Roasted Salmon With Mint Caper Pesto Food

ROASTED SALMON WITH MINT-CAPER PESTO

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

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.