Lemon-Herb Salmon with Caponata & Farro


Dig into your farmers' market haul to cook this colorful and healthy Mediterranean diet dinner recipe that's packed with vegetables. Feel free to swap in any vegetables or cook up another whole grain, such as brown rice. Serve with a glass of your favorite red wine.

Cook Time:
30 mins
Additional Time:
20 mins
Total Time:
50 mins
4 servings


  • 2 cups water

  • cup farro

  • 1 medium eggplant, cut into 1 inch cubes

  • 1 red bell pepper, cut into 1-inch pieces

  • 1 summer squash, cut into 1-inch pieces

  • 1 small onion, cut into 1-inch pieces

  • 1 ½ cups cherry tomatoes

  • 3 tablespoons extra-virgin olive oil

  • ¾ teaspoon salt, divided

  • ½ teaspoon ground pepper, divided

  • 2 tablespoons capers, rinsed and chopped

  • 1 tablespoon red-wine vinegar

  • 2 teaspoons honey

  • 1 ¼ pounds wild salmon (see Tips), cut into 4 portions

  • 1 teaspoon lemon zest

  • ½ teaspoon Italian seasoning

  • Lemon wedges for serving


  1. 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.

  2. 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.

  3. 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.

  4. 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: Most wild salmon--and now some farmed--is considered a sustainable choice. Get more info about sustainable seafood at seafoodwatch.org.

Nutrition Facts (per serving)

450 Calories
17g Fat
41g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 cup vegetables, 1/2 cup farro, 4 oz. salmon
Calories 450
% Daily Value *
Total Carbohydrate 41g 15%
Dietary Fiber 8g 29%
Total Sugars 13g
Added Sugars 3g 6%
Protein 35g 70%
Total Fat 17g 22%
Saturated Fat 3g 15%
Cholesterol 66mg 22%
Vitamin A 1738IU 35%
Vitamin C 55mg 61%
Folate 77mcg 19%
Sodium 562mg 24%
Calcium 112mg 9%
Iron 2mg 13%
Magnesium 83mg 20%
Potassium 1109mg 24%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* 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.

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