Heat oven to 400. Cook rice according to the package directions.
Meanwhile, in a large roasting pan, toss the bell peppers, fennel, 1
TBLS. oil, 1/2 tsp. salt and 1/4 tsp. pepper. Roast for 5 minutes.
Season salmon with 1/4 tsp. salt and 1/8 tsp. pepper and nestle it among
the vegetables. Roast until the salmon is opaque throughout and the
vegetables are just tender, 14 to 16 minutes.
In a small bowl, combine parsley, capers, vinegar and remaining TBLS. of
oil.
Drizzle over salmon and rice.
Serving
Suggestions
Tip - Omit rice and can be a great party dish.
Originally Submitted
2/1/2011
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