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.