Oven Roasted Salmon And Broccoli With Chili Vinaigrette

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  • 1 bunch Broccoli - cut into florets
  • 2 tablespoon Avocado Oil
  • 2 tablespoon Olive Oil
  • Sea Salt - to taste
  • Freshly Ground Pepper - to taste
  • 4 Salmon Fillet - 4-6oz, skinless
  • 1 Jalapeno Pepper - or red chile thinly sliced into rings
  • 2 tablespoon Rice Vinegar - unseasoned
  • 2 tablespoon Capers - drained
  • 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.
We recommend for a complete meal to serve with 1/2 cup steamed white rice or tan quinoa.


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