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Roasted Salmon with Peppers and Caper Vinaigrette

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Roasted Salmon with Peppers and Caper Vinaigrette
  • Prep Time 10 min
  • Total Time 35 min
  • Servings 4
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A light and tasty meal that is easy to prepare. Lots of bold flavors add to the richness of salmon. It's a great way to use salmon when it's on sale at the grocery story.

Ingredients

1
cup long-grain white rice
1
large red bell pepper, cut into strips
1
fennel bulb, thinly sliced
2
tablespoons olive oil
1
skinless salmon filet (about 1 1/4 pounds)
1/4
cup fresh flat-leaf parsley, chopped
1
tablespoon capers
1
tablespoon red wine vinegar
Salt and pepper

Directions

  • 1 Cook rice according to directions on package.
  • 2 Meanwhile, preheat oven to 400° F. In large roasting pan or casserole dish, toss red pepper, fennel, 1 tablespoon of the olive oil, salt and pepper. Roast for 5 minutes.
  • 3 Season salmon with salt and pepper. Add it to the vegetables. Roast until the salmon is cooked throughout and vegetables are tender, about 15 minutes.
  • 4 In separate small bowl, combine parsley, capers, vinegar and remaining olive oil. Drizzle over salmon and rice and serve.
Nutrition Information 
No nutrition information available for this recipe
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