The ultimate meal planner

Discover more great recipes and get custom weekly menus and grocery lists

Join Now Free

Sheet Pan Salmon and Broccoli with Chile-Caper Vinaigrette

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 40 min
  • $$$
Gatheredtable
adapted fromBon Appetit

Ingredients

  • parchment paper
  • 1 bunch broccoli, cut into florets
  • 1 red jalapeno, thinly sliced into rings, seeds removed if desired
  • 4 tablespoons extra virgin olive oil, divided
  • sea salt and freshly ground black pepper, to taste
  • 1 pound salmon fillets
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons capers

Directions

Prep: 1. Preheat oven to 400 and line a rimmed baking sheet with parchment paper. 2. Cut broccoli into florets and slice jalapeno. Make: 1. Toss broccoli and 2 tablespoons oil, salt and pepper on prepared baking sheet. Roast for 12-€“15 minutes. 2. Meanwhile, rub salmon with 1 tablespoon oil, salt and pepper. Remove baking sheet from oven, push broccoli to edges of baking sheet and place salmon in the center. Roast until salmon is done through, about 10-€“15 minutes. 3. Meanwhile, combine jalapeno, vinegar, and a pinch of salt and let chiles marinate and soften, about 10 minutes. Mix in capers and remaining 1 tablespoon oil; season with salt and pepper. Serve salmon and broccoli drizzled with chile vinaigrette.

Goes great with these recipes

Cilantro Lime Rice
Basmati Rice
Jasmine Rice
No Knead Artisan Bread
Cilantro Cauli-Rice
Sourdough Bread
Garlic Rice
Victoria's Quick Garlic Bread
Herbed Basmati Rice
Cauliflower Rice
Garlic Bread
Couscous
Brown Rice
Basic White Rice

The ultimate meal planner

Discover more great recipes and get custom weekly menus and grocery lists

Join Now Free