The Recipe

Roasted Salmon and Spring Onions with Mint-Caper Pesto

Name: Roasted Salmon and Spring Onions with Mint-Caper Pesto
Prep time: 30 min
Total time: 1 h 25 min
Yield: servings:10
Ingredients: 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

COOK TIME : a few secondsPREP TIME : 30 minutes

From Martha Stewart

Roasted Salmon and Spring Onions with Mint-Caper Pesto

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Ingredients

DESCRIPTION

When you roast a piece of salmon, the result is lustrous and so tender it verges on buttery. Succulent spring onions, cooked with the fish until they're caramelized, are a textural counterpoint. The beauty of this dish is that you can put it in the oven w

INGREDIENTS

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

DIRECTIONS

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NUTRITION