Roasted Salmon with Mint-Caper Pesto

Prep Time:
30 mins
Total Time:
1 hrs 25 mins
10 Serves

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.


  • 1 cup extra-virgin olive oil, divided

  • 1 ½ 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

  • ¼ cup plus 2 tablespoons capers, drained (and rinsed, if salt-packed)

  • Flaky sea salt, such as Jacobsen, for sprinkling

  • 2 lemons, cut into wedges


  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.

  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.

  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.

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

    Roasted salmon with mint-caper pesto
    Gentl and Hyers

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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