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  • Dr. Jill Kenney, Naturopathic Medicine, Fairfield, CT

Salmon and Broccoli

  • 2 5 ounce salmon fillets or one larger piece of salmon (1lb)

  • 1 bunch broccoli (about 1 1/2 lb.), cut into florets

  • 3 tablespoons olive oil, divided

  • Kosher salt, freshly ground pepper

  • 1 red Fresno chile or jalapeño, sliced into rings, seeds removed if desired

  • 1 tablespoon unseasoned rice vinegar

  • 1 tablespoon drained capers

  • Preheat oven to 400°. Toss broccoli and 2 Tbsp. oil on a large baking sheet; season with salt and pepper. Roast the broccoli first, until browned and crispy, 10-14 minutes.

  • Remove baking sheet from oven and rub salmon with 1 Tbsp. oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the center. Roast until salmon is opaque throughout, 10–15 minutes.

  • Meanwhile, combine chile, 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 Tbsp. oil; season with salt and pepper. Drizzle over the salmon and enjoy.

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