Roasted Salmon with Peppers and Caper Vinaigrette

roasted salmon with peppers and caper vinaigrette Entree
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. MORE+ LESS-

Updated May 14, 2015


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


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  • 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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