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2 cups water
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⅔ cup farro
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1 medium eggplant, cut into 1 inch cubes
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1 medium red bell pepper, cut into 1-inch pieces
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1 medium summer squash, cut into 1-inch pieces
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1 small onion, cut into 1-inch pieces
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1 ½ cups cherry tomatoes
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3 tablespoons extra-virgin olive oil
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¾ teaspoon salt, divided
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½ teaspoon ground pepper, divided
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2 tablespoons capers, rinsed and chopped
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1 tablespoon red-wine vinegar
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2 teaspoons honey
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1 ¼ pounds wild salmon (see Tips), cut into 4 portions
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1 teaspoon lemon zest
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½ teaspoon Italian seasoning
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4 Lemon wedges for serving
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.
Nutrition Information
271
Calories
13g
Carbohydrates
24g
Protein
203mg
Potassium
9g
Fiber
4g
Sugar
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