Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

505 calories; fat 18g; saturated fat 3g; cholesterol 90mg; sodium 530mg; protein 37g; carbohydrates 47g; fiber 4g.