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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:



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.