Salmon and Peppers With Caper Vinaigrette

Marcus Nilsson

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Serves 4| Hands-On Time: 10m | Total Time: 25m

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

Heat oven to 400° F. Cook the rice according to the package directions.
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.
Season the salmon with ¼ teaspoon salt and 1⁄8 teaspoon pepper. Nestle it among the vegetables.
Roast until the salmon is opaque throughout and the vegetables are just tender, 14 to 16 minutes.
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 Sara Quessenberry, September 2009

See Nutritional Information for this recipe »

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.

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Quick Tip

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.