Roast Salmon and Broccoli with Chilli-Caper Vinaigrette

Ingredients for Roast Salmon and Broccoli with Chilli-Caper Vinaigrette

• 1 bunch broccoli (about 675g), cut into florets

• 4 tablespoons olive oil, divided

• Kosher salt, freshly ground pepper

• 110g skinless salmon fillets

• 1 jalapeño, thinly sliced into rings, seeds removed if desired

• 2 tablespoons unseasoned rice vinegar

• 2 tablespoons drained capers

How to make Roast Salmon and Broccoli with Chilli-Caper Vinaigrette

Preheat oven to 204°C. Toss broccoli and 2 tablespoons oil on a large rimmed baking sheet; season with salt and pepper. Roast broccoli, tossing occasionally, until crisp-tender, 12–15 minutes.

Rub salmon with 1 tablespoon 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 and broccoli is tender, 10–15 minutes.

Meanwhile, combine jalapeño, vinegar, and a pinch of salt in small bowl and let sit until jalapeño is slightly softened, about 10 minutes. Mix in capers and remaining 1 tablespoon oil; season with salt and pepper.

Serve salmon and broccoli drizzled with chilli-caper vinaigrette.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.