Preheat oven to 400 degrees.

To make the broccoli, toss broccoli with 2 tablespoons avocado oil on a large rimmed baking sheet and season with salt and pepper. Roast, stirring occasionally, until crispy and tender, 12-15 minutes.

To make the salmon, brush salmon with 1 tablespoon olive oil and rub with salt and pepper. Place onto a parchment covered baking sheet. Roast until salmon, is flaky and tender, about 10–15 minutes.

To make the vinaigrette, combine sliced chile (you can remove the seeds if you want to reduce the heat), 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 tablespoon of olive oil. Season with salt and pepper to taste.

Serve salmon and broccoli drizzled with chile vinaigrette.