Roast Salmon and Broccoli with Chile-Caper Vinaigrette


Back from vacation and looking forward to cooking up a storm this summer. We had an amazing time in Isla Mujeres, Mexico and I will be posting a recap sometime soon. Such a special little island – the food was spectacular. I had fresh fish almost every day (ceviche – my favorite!) and was so, so happy. But now it’s back to real life and cooking my own food …

Speaking of which, this is one of my favorite ONE PAN meals – everything goes on one pan for easy cooking and clean-up. Got to love that. The vinaigrette makes the dish; it is bright (rice vinegar), salty (capers), and spicy (jalapeno) and all together delicious.

salmon with broccoli

Roast Salmon and Broccoli with Chile-Caper Vinaigrette
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
  • 1 bunch broccoli, cut into florets
  • 4 tbsp. olive oil, divided
  • S/P
  • 4 (6 oz.) salmon fillets
  • 1 jalapeno (seeds removed, sliced into rings)
  • 2-3 scallions, sliced
  • 1 tsp. agave (or honey)
  • 2 tbsp. unseasoned rice vinegar
  • 2 tbsp. drained capers
  1. Preheat the oven to 400 degrees. Toss broccoli and 2 tbsp. olive oil on a large rimmed baking sheet; season with S/P. Roast broccoli, tossing occasionally, until crisp-tender, about 12 minutes.
  2. Rub salmon with 1 tbsp. oil; season with S/P. Push broccoli to edges of the baking sheet and place salmon in the center. Roast until the salmon is opaque and broccoli tender, about 10 minutes.
  3. Meanwhile, combine the jalapeno, scallion, agave, and vinegar in a bowl and let sit until jalapeno is slightly softened, about 10 minutes. Mix in the capers and the remaining 1 tbsp. olive oil; season with S/P. Serve salmon hot drizzled with the vinaigrette.




Creamy Shells with Tuna & Spinach

tuna shells

A twist on traditional pasta shells – instead of filling with ricotta and baking with marinara, these star spinach and tuna with a creamy sauce and breadcrumbs. Really delicious and go great with a green salad and whole wheat pita bread to dip in the sauce. Because dipping should be mandatory, of course.

Creamy Shells with Tuna & Spinach
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 6
  • Olive oil
  • 1 small yellow onion, diced small
  • ¼ cup flour
  • 4 cups whole milk
  • S/P
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan
  • ½ tsp. red-pepper flakes
  • 1 (10 oz) pkg. frozen chopped spinach, thawed and excess liquid squeezed out
  • 2 (6 oz) cans tuna, drained/flaked
  • 12 oz. jumbo pasta shells, cooked according to pkg. instructions
  1. Preheat oven to 375 degrees. In a medium pot, heat a splash of olive oil over medium-high heat. Add the onion and cook until softened. Add the flour and cook, stirring constantly, 1 minute. Gradually add the milk, whisking constantly, and cook until slightly thickened and bubbling, about 3 minutes. Season with S/P and let sauce cool slightly.
  2. Mix the breadcrumbs, Parmesan, and red-pepper flakes in a large bowl. Take out ½ of the breadcrumb mixture and set aside. Add the spinach, tuna, and half the white sauce to the breadcrumbs in the large bowl. Season with S/P.
  3. Fill each shell with heaping spoonfuls of the tuna mixture and place in a 4.8 quart baking dish (15x2 inch). Top with the remaining sauce and breadcrumbs. Bake until golden and bubbling, about 20 minutes.
Make sure to prep your ingredients for the sauce before you begin - you have to stir constantly so you need all ingredients ready for you.



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