Tuesday, October 28, 2014

Roast Salmon and Broccoli with Chile-Caper Vinaigrette

Bon Appétit  | October 2013

]]> Roast Salmon and Broccoli with Chile-Caper Vinaigrette recipe

photo by Hirsheimer & Hamilton

yield
Makes 4 servings

active time
40 minutes

total time
45 minutes

Giving the broccoli a head start on the salmon in this one-pan dish lets it get nicely browned, coaxing out its natural sweetness.

Preparation

Preheat oven to 400°F. 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 jalapeño, vinegar, and a pinch of salt in small bowl and let sit until jalapeño 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.

Per serving: 410 calories, 25 g fat, 5 g fiber

Nutritional analysis provided by Bon Appétit

my notes



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