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 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Servings: 4servings
Calories: 182kcal
Author: Lucy Brewer
Ingredients
2cupschopped vegetablesbroccoli florets, cauliflower, halved Brussels sprouts, sliced carrots, onions--anything that is suitable for roasting
5tablespoonsolive oildivided
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
1teaspoonhoney
3tablespoonsdrained capers
Instructions
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.