Roasted Salmon and Peppers

How easy is this weeknight dinner? Pretty darn easy.

We used fennel to top this meal. If you have never had fennel, it sort of has this black liquorice quality. Not unpleasant though.

We used fennel to top off this meal. If you have never had fennel, it sort of has this black licorice quality. Not unpleasant though.

You will need:

  • 1 cup white rice
  • 2 small red bell peppers, quartered
  • 1 fennel bulb, thinly sliced
  • 2 Tbsp. olive oil
  • salt and pepper to taste
  • 2 salmon fillets
  • 1 Tbsp. Greek or Italian seasoning
  • 1 Tbsp. red wine vinegar

Start by cooking the rice according to package directions — 1 cup rice + 2 cups water.

Preheat the oven to 400 degrees. In a large roasting pan, toss the bell  peppers, fennel (which smells sort of licorice-y), 1 Tbsp. of oil and salt and pepper. Bake in the oven for 5 minutes.

Say hello to fennel. Feaston will be experimenting with this more in the future.

Say hello to fennel. Feaston will be experimenting with this more in the future.

Meanwhile, season the salmon with salt and pepper. Place it among the  vegetables and continue to roast for about 15 minutes.

We made a bed for the salmon to continue cooking, like so.

We made a bed for the salmon to continue cooking, like so.

While you’re waiting for the fish to get all nice and opaque-like, place the seasoning in a small bowl and add the vinegar. Just before the fish is done, add 1 Tbsp. olive oil, whisking to incorporate.

Serve the fish and vegetables over the rice; drizzle dressing over all.

See – nothing to it! You’ll be stuffing your face full of this heart-healthy goodness in NO time!

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