And what could be more simple than roasting salmon on that very same sheet? Quick pickled jalapeños, fresh cilantro, and salty capers transform into a vibrant dressing for couscous. You’ll want to drizzle this sauce onto everything. Cook, relax, and enjoy!

What you’ll need:
1 head broccoli
1 jalapeño
¼ cup rice vinegar
½ oz fresh cilantro
1 Tbsp capers
2 6-oz salmon fillets
¾ cup whole wheat couscous
olive oil
coarse salt
freshly ground black pepper

Equipment:
rimmed baking sheet
small saucepan

Recipe steps:

1. Roast broccoli
   Preheat oven to 400ºF. Cut broccoli through the stem into spears. Toss with 1 tablespoon oil on a rimmed baking sheet and season with salt and pepper. Roast, tossing halfway through, until crisp-tender, 10–12 minutes.

2. Pickle jalapeño
   Meanwhile, finely slice jalapeño. Combine jalapeño, rice vinegar, and a pinch of salt in a small bowl and stir to combine. Set aside to pickle.

3. Prep ingredients
   Pick cilantro leaves and tender stems from sprigs. Reserve a few for garnish and finely chop the rest. Roughly chop capers.

4. Roast salmon
   Rub salmon with 1 teaspoon oil and season with salt and pepper. Remove baking sheet from the oven and move broccoli aside to make room for salmon. Add salmon to the sheet and roast until cooked through and opaque, 10–12 minutes.

5. Make couscous
   Meanwhile, bring 1 cup water in a small saucepan to a boil. Remove from heat, add couscous and a pinch of salt, stir to combine, and cover for 5 minutes. Keep covered until ready to serve, then fluff with a fork.

6. Make dressing and serve
   Add chopped cilantro and capers to pickled jalapeño. Whisk in 3 tablespoons oil and season to taste with salt and pepper. Serve salmon and broccoli alongside couscous and drizzle all with dressing. Enjoy!

Cook more great recipes. Order Martha & Marley Spoon here!