Salmon and broccoli, all in one pan and spruced up with a spicy and salty vinaigrette? It's like you were reading my mind, Bon Appetit.
Tonight's dinner is also a great example of the way I usually eat. Yeah, some nights (aka the entire week before an exam) are "microwave some Trader Joe's frozen entree" nights, and when I have time I undertake more ambitious meals, but usually I need some source of protein and vegetables and if they are prepared together, all the better.
These jalapenos I ordered in addition to my CSA are definitely on the spicier side, so I seeded them, but the result was plenty (and delightfully) spicy. Hot, tangy, and salty are pretty much the notes in the vinaigrette here, and they work nicely to make the salmon and broccoli pretty exciting for a quick weeknight meal.
Roasted salmon and broccoli with chile-caper vinaigrette
Adapted from Bon Appetit
1 bunch broccoli, cut into florets, longer stems cut into pieces
4 tablespoons olive oil, divided
Freshly ground black pepper
4 6-ounce salmon fillets
1 jalapeno chile, sliced thin, seeds removed if desired
2 tablespoons rice vinegar
2 tablespoons capers, drained
Preheat the oven to 400 degrees F. On a rimmed baking sheet, toss the broccoli with 1 tablespoon of olive oil and salt and pepper. Roast at 400 degrees for 12 minutes or until crisp-tender.
In the meantime, rub the salmon with another tablespoon of olive oil and season with salt and pepper. After, 12 minutes, remove the baking sheet from the oven, and push the broccoli to the sides. Add the salmon, and return to the oven for another 10 minutes or until the salmon is cooked to your liking.
As the salmon cooks, place the peppers in a small bowl with the vinegar. Allow to sit for about 10 minutes. Then toss in the capers and the last 2 tablespoons of oil, and whisk together. Set aside until salmon is done, then drizzle the vinaigrette with the capers and peppers over the finished salmon and broccoli. Serve immediately.