Please log in to add recipes to your meal planner.
Lemon-Herb Salmon with Caponata & Farro
A colorful Mediterranean-inspired sheet pan dinner with roasted vegetable caponata, hearty farro, and lemon-herb salmon. Packed with vegetables and ready in about 50 minutes.
Ingredients
- 2 cups water (for farro)
- 2/3 cup farro
- 1 medium eggplant (cut into 1-inch cubes)
- 1 medium red bell pepper (cut into 1-inch pieces)
- 1 medium summer squash (cut into 1-inch pieces)
- 1 small onion (cut into 1-inch pieces)
- 1 1/2 cups cherry tomatoes
- 3 tablespoons extra-virgin olive oil
- 3/4 teaspoon salt (divided — 1/2 tsp for vegetables, 1/4 tsp for salmon)
- 1/2 teaspoon ground pepper (divided — 1/4 tsp for vegetables, 1/4 tsp for salmon)
- 2 tablespoons capers (rinsed and chopped)
- 1 tablespoon red-wine vinegar
- 2 teaspoons honey
- 1 1/4 pounds wild salmon fillet (cut into 4 portions)
- 1 teaspoon lemon zest
- 1/2 teaspoon Italian seasoning
- lemon wedges
Method
- Position racks in the upper and lower thirds of the oven; preheat to 450°F. Line 2 rimmed baking sheets with foil and coat with cooking spray.
- Bring water and farro to a boil in a saucepan. Reduce heat to low, cover, and simmer until just tender, about 30 minutes. Drain if necessary.
- Toss eggplant, bell pepper, squash, onion, and cherry tomatoes with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Divide between the prepared baking sheets. Roast on upper and lower racks, stirring once halfway, until tender and starting to brown, about 25 minutes. Return vegetables to the bowl and stir in capers, vinegar, and honey.
- Season salmon with lemon zest, Italian seasoning, and the remaining 1/4 teaspoon each salt and pepper. Place on one of the baking sheets. Roast on the lower rack until just cooked through, 6–12 minutes depending on thickness.
- Serve salmon with farro, vegetable caponata, and lemon wedges.