We’ve all been told to eat more fish and salmon is usually on top of everyone’s list, its versatility and ‘idiot-proof’ factor making it a favorite of weeknight dinner meals. It’s easy to fall into a boring routine of baked salmon with a side of veggies though so I make sure to try a new recipe at least every month. Since my love of pesto is almost as big as my love for the fatty fish, this Roasted Salmon with Mint-Caper Pesto from Martha Stewart made it into this month’s menu quite easily!
Roasted spring onions form a tasty nest for baking the salmon and add a nice textural contrast. For even better flavor you could swap them for baby leeks or fresh ramps in springtime.
Just some coarse salt and freshly ground pepper is all that’s needed to roast this gorgeous fillet.
While the salmon cooks, prepare the minty pesto. This version is a deliciously refreshing take on the traditional basil blend with capers adding a sharp and salty flavor – a great match for the buttery salmon.
It’s sophisticated enough to be presented on a serving platter while retaining a rustic chic air – perfect for impromptu visitors. Serve with the pesto and lemon wedges on the side…
…or let the pesto do a bit of magical seasoning before slicing the salmon. Steamed veggies or simple pasta would make great side dishes if you wanted to add more components.
- 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
- 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.
- 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.
- 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.
- Remove salmon and onions from oven; carefully transfer to a serving platter. Sprinkle with flaky sea salt; serve with lemon wedges and pesto.
