Roasted Salmon and Spring Onions

Because of when they arrive in the market, spring onions are often paired with other seasonal produce, including asparagus and peas, and as here, with wild salmon, whose season kicks off in April. The spring onions are roasted until golden brown; unlike storage onions and shallots, they don’t soften so much as become tender and chewy, a nice textural contrast to the salmon. A mint-almond-caper pesto is served alongside.


1 cup extra-virgin olive oil

pounds of spring onions, trimmed and halved lengthwise

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

¼ cup plus 2 tablespoons capers, rinsed and drained

Flaky sea salt, such as Maldon, for sprinkling

2 lemons, cut into wedges, for serving

1. Preheat oven to 400°F, with racks in upper and lower thirds. Coat two rimmed baking sheets with 1 tablespoon of 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 sheets from top to bottom halfway through. Remove from oven; reduce temperature to 325°F. Let onions cool, then combine on one sheet.

2. Place salmon on top of the onions. Brush with 2 tablespoons oil and season with coarse salt and pepper. Roast on the lower rack of the oven until partially opaque in the center, about 20 minutes.

3. Meanwhile, combine the remaining ½ cup oil, the mint, almonds, capers, ¾ teaspoon coarse salt, and ½ teaspoon pepper in a mini food processor or blender, and purée the mixture until smooth.

4. Remove salmon and onions from the oven; carefully transfer to a serving platter. Sprinkle with sea salt; serve with lemon wedges and mint-caper pesto.

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