Roasted Salmon and Broccoli with Chile Caper Vinaigrette

A great roasted salmon courtesy of Bon Appetit.  Serves 4

PHOTOGRAPH BY Hirsheimer & Hamilton

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

• 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.
• 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.
• 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.
• Serve salmon and broccoli drizzled with chile vinaigrette.
  
  
  

NUTRITIONAL INFORMATION

• 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