Baked Salmon and Peppers with Caper Vinaigrette
This recipe is easy, but delicious. Add in a variety of bell pepper varieties - green, orange, yellow, purple and red - to add color to this popular dish.
2 red bell peppers, cut into ½” to 1” wide slices
1 green bell pepper, cut into ½” to 1” wide slices
3 tablespoons olive oil
4 skinless salmon filets – about ¼ pound each
1½ tablespoon capers
¼ cup fresh flat-leaf parsley, washed, trimmed and chopped
1 tablespoon red wine vinegar
Salt and pepper, to taste
Preheat oven to 375 F.
In a large baking dish, toss the sliced red bell peppers, 2 tablespoon olive oil, and the salt and pepper. Roast for 8 minutes.
While the peppers are roasting, season the salmon with the salt and pepper. Place the salmon filet between the roasted peppers. Place back in the oven and bake until the salmon is opaque throughout and the vegetables are just tender, about another 14-16 minutes.
In a small bowl, combine the capers, parsley, red wine vinegar, and the remaining tablespoon of oil.
When the salmon and peppers are done, place on individual plates. Drizzle the caper sauce over top.