Marcus Nilsson
Hands-On Time
10 Mins
Total Time
25 Mins
Serves 4

How to Make It

Step 1

Heat oven to 400° F. Cook the rice according to the package directions.

Step 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.

Step 3

Season the salmon with ¼ teaspoon salt and 1⁄8 teaspoon pepper. Nestle it among the vegetables.

Step 4

Roast until the salmon is opaque throughout and the vegetables are just tender, 14 to 16 minutes.

Step 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.

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