Roast Salmon and Broccoli with Chile-Caper Vinaigrette
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
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