2 small red bell peppers, quartered
1 fennel bulb, thinly sliced
2 tablespoons olive oil
Kosher salt and black pepper
1.5 pounds of skinless salmon
1/4 flat-leaf parsley, chopped
1 tablespoon capers, chopped
1 tablespoon red wine vinegar
1 bag arugula
Preheat oven to 400.
In a large roasting pan, toss the bell peppers, fennel, 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast for 5 minutes. Season salmon with salt and pepper and nestle it among the vegetables. Roast until the salmon is opaque throughout, about 15 minutes.
In a small bowl combine the parsley, capers, vinegar and remaining oil. Mix. Drizzle over salad.
Yummy fresh food
I like how I only use one dish for the entire recipe
Ingredients for the vinaigrette dressing
Roast veggies for 5 minutes in oven
Nestle salmon in partially cooked veggies and return to oven
Plate arugula and drizzle a 1/4 dressing on top
Salmon out of the oven and ready to be plated
Ready to eat.
Calories 429, 18 grams fat, 6.8 grams fiber