4 Servings 45 min Cook
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
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.
