Summer Caponata and Lemony Salmon with Farro

DIRECTIONS

1. Preheat oven to 450F. Line 2 baking sheets with parchment paper and coat with cooking spray.

2. Place farro and chicken broth in a saucepan and bring to a boil. Reduce heat to low, and cover to simmer until tender, about 30 minutes.

3. Toss eggplant, bell pepper, squash, onion, and tomatoes with oil, ½ teaspoon of salt and ¼ teaspoon of pepper in a large bowl.

4. Divide onto baking sheets and roast for 25-30 minutes, until vegetables are tender and start to brown – stir halfway.

5. While vegetables are roasting, quickly toast the pine nuts by adding them to a saucepan on medium heat stirring frequently until fragrant.

6. Return vegetables to bowl once done and mix in the capers, vinegar, honey, and pine nuts.

7. Drizzle salmon with a small amount of olive oil and lemon juice.

8. Combine lemon zest, basil, parsley, and the rest of the salt and pepper in a small bowl. Add a teaspoon or two of olive oil and mix.

9. Press herbs into salmon and place salmon onto one of the baking sheets. Roast in the oven for 8 to 12 minutes, depending on thickness, until just cooked through.

10. Serve the salmon with the farro and vegetable caponata.

(Recipe adapted from EatingWell)

INGREDIENTS

3 Cups Chicken Broth

1 Cup Farro

1-2 Medium eggplant, cut into 1-inch cubes

1 Red bell pepper, cut into 1-inch pieces

1 Summer squash, cut into 1-inch cubes

1 Small red onion, cut into 1-inch pieces

1½ 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 honey

¼ Cup toasted pine nuts

1¼ Pounds wild salmon, cut into 4 portions

2 Teaspoons lemon juice

1 Teaspoon lemon zest

2 Tablespoons fresh Italian parsley, chopped

2 Tablespoons fresh basil, chopped

TIPS

ROASTING THE VEGETABLES

Roasting gives vegetables a beautiful complexity in flavor and texture. You can practically roast any vegetable and end up with a yummy result. The way to ensure your vegetables are really roasting - and not steaming - is to make sure they are not touching each other on the pan. Be sure to use parchment paper for easy clean-up.

FARRO

The farro pulls this dish together so nicely with the earthy flavor of ancient grains. It is a great grain option for when you are wanting to mix it up from the usual brown rice or quinoa. It cooks just like most other grains and tastes heavenly. Give it a try!

SALMON

A general rule of thumb for cooking fish is 10 minutes per inch. For information on sustainable seafood, check out seafoodwatch.org