Back from vacation and looking forward to cooking up a storm this summer. We had an amazing time in Isla Mujeres, Mexico and I will be posting a recap sometime soon. Such a special little island – the food was spectacular. I had fresh fish almost every day (ceviche – my favorite!) and was so, so happy. But now it’s back to real life and cooking my own food …
Speaking of which, this is one of my favorite ONE PAN meals – everything goes on one pan for easy cooking and clean-up. Got to love that. The vinaigrette makes the dish; it is bright (rice vinegar), salty (capers), and spicy (jalapeno) and all together delicious.
- 1 bunch broccoli, cut into florets
- 4 tbsp. olive oil, divided
- 4 (6 oz.) salmon fillets
- 1 jalapeno (seeds removed, sliced into rings)
- 2-3 scallions, sliced
- 1 tsp. agave (or honey)
- 2 tbsp. unseasoned rice vinegar
- 2 tbsp. drained capers
- Preheat the oven to 400 degrees. Toss broccoli and 2 tbsp. olive oil on a large rimmed baking sheet; season with S/P. Roast broccoli, tossing occasionally, until crisp-tender, about 12 minutes.
- Rub salmon with 1 tbsp. oil; season with S/P. Push broccoli to edges of the baking sheet and place salmon in the center. Roast until the salmon is opaque and broccoli tender, about 10 minutes.
- Meanwhile, combine the jalapeno, scallion, agave, and vinegar in a bowl and let sit until jalapeno is slightly softened, about 10 minutes. Mix in the capers and the remaining 1 tbsp. olive oil; season with S/P. Serve salmon hot drizzled with the vinaigrette.