Succulent spring onions, cooked with the fish until they're caramelized, are the perfect accompaniment.

Martha Stewart Living, April 2013

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Read the full recipe after the video.

Recipe Summary test

prep:
30 mins
total:
1 hr 25 mins
Servings:
10
Yield:
Serves 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

  • 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.

  • 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.

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Reviews (1)

68 Ratings
  • 5 star values: 13
  • 4 star values: 11
  • 3 star values: 25
  • 2 star values: 15
  • 1 star values: 4
Rating: 4 stars
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.