Salmon with Capers

• Olive oil spray
• 1/2 to 3/4 pound salmon fillets, preferably wild salmon
• Sea salt and freshly ground black pepper
• 4 garlic cloves, finely chopped
• 1 teaspoon drained capers
• 4 ounces Italian 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)

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Place the salmon in the bottom of the pot, skin side down.
4. Spray the fillets lightly with olive oil, then season with salt and pepper to taste.
5. Sprinkle with the garlic and capers, scatter on the peppers, and add half the wine.
6. Pierce each potato multiple times with a fork and drop into the pot (if they are large, slice them into chunks).
7. Season lightly with salt and pepper.
8. Add the broccoli and arrange to fit snugly inside the pot.
9. Pour in the rest of the wine.
10. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
11. Serve immediately.
12. Calories: 414
13. Protein: 29g
14. Carbohydrates: 43g
15. Fat: 10g
16. Cholesterol: 70mg
17. Sodium: 246mg
18. Fiber: 4g

olive oil spray, salmon, salt, garlic, capers, italian roasted red peppers, white wine, potatoes, broccoli

Taken from www.epicurious.com/recipes/food/views/salmon-with-capers-378781 (may not work)