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Salmon and Peppers With Caper Vinaigrette

Roasted Salmon and Peppers With Caper Vinaigrette
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By September, 2009

Nutritional Information

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

Quick Tip

Roasted Salmon and Peppers With Caper Vinaigrette
This is a great dish to serve at room temperature on a party buffet. Omit the rice. The fish and vegetables and the dressing can be prepared and refrigerated separately for up to 1 day. Add dressing just before serving.

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