Everyone loves salmon (except Katie, who hates all fish except shellfish). I’ve served Roasted Salmon with Peppers and Capers at countless dinner parties – it’s easy, it’s beautiful, and it’s elegant. A plump salmon filet, perfectly cooked, makes the best first impression. Just a few bites make a lasting impression.
This dish is the best type of dish for entertaining because there’s nothing to be done that takes you away from your guests for long. You can prep the vegetables in advance and pull the salmon out of the fridge in enough time to take the chill off of it before you scatter the peppers, capers, and garlic (can’t forget the garlic!) atop and slide it into the oven.
I like to serve Roasted Salmon with Capers and Pepper along with a crunchy green salad and a creamy dressing, to offset the vinegary capers. I just love salmon and Smashed Baby Potatoes, but this dish would be just as good on a bed of long grain and wild rice.
Roasted Salmon with Capers and Peppers
Ingredients
- 2 pounds salmon filet
- 2 bell peppers (red, gold, or orange)
- 2 T capers
- 6 cloves garlic
- olive oil
Instructions
- Preheat the oven and prep the baking dish – Preheat the oven to 400°, Convection Bake setting. Oil the baking dish (or a lined baking sheet).
- Prep the veg – Slice the peppers into 2-inch long strips. Thinly slice three of the garlic cloves and smash the other three cloves. Toss the peppers, garlic, and capers with olive oil, enough to coat.
- Prep the fish – Gently rinse the fillet and pat it dry.
- Assemble and bake – Lay the salmon, skin side down, on the baking dish, and scatter the garlic, capers, and peppers atop. Bake for 20-25 minutes.
It’s always a good thing to ask your guests in advance if they have any food allergies or if there are things that they just don’t like to eat. Most recently I was trying to put together a menu with a friend, and it was challenging – some of us are gluten-intolerant, some of us are vegetarian, some of us are vegan, some of us hate fish! Better safe than sorry.