Broiled Salmon with Lemon-Caper Vinaigrette

4 4-ounce salmon fillets 2 teaspoons extra virgin olive oil Black pepper, to taste 1 tablespoon extra virgin olive oil 2 tablespoons lemon juice Zest of one lemon 1 tablespoon cider vinegar 1 teaspoon Dijon mustard 2 tablespoons capers, drained and rinsed 2 tablespoons fresh parsley 1 tablespoon fresh dill 2 green onions, sliced thin, … Continue Reading →