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Roasted Salmon with Peppers and Caper Vinaigrette

Roasted Salmon with Peppers and Caper Vinaigrette
  • Prep 10 min
  • Total 35 min
  • Servings 4
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.
By TBSP Geoff
Updated May 14, 2015

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

Steps

  • 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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