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Cook Time:30 minsAdditional Time:20 minsTotal Time:50 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:30 minsAdditional Time:20 minsTotal Time:50 minsServings:4Yield:4 servings
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupswater⅔cupfarro1mediumeggplant, cut into 1 inch cubes1red bell pepper, cut into 1-inch pieces1summer squash, cut into 1-inch pieces1smallonion, cut into 1-inch pieces1 ½cupscherry tomatoes3tablespoonsextra-virgin olive oil¾teaspoonsalt, divided½teaspoonground pepper, divided2tablespoonscapers, rinsed and chopped1tablespoonred-wine vinegar2teaspoonshoney1 ¼poundswild salmon (see Tips), cut into 4 portions1teaspoonlemon zest½teaspoonItalian seasoningLemon wedges for serving
Cook Mode(Keep screen awake)
Ingredients
2cupswater
⅔cupfarro
1mediumeggplant, cut into 1 inch cubes
1red bell pepper, cut into 1-inch pieces
1summer squash, cut into 1-inch pieces
1smallonion, cut into 1-inch pieces
1 ½cupscherry tomatoes
3tablespoonsextra-virgin olive oil
¾teaspoonsalt, divided
½teaspoonground pepper, divided
2tablespoonscapers, rinsed and chopped
1tablespoonred-wine vinegar
2teaspoonshoney
1 ¼poundswild salmon (see Tips), cut into 4 portions
1teaspoonlemon zest
½teaspoonItalian seasoning
Lemon wedges for serving
DirectionsPosition racks in upper and lower thirds of oven; preheat to 450 degrees 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.Meanwhile, toss eggplant, bell pepper, squash, onion and tomatoes with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Divide between the prepared baking sheets. Roast on the upper and lower racks, stirring once halfway, until the vegetables are tender and starting to brown, about 25 minutes. Return them to the bowl. Stir in capers, vinegar and honey.Season salmon with lemon zest, Italian seasoning and the remaining 1/4 teaspoon each salt and pepper and place on one of the baking sheets. Roast on the lower rack until just cooked through, 6 to 12 minutes, depending on thickness. Serve the salmon with the farro, vegetable caponata and lemon wedges.TipsTips: Most wild salmon–and now some farmed–is considered a sustainable choice. Get more info about sustainable seafood at seafoodwatch.org.Originally appeared: EatingWell Magazine, July/August 2017
Directions
Position racks in upper and lower thirds of oven; preheat to 450 degrees 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.Meanwhile, toss eggplant, bell pepper, squash, onion and tomatoes with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Divide between the prepared baking sheets. Roast on the upper and lower racks, stirring once halfway, until the vegetables are tender and starting to brown, about 25 minutes. Return them to the bowl. Stir in capers, vinegar and honey.Season salmon with lemon zest, Italian seasoning and the remaining 1/4 teaspoon each salt and pepper and place on one of the baking sheets. Roast on the lower rack until just cooked through, 6 to 12 minutes, depending on thickness. Serve the salmon with the farro, vegetable caponata and lemon wedges.TipsTips: Most wild salmon–and now some farmed–is considered a sustainable choice. Get more info about sustainable seafood at seafoodwatch.org.
Position racks in upper and lower thirds of oven; preheat to 450 degrees 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.
Meanwhile, toss eggplant, bell pepper, squash, onion and tomatoes with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Divide between the prepared baking sheets. Roast on the upper and lower racks, stirring once halfway, until the vegetables are tender and starting to brown, about 25 minutes. Return them to the bowl. Stir in capers, vinegar and honey.
Season salmon with lemon zest, Italian seasoning and the remaining 1/4 teaspoon each salt and pepper and place on one of the baking sheets. Roast on the lower rack until just cooked through, 6 to 12 minutes, depending on thickness. Serve the salmon with the farro, vegetable caponata and lemon wedges.
Tips
Tips: Most wild salmon–and now some farmed–is considered a sustainable choice. Get more info about sustainable seafood at seafoodwatch.org.
Originally appeared: EatingWell Magazine, July/August 2017
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Nutrition Facts(per serving)450Calories17gFat41gCarbs35gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
