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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
1

Preheat oven to 400°.

2

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.

3

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.

4

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.

5

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.

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