Martha Stewart Roasted Salmon with Mint-Caper Pesto

Martha Stewart Roasted Salmon with Mint-Caper Pesto makes an easy spring dinner for ten. She roasts a whole fillet over caramelized shallots and purple scallions, then finishes it with a bright pesto of fresh mint, almonds, and briny capers.

Lemon wedges and flaky sea salt finish the platter, so all ten servings come from one pan for a spring dinner party spread. Take the salmon out while the center is still pink, because the leftover heat keeps every bite tender.

Martha Stewart Roasted Salmon with Mint-Caper Pesto

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

30

minutes

Cooking time

55

minutes

Calories

450

kcal

Buttery salmon roasted until just flaky, resting on a bed of golden shallots and scallions, drizzled with a vivid green mint and caper pesto.

Ingredients

• 1 cup extra-virgin olive oil, divided
  

• 1 1/2 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
  

• 1/4 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

• Roast the alliums: 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.
• Add the salmon: 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.
• Make the pesto: 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.
• Plate and serve: Remove salmon and alliums from oven; carefully transfer to a serving platter. Sprinkle with flaky salt and serve with lemon wedges and pesto.

Tools for this recipe

• Nordic Ware half sheet pan, ThermoPro instant-read thermometer, Cuisinart 14-cup food processor, Maldon sea salt flakes, 2 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

What cut of salmon works best for this recipe?

Wild Alaskan salmon is what Martha calls for, and it holds up better than farmed because the flesh is firmer and less fatty. A center-cut piece gives you even thickness so the whole fillet cooks at the same rate. Ask your fishmonger for a 3-pound piece cut from the thickest part of the fish.

Can I make the mint-caper pesto ahead of time?

You can make the pesto up to 2 days ahead and store it in the fridge in a sealed jar with a thin layer of olive oil on top to keep the mint from browning. Give it a stir before serving. The color may darken slightly, but the flavor stays bright.

What can I use instead of shallots and purple scallions?

Regular scallions or spring onions work just as well, and sweet Vidalia onion wedges or thinly sliced leeks are a solid swap too. Martha already suggests baby leeks in the ingredient list. Whatever you choose, halve or quarter them so they caramelize evenly in the oven.

How do I know when the salmon is done?

Pull the fillet out when the thickest part is still slightly translucent in the center, around 120 to 125°F on an instant-read thermometer. The leftover heat from the pan brings it up another 5 degrees while you plate. Overcooked salmon turns dry and chalky, so erring on the early side is the safer bet.

How should I store leftover salmon?

Store leftover salmon and alliums in an airtight container in the fridge for up to 3 days. Keep the pesto in a separate jar so the fish does not pick up too much caper flavor overnight. Cold leftover salmon is great flaked over a green salad or stuffed into a pita with some of the pesto and fresh greens.