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Roasted Salmon with Peppers and Caper Vinaigrette

Name: Roasted Salmon with Peppers and Caper Vinaigrette
Prep time: 10 min
Total time: 35 min
Yield: 4
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

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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.