Roast Salmon and Broccoli with Chile Caper Vinaigrette
Ingredients
- 1 bunch broccoli (about 1 1/2 pounds), cut into florets
- 4 tablespoons olive oil, divided
- Kosher salt, freshly ground pepper
- 4 6-ounce skinless salmon fillets
- 1 jalapeño, thinly sliced into rings, seeds removed if desired
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons drained capers
Instructions
Roast Salmon and Broccoli with Chile-Caper Vinaigrette serves 4 original recipe by Epicurious.
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