Name: Roast Salmon and Broccoli with Chile-Caper Vinaigrette
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 1 bunch broccoli (about 750 g), cut into florets; 4 tbsp olive oil, divided; Kosher salt, freshly ground pepper; 4 skinless salmon fillets around 180 g each; 1 ed Fresno chile or jalapeño, thinly sliced into rings, seeds removed if desired; 2 tbsp unseasoned rice vinegar; 2 tbsp drained capers

CategoryMain DishesDifficultyIntermediate

Giving the broccoli a head start lets it get nicely browned, which brings out its sweetness.

Yields4 Servings

Prep Time5 minsCook Time40 minsTotal Time45 mins

1 bunch broccoli (about 750 g), cut into florets

4 tbsp olive oil, divided

Kosher salt, freshly ground pepper

4 skinless salmon fillets around 180 g each

1 ed Fresno chile or jalapeño, thinly sliced into rings, seeds removed if desired

2 tbsp unseasoned rice vinegar

2 tbsp drained capers

Preheat oven to 400°.

Toss broccoli and 2 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until browned and crisp-tender, 12–15 minutes. Remove baking sheet from oven.

Rub salmon with 1 Tbsp. oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the center. Roast until salmon is opaque throughout, 10–15 minutes.

Meanwhile, combine chile, vinegar, and a pinch of salt in small bowl and let sit until chiles are slightly softened, about 10 minutes. Mix in capers and remaining 1 Tbsp. oil; season with salt and pepper.

Serve salmon and broccoli drizzled with chile vinaigrette.

45 Minutes

Ingredients