Roast Salmon and Broccoli with Chile-Caper Vinaigrette

Roast Salmon and Broccoli with Chile-Caper Vinaigrette Healthy Recipe

4 Servings 45 min Cook

Macros/Serving: 736 Calories
Tags:paleo | meat

Ingredients

1 Dash Salt
4 Tbsp Olive Oil
2 Tbsp Rice Wine Vinegar
1 Bunch Broccoli
4 Fillet Atlantic Salmon
1 Pepper Jalapeno Peppers
2 Tbsp, drained Capers

Directions

Cut broccoli into small florets.

Thinly slice jalapeno into small rings, removing seeds if desired.

Preheat oven to 400F.

Toss broccoli and 2 tablespoons oil on a large rimmed baking sheet; season with salt and pepper.

Roast broccoli, tossing occasionally, until crisp-tender, 12-15 minutes.

Rub salmon with 1 tablespoon 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 and broccoli is tender, 10-15 minutes.

Meanwhile, combine jalapeno, vinegar, and a pinch of salt in small bowl and let sit until jalapeno is slightly softened, about 10 minutes.

Mix in capers and remaining 1 tablespoon oil; season with salt and pepper.

Serve salmon and broccoli drizzled with chile-caper vinaigrette.

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