Roast Salmon and Broccoli with Chile-Caper Vinaigrette


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.


Roast Salmon and Broccoli with Chile-Caper Vinaigrette
Recipe Type: Entree
Author: Slightly adapted, Bon Appetit
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 4
  • 1 bunch broccoli, cut into florets
  • 4 tbsp. olive oil, divided
  • S/P
  • 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
  1. 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.
  2. 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.
  3. 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.