Recipes Ingredients Seafood Recipes Salmon Recipes Roasted Salmon with Mint-Caper Pesto 3.2 (68) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 26, 2021 Rate PRINT Share Prep Time: 30 mins Total Time: 1 hr 25 mins Servings: 10 Yield: 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. Cook Mode (Keep screen awake) 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 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. 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. 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. Originally appeared: Martha Stewart Living, April 2013 Rate It PRINT