Ingredients

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

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat oven to 40
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Step 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, 1215 minutes.
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  • Length: 1215 minutes

Step 3

  • 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, 1015 minutes.Meanwhile, combine chile, vinegar, and a pinch of salt in small bowl and let sit until chiles are slightly softened, about 10 minutes.
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  • Length: 1025 minutes

Step 4

  • Mix in capers and remaining 1 Tbsp. oil; season with salt and pepper.
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Step 5

  • Serve salmon and broccoli drizzled with chile vinaigrette.
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