eat this.

Salmon + Peppers With Caper Vinaigrette

Serves 4. 

Ingredients

• 1 cup long grain white rice
• 2 small red bell peppers, quartered
• 1 fennel bulb, thinly sliced
• 2 tablespoons olive oil
• kosher salt and black pepper
• 1 piece skinless salmon fillet (1 1/4 pounds)
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 tablespoon capers, chopped
• 1 tablespoon red wine vinegar
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• Directions
• 1. Heat oven to 400 degrees. Cook the rice according to the package directions.
• 2. Meanwhile, in a large roasting pan, toss the bell peppers, fennel, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast for 5 minutes.
• 3. Season the salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper. Nestle among the vegetables. 
• 4. Roast until the salmon is opaque throughout and the vegetables are just tender, 14 to 16 minutes. 
• 5. In a small bowl, combine the parsley, capers, vinegar, and remaining tablespoon oil. Drizzle over the salmon and rice and serve with the vegetables.
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• Enjoy!