Inspired by a roasted salmon dinner at the now-closed Upper West Side restaurant Buca, where a blazing brick oven delivered most of the flavor, this weeknight meal helps you achieve two things at once: perfectly cooked wild salmon and an effortless vegetable side dish. The fish maintains its juiciness and plump appeal thanks to a quick dry-brine, mayonnaise and the broiler. When you’re broiling, you need vegetables that will cook quickly. Here, onions, peppers and mushrooms are tossed with capers to go with the salmon. You can use any combination of the vegetables for 1 1/2 pounds total. Whatever you do, don’t skip the capers: They season this lovely meal with their briny salinity. This tastes great with crusty bread or white rice.

Total Time: 30 minutes

News Source : https://www.oregonlive.com/nytcooking/2026/03/774363213.html