This baked salmon with vegetables and a chile-caper vinaigrette is a quick and easy one-pan meal for a busy weeknight dinner.
Author: Lucy Brewer
2cupschopped vegetablesbroccoli florets, cauliflower, halved Brussels sprouts, sliced carrots, onions--anything that is suitable for roasting
Kosher salt and freshly ground black pepper
46-oz.skinless salmon filletsyou could also use a different meaty fish
2jalapeñosthinly sliced, seeds removed
3tablespoonsunseasoned rice vinegar
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 jalapeño 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.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.