Salmon w/ Capers

Salmon w/ Capers
Salmon w/ Capers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Olive oil spray

  • 1/2

    - to 3/4-lb salmon fillets, preferably wild salmon

  • Sea salt and freshly ground black pepper

  • 4

    garlic cloves, finely chopped

  • 1

    tsp drained capers

  • 4

    oz roasted red peppers, cut into pieces

  • 1/2

    cup white wine

  • 6 to 8

    small new potatoes

  • 1/2

    head broccoli, cut into florets (about 2 cups)

Directions

Preheat the oven to 450ºF. Spray the inside and lid of a cast-iron Dutch oven with olive oil. Place the salmon in the bottom of the pot, skin side down. Spray the fillets lightly with olive oil, then season with salt and pepper to taste. Sprinkle with the garlic and capers, scatter on the peppers, and add half the wine. Pierce each potato multiple times with a fork and drop into the pot (if they are large, slice them into chunks. Season lightly with salt and pepper. Add the broccoli and arrange to fit snugly inside the pot. Pour in the rest of the wine. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.

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