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5 from 1 vote

Baked Salmon with Chile-Caper Vinaigrette

This baked salmon with vegetables and a chile-caper vinaigrette is a quick and easy one-pan meal for a busy weeknight dinner.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4 servings
Calories: 182kcal
Author: Lucy Brewer


  • 2 cups chopped vegetables broccoli florets, cauliflower, halved Brussels sprouts, sliced carrots, onions--anything that is suitable for roasting
  • 5 tablespoons olive oil divided
  • Kosher salt and freshly ground black pepper
  • 4 6-oz. skinless salmon fillets you could also use a different meaty fish
  • 2 jalapeƱos thinly sliced, seeds removed
  • 3 tablespoons unseasoned rice vinegar
  • 1 teaspoon honey
  • 3 tablespoons drained capers


  • Preheat oven to 400. Line baking sheet with parchment paper. Toss vegetables and 2 tablespoons oil on baking sheet and season with salt and pepper. Roast vegetables about 12 minutes.
  • Drizzle salmon with 1 tablespoon oil and season with salt and pepper. Push vegetables to edges of baking pan and add salmon to center of pan. Roast until salmon is opaque and vegetables are tender, 10-15 minutes.
  • While salmon is roasting, combine jalapeƱo slices, vinegar, honey, and a pinch of salt in a small bowl and allow to sit for 10 minutes. Mix in capers and 2 tablespoons oil, season with salt and pepper, and stir until well blended.
  • Plate salmon and vegetables and drizzle with vinaigrette.