Roast Salmon and Broccoli with Chile-Caper Vinaigrette

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Rice wine vinegar

  2 tbsp or 30g

• Broccoli

  Raw

  1 bunch or 608g

• Atlantic salmon

  Fish, wild, raw

  4 fillet or 1.58kg

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Capers

  Canned

  2 tbsp, drained or 18g

Directions

1. Cut broccoli into small florets. Thinly slice jalapeno into small rings, removing seeds if desired.
2. 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.
3. 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.
4. 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.
5. Serve salmon and broccoli drizzled with chile-caper vinaigrette.

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