Roast Salmon and Broccoli with Chile-Caper Vinaigrette
Ingredients
- 1 bunch broccoli cut into florets, about 750g.
- 4 tablespoons olive oil divided
- Sea salt flakes freshly ground pepper
- 4 200 g skinless salmon fillets approx
- 1 red chilli thinly sliced into rings, seeds removed if desired
- 2 tablespoons rice vinegar
- 2 tablespoons drained capers
Instructions
- Preheat oven to 180c. Toss broccoli and 2 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until browned and crisp-tender, around 12–15 minutes.
- Remove baking sheet from oven and rub salmon with 1 Tbsp. oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the centre. Roast until salmon is opaque throughout, 10–15 minutes.
- Meanwhile, combine chilli, vinegar, and a pinch of salt in small bowl and let sit until chiles are slightly softened, about 10 minutes. Mix in capers and remaining 1 Tbsp. oil; season with salt and pepper.
- Serve salmon and broccoli drizzled with chilli vinaigrette.