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Roast Salmon and Broccoli with Chile-Caper Vinaigrette

Yields4 ServingsPrep Time5 minsCook Time40 minsTotal Time45 mins

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

 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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 410
% Daily Value *
Total Fat 25g39%

Saturated Fat 4g20%
Cholesterol 95mg32%
Sodium 420mg18%
Total Carbohydrate 9g3%

Dietary Fiber 5g20%
Sugars 0g
Protein 39g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.