Salmon and Peppers With Caper Vinaigrette

Roasted Salmon and Peppers With Caper Vinaigrette
Marcus Nilsson
Serves 4
preparation
10
minutes
cooking
25
minutes

Ingredients

1
cup
long-grain white rice
2
small red bell peppers, quartered
1
fennel bulb, thinly sliced
2
tablespoons
olive oil
kosher salt and black pepper
1
piece skinless salmon fillet (1 1/4 pounds)
1/4
cup
fresh flat-leaf parsley, chopped
1
tablespoon
capers, chopped
1
tablespoon
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.
Sara Quessenberry
September 2009

Nutritional Information

  • Per Serving
  • Calories 505
  • Fat 18 g
  • Sat Fat 3 g
  • Cholesterol 90 mg
  • Sodium 530 mg
  • Protein 37 g
  • Carbohydrate 47 g
  • Fiber 4 g
What does this mean? See Nutrition 101.