Name: Roast Salmon and Broccoli with Chile-Caper Vinaigrette
Cook time: 40 minutes
Total time: 45 minutes
Yield: 4 Servings
Ingredients: 1 bunch broccoli (about 1 1/2 lb.), cut into florets; 4 tablespoons olive oil, divided; Kosher salt, freshly ground pepper; 4 6-oz. 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

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Giving the broccoli a head start lets it get nicely browned, which brings out its sweetness.

Recipe notes