Roast Salmon and Broccoli with Chile-Caper Vinaigrette – LeCapre

Name: Roast Salmon and Broccoli with Chile-Caper Vinaigrette – LeCapre
Ingredients: 1 bunch broccoli (about 750 g), cut into florets; 4 tbsp olive oil, divided; Kosher salt, freshly ground pepper; 4 skinless salmon fillets around 180 g each; 1 ed Fresno chile or jalapeño, thinly sliced into rings, seeds removed if desired; 2 tbsp unseasoned rice vinegar; 2 tbsp drained capers

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

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Ingredients

1 bunch broccoli (about 750 g), cut into florets
4 tbsp olive oil, divided
Kosher salt, freshly ground pepper
4 skinless salmon fillets around 180 g each
1 ed Fresno chile or jalapeño, thinly sliced into rings, seeds removed if desired
2 tbsp unseasoned rice vinegar
2 tbsp drained capers