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roasted salmon with mint caper pesto

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Salmon

Roasted Salmon with Mint-Caper Pesto

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.

Ingredients:

  • 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

Directions:

  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.

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