Roasted salmon and broccoli with chile-caper vinaigrette
Savor the delicious combination of roasted salmon and broccoli, perfectly complemented by a zesty chile-caper vinaigrette. This healthy and flavorful dish features tender salmon fillets, fresh broccoli, and a tangy mix of olive oil, vinegar, spicy jalapeno, and capers. Easy to prepare and packed with nutrients, it's an ideal choice for a satisfying and nutritious meal.
- 31 Mar 2024
- Cook time 45 min
- Prep time 10 min
- 4 Servings
- 7 Ingredients
Roasted salmon and broccoli with chile-caper vinaigrette is a delicious and nutritious meal that's perfect for dinner. This recipe combines the rich flavor of roasted salmon with the crunch of roasted broccoli, all topped with a zesty and slightly spicy chile-caper vinaigrette. It's easy to prepare and packed with nutrients, making it a great choice for any day of the week.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash and cut the broccoli into florets.
- Spread the broccoli florets on a baking sheet, drizzle with 1 tablespoon of olive oil and sprinkle with a small pinch of salt.
- Toss to coat thoroughly.
- Place the salmon fillets on a separate baking sheet or alongside the broccoli if there's enough space.
- Drizzle 1 tablespoon of olive oil over the salmon fillets and sprinkle with a pinch of salt.
- Ensure the salmon is evenly coated.
- Place both the broccoli and salmon in the preheated oven.
- Roast for about 15-20 minutes, or until the salmon is cooked through and the broccoli is tender and slightly charred.
- While the salmon and broccoli are roasting, mince the jalapeno pepper (remove seeds for less heat if desired).
- In a small bowl, combine the minced jalapeno, 2 tablespoons of olive oil, 2 tablespoons of vinegar, and 2 tablespoons of capers.
- Mix well to create the vinaigrette.
- Once the salmon and broccoli are cooked and golden, remove them from the oven.
- Plate the salmon and broccoli.
- Drizzle the chile-caper vinaigrette over the salmon and broccoli.
- Serve immediately while hot.
Tips:
- Preheat your oven to 425°F (220°C) before starting.
- Ensure that the salmon fillets are of even thickness to ensure even cooking.
- Cut the broccoli into bite-sized florets to make them easier to roast and eat.
- To make the vinaigrette, finely chop the jalapeno and capers for an even distribution of flavors.
- Toss the broccoli with a bit of olive oil, salt, and pepper before roasting to enhance its flavor.
- Roast the broccoli on a separate baking sheet from the salmon if you prefer them to be crispier.
- Feel free to add other herbs such as dill or parsley to the vinaigrette for extra flavor.
- Monitor the salmon closely while roasting to avoid overcooking; it should be opaque and flake easily with a fork.
Preparing roasted salmon and broccoli with chile-caper vinaigrette is a sure way to impress your guests and enjoy a healthy meal. The combination of savory salmon, fresh broccoli, and a tangy vinaigrette creates a harmonious and delightful dish. Don't forget to experiment with the seasonings and adjust the heat level of the jalapeno to suit your taste. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 580 grams |
| Energy | |
| Calories 570kcal | 23% |
| Protein | |
| Protein 81g | 57% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 3.89g | 10% |
| Sugar 2.32g | 2% |
| Fat | |
| Fat 30g | 37% |
| Saturated 5g | 17% |
| Cholesterol 180mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 400mg | 73% |
| Vitamin B1 0.44mg | 36% |
| Vitamin B2 0.60mg | 46% |
| Vitamin B3 33mg | 204% |
| Vitamin B6 2.73mg | 160% |
| Vitamin B9 120ug | 29% |
| Vitamin B12 16ug | 685% |
| Vitamin C 140mg | 159% |
| Vitamin E 1.98mg | 13% |
| Vitamin K 160ug | 132% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.36mg | 0% |
| Iron, Fe 2.65mg | 24% |
| Magnesium, Mg 140mg | 34% |
| Phosphorus, P 1140mg | 91% |
| Potassium, K 1930mg | 57% |
| Selenium, Se 130ug | 231% |
| Sodium, Na 500mg | 33% |
| Zinc, Zn 2.21mg | 20% |
| Water | |
| Water 450g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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