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
Preparation
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.
