Lemon-Herb Salmon With Caponata & Farro Recipe

Cooking Directions

• STEP 1.In a small bowl, whisk together the lemon juice, olive oil, garlic, thyme, and rosemary. Season the salmon fillets with salt and pepper, then pour the marinade over them. Let the salmon marinate for at least 30 minutes.
• STEP 2.Preheat the grill to medium-high heat. Remove the salmon from the marinade and place it on the grill. Cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
• STEP 3.While the salmon is grilling, prepare the caponata. Heat olive oil in a large skillet over medium heat. Add the eggplant, onion, and garlic, and cook until the vegetables are softened and lightly browned, about 8-10 minutes.
• STEP 4.Add the tomatoes, olives, capers, red wine vinegar, sugar, and salt to the skillet. Stir well to combine, then reduce the heat to low and simmer for about 15 minutes, or until the flavors have melded together.
• STEP 5.In a separate saucepan, cook the farro according to package instructions. Drain any excess liquid and set aside.
• STEP 6.To serve, divide the cooked farro among plates. Top with a spoonful of caponata and a grilled salmon fillet. Garnish with fresh herbs, if desired. Enjoy!

Cooking Tips

• Make sure to marinate the salmon for at least 30 minutes to allow the flavors to penetrate the fish.
• Grill the salmon over medium-high heat to achieve a nice char on the outside while keeping the inside moist and tender.
• Feel free to customize the caponata by adding other vegetables such as bell peppers or zucchini.
• Leftover caponata can be stored in an airtight container in the refrigerator for up to 3 days.
• Cooked farro can be stored in the refrigerator for up to 5 days. Reheat before serving.

Storage and Serving

• Leftover caponata can be stored in an airtight container in the refrigerator for up to 3 days.
• Cooked farro can be stored in the refrigerator for up to 5 days. Reheat before serving.