Roast Salmon And Broccoli With Chile Caper Vinaigrette Recipes

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ROAST SALMON AND BROCCOLI WITH CHILE-CAPER VINAIGRETTE



Roast Salmon and Broccoli with Chile-Caper Vinaigrette image

Giving the broccoli a head start on the salmon in this one-pan dish lets it get nicely browned, coaxing out its natural sweetness.

Provided by Chris Morocco

Categories     Fish     Roast     Quick & Easy     High Fiber     Dinner     Salmon     Broccoli     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 7

1 bunch broccoli (about 1 1/2 pounds), cut into florets
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
4 6-ounce skinless salmon fillets
1 jalapeño, thinly sliced into rings, seeds removed if desired
2 tablespoons unseasoned rice vinegar
2 tablespoons drained capers

Steps:

  • Preheat oven to 400°F. Toss broccoli and 2 tablespoons oil on a large rimmed baking sheet; season with salt and pepper. Roast broccoli, tossing occasionally, until crisp-tender, 12-15 minutes.
  • Rub salmon with 1 tablespoon 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 and broccoli is tender, 10-15 minutes.
  • Meanwhile, combine jalapeño, vinegar, and a pinch of salt in small bowl and let sit until jalapeño is slightly softened, about 10 minutes. Mix in capers and remaining 1 tablespoon oil; season with salt and pepper.
  • Serve salmon and broccoli drizzled with chile-caper vinaigrette.

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  • 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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