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Recipes
October 2013

Roast Salmon and Broccoli with Chile-Caper Vinaigrette

By Chris MoroccoPhotography by Hirsheimer Hamilton

4.4

(177)

Image may contain Plant Food Pizza Vegetable and Broccoli

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

Recipe information

  • 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

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 400°. 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, 12–15 minutes.

    Step 2

    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, 10–15 minutes.

    Step 3

    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.

    Step 4

    Serve salmon and broccoli drizzled with chile vinaigrette.

Nutrition Per Serving

Calories (kcal) 410 Fat (g) 25 Saturated Fat (g) 4 Cholesterol (mg) 95 Carbohydrates (g) 9 Dietary Fiber (g) 5 Total Sugars (g) 0 Protein (g) 39 Sodium (mg) 420
Explore Bon AppétitSalmonFishSeafoodBroccoliVegetableEasyWeeknight MealsMainDairy-FreeGluten-FreeNut-FreeKetoRoastDinner