Roast Salmon and Broccoli with Chile-Caper Vinaigrette

Ingredients

• Broccoli

  Raw

  1 bunch or 608g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Rice wine vinegar

  2 tbsp or 30g

• Atlantic salmon

  Fish, farmed, raw

  20 oz or 567g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Capers

  Canned

  2 tbsp, drained or 18g

Directions

1. Preheat oven to 400°F.
2. Cut broccoli into small florets. Thinly slice jalapeno into rings, removing seeds if desired.
3. Toss broccoli with half of the olive oil on a large rimmed baking sheet, and season with salt and pepper. Roast, tossing occasionally, until crisp-tender, about 12-15 minutes.
4. Rub salmon with the remaining olive oil, and season with salt and pepper. Push broccoli to the edges of the baking sheet and place salmon in the center. Roast until salmon is opaque throughout and broccoli is tender, about 10-15 minutes.
5. Meanwhile, combine jalapeno, vinegar, and a pinch of salt in a small bowl and let sit until jalapeno is slightly softened, about 10 minutes. Mix in capers and remaining oil, and season with salt and pepper.
6. Serve salmon and broccoli drizzled with chile-caper vinaigrette.

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