Roast Salmon and Broccoli with Chili-Caper Vinaigrette
A delicious Salmon recipe with a kick
Ingredients
- 1 bunch broccoli about 1 1/2 lb., cut into florets
- 4 tablespoons olive oil divided
- Kosher salt freshly ground pepper
- 4 skinless salmon fillets
- 1 red Fresno chile or jalapeño thinly sliced into rings, seeds removed if desired
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons drained capers
Instructions
- Preheat oven to 200°C. 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 and 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.
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