1 bunch Broccoli, about 1 ½ lb. Cut into Florets
4 T. EVOO, divided
Salt & Pepper
4 6oz. Salmon Fillets
1 Red Fresno Chili or Jalapeno, thinly sliced into rings, seeds removed
2 T. Unseasoned Rice Vinegar
2 T. Capers

Preheat oven to 400. Toss broccoli and 2 T oil on large rimmed baking sheet; season with salt and pepper. Roast, turning occasionally, until browned and crisp tender, 12-15 minutes. Remove baking sheet from oven. Rub salmon with 1 T. oil, season. Push broccoli to edges and add salmon to center of pan. Roast until salmon is opaque throughout, about 10-15 minutes. Meanwhile, combine chile, vinegar and a pinch of salt in a small bowl and sit until chiles are slightly softened, about 10 minutes. Mix in capers and remaining oil; season with salt and pepper. Serve salmon and broccoli drizzled with the chile vinaigrette.