Imagine a meal that transports you to the sun-drenched coastlines of the Mediterranean with just one bite - a dish so effortlessly elegant yet incredibly simple that it will make you feel like a professional chef. This Roast Salmon and Pepper with Caper Vinaigrette is not just a recipe; it's a culinary journey that promises to transform your weeknight dinners from ordinary to extraordinary, delivering restaurant-quality flavors right in the comfort of your own kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 2 bell peppers, sliced
- 3 tablespoons olive oil
- 2 tablespoons capers, drained
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with olive oil to prevent sticking.
- Pat the salmon fillets dry with paper towels to ensure a crisp exterior. Season both sides of the salmon generously with salt and freshly ground black pepper.
- Slice the bell peppers into uniform strips, approximately 1/2 inch thick, to ensure even roasting.
- Arrange the sliced bell peppers on the prepared baking sheet, creating a bed for the salmon fillets. Drizzle 2 tablespoons of olive oil over the peppers and season with a pinch of salt and pepper.
- Place the seasoned salmon fillets on top of the peppers, skin-side down. Drizzle the remaining olive oil over the fish.
- Roast in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- While the salmon roasts, prepare the caper vinaigrette by whisking together the red wine vinegar, drained capers, and a pinch of salt and pepper in a small bowl.
- Once the salmon is done, remove from the oven and let rest for 2-3 minutes.
- Transfer the roasted salmon and peppers to serving plates. Drizzle the caper vinaigrette over the top.
- Garnish with freshly chopped parsley and serve immediately.
Tips
- Always pat your salmon fillets dry before seasoning to ensure a crisp, golden exterior.
- Use a meat thermometer to check the salmon's internal temperature - 145°F (63°C) is the sweet spot for perfectly cooked fish.
- Choose fresh, high-quality bell peppers for the most vibrant roasted flavor.
- Don't overcrowd the baking sheet to allow even roasting and prevent steaming.
- Let the salmon rest for a few minutes after cooking to retain its moisture and tenderness.
- For an extra flavor boost, try using a mix of red, yellow, and green bell peppers.
- The caper vinaigrette can be prepared ahead of time and stored in the refrigerator for convenience.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 35g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 90mg
