Roasted Salmon with Mint Caper Pesto
Ingredients
- 1 cup extra-virgin olive oil, divided
- 1 ½ 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
- ¼ cup plus 2 tablespoons capers, drained (and rinsed, if salt-packed)
- Flaky sea salt, such as Jacobsen, for sprinkling
- 2 lemons, cut into wedges
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