Roast Salmon And Broccoli With Chile-Caper Vinaigrette

1. 1

   Preheat oven to 400u00b0F. 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.

2. 2

   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.

3. 3

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

4. 4

   Serve salmon and broccoli drizzled with chile-caper vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.