Salmon and Peppers With Caper Vinaigrette

roasted-salmon-peppers-caper
Photo by Marcus Nilsson
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 505 calories
    • Fat 18 g
    • Sat Fat 3 g
    • Cholesterol 90 mg
    • Sodium 530 mg
    • Protein 37 g
    • Carbohydrate 47 g
    • Fiber 4 g
  • September 2009

Ingredients

  1. Check 1cup long-grain white rice
  2. Check 2 small red bell peppers, quartered
  3. Check 1 fennel bulb, thinly sliced
  4. Check 2tablespoons olive oil
  5. Check kosher salt and black pepper
  6. Check 1 piece skinless salmon fillet (1 1/4 pounds)
  7. Check 1/4cup fresh flat-leaf parsley, chopped
  8. Check 1tablespoon capers, chopped
  9. Check 1tablespoon red wine vinegar

Directions

  1. Heat oven to 400° F. Cook the rice according to the package directions.
  2. Meanwhile, in a large roasting pan, toss the bell peppers, fennel, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast for 5 minutes.
  3. Season the salmon with ¼ teaspoon salt and 1⁄8 teaspoon pepper. Nestle it among the vegetables.
  4. Roast until the salmon is opaque throughout and the vegetables are just tender, 14 to 16 minutes.
  5. In a small bowl, combine the parsley, capers, vinegar, and remaining tablespoon oil. Drizzle over the salmon and rice and serve with the vegetables.