Best 2 Roasted Salmon With Mint Caper Pesto Recipes

Indulge in the culinary delight of roasted salmon, expertly paired with a vibrant mint caper pesto, for a symphony of flavors that will tantalize your taste buds. This delectable dish is a perfect balance of crispy skin, succulent flesh, and aromatic herbs, complemented by a zesty and refreshing pesto. Accompanying this main course are three equally enticing recipes: a vibrant fennel salad with orange segments and pistachios, a creamy and flavorful avocado sauce, and a simple yet delicious roasted broccoli. These culinary creations are not only visually appealing but also packed with an explosion of flavors and textures, making them perfect for a special occasion or an indulgent weeknight dinner.

Let's cook with our recipes!

ROASTED SALMON WITH MINT-CAPER PESTO

Roasted Salmon with Mint-Caper Pesto image

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.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 1h25m

Yield Serves 10

Number Of Ingredients 9

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

Steps:

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.

ROASTED WILD SALMON WITH CARAMELIZED FENNEL AND FENNEL-FROND PESTO

Roasted Wild Salmon with Caramelized Fennel and Fennel-Frond Pesto image

As this this easy and elegant recipe for roasted wild salmon demonstrates, fennel with seafood is a match made in food-pairing heaven. Salmon fillets are topped with pesto-yogurt sauce and lemony breadcrumbs and roasted alongside sliced fennel that caramelizes in the oven. For a fresh finish, more of the bright and creamy pesto-made with fennel fronds and pistachios-is set on the table for guests to help themselves.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 1h20m

Number Of Ingredients 14

Ingredients

1 small clove garlic
1/2 cup shelled pistachios
4 heads fennel, 2 cups fronds separated, bulbs cut into 1-inch wedges
2 teaspoons grated lemon zest
Kosher salt
1/4 cup extra-virgin olive oil
1/4 cup vegetable oil
1/2 teaspoon ground fennel seed
2 lemons
3/4 cup panko breadcrumbs
5 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
8 skinless 1-inch-thick wild-salmon fillets (about 6 ounces each)
3 tablespoons Greek yogurt

Steps:

Pesto: Turn on a food processor and drop garlic through tube; process until finely chopped. Add pistachios and pulse until coarsely ground. Add fennel fronds, lemon zest, fennel seed, and 1/4 teaspoon salt; pulse to combine. With machine running, gradually add both oils until combined. (Pesto can be refrigerated in an airtight container up to 1 week.)
Salmon: Preheat oven to 425°F with racks in upper and lower thirds. Using a rasp, zest 1 lemon (you should have 2 teaspoons), then cut into 1/8-inch-thick wheels. Cut second lemon into wedges. Toss panko with 2 tablespoons oil, season with salt and pepper, and spread on a baking sheet. Bake until golden brown, 4 to 5 minutes. Transfer to a bowl; stir in lemon zest.
Toss fennel wedges with remaining 3 tablespoons oil; season with salt and pepper. Spread evenly onto two rimmed baking sheets and roast, rotating sheets once, until golden brown in spots, 30 to 35 minutes. Flip fennel, add lemon wheels, drizzle with oil, and roast 5 minutes more.
Meanwhile, season fish with salt and pepper. Mix together yogurt and 3 tablespoons pesto; spread a thin layer of mixture over fish. Sprinkle panko mixture over top, patting gently to adhere.
Remove fennel from oven; push fennel and lemons aside to create room, then add fish. Roast until fish is almost completely opaque in center, about 8 minutes. Serve fish with fennel and roasted lemon wheels, more pesto, and lemon wedges.

Tips:

Choose the freshest salmon you can find. Look for fish that is bright pink or orange in color, with firm, moist flesh.
Roast the salmon at a high temperature. This will help to create a crispy skin and a tender, flaky interior.
Use a flavorful marinade or rub. This will help to infuse the salmon with flavor.
Add vegetables to the roasting pan. This is a great way to add extra flavor and nutrition to your meal.
Serve the salmon with a simple sauce or dressing. This will help to enhance the flavor of the fish.

Conclusion:

Roasted salmon is a delicious, healthy, and easy-to-make meal. By following these tips, you can create a perfectly cooked salmon dish that your family and friends will love. So next time you're looking for a quick and easy weeknight meal, give roasted salmon a try!