Grill the Salmon:

Preheat your grill to medium-high heat (about 400°F).

Soak the cedar plank boards in water for about 20 minutes

Season the salmon with olive oil, salt, and black pepper.

Grill the salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until it reaches your desired doneness.

Heat the capers: While the salmon grills, mix together lemon juice and capers in a small bowl.

Finish it off: Drizzle over the salmon just before serving.

Cook the Baby Broccoli:

Bring water to a boil in a medium pot.

Add the baby broccoli to the boiling water and cook for 4 minutes.

Drain the water from the broccoli.

Squeeze fresh lemon juice over the top and set aside.

Cook the Gnocchi:

Bring water to a boil in a medium pot.

Add gnocchi and cook per instructions on the package.

Drain the water from the gnocchi and set aside until ready to plate.

Serving the Dish

Plate the purple gnocchi first, layering the grilled salmon fillet on top. Arrange the baby broccoli to the side, and drizzle capers over the salmon. Garnish with a little extra lemon zest for a bright finish.