Lemon-Herb Salmon with Veggies & Farro

Ingredients

• Pam cooking spray

  Oil, original

  4 spray , about 1/3 second or 1g

• Water

  Plain, clean water

  2 cup or 473g

• Farro

  Pereg

  ⅔ cup uncooked or 120g

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Squash

  Summer, all varieties, raw

  1 medium or 196g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Onions

  Raw

  1 small or 70g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 ½ cup cherry tomatoes or 224g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  ½ tsp or 1g

• Capers

  Canned

  2 tbsp, drained or 18g

• Red wine vinegar

  1 tbsp or 15g

• Honey

  2 tsp or 14g

• Atlantic salmon

  Fish, wild, raw

  20 oz or 567g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Lemon zest

  1 tsp or 2g

• Italian Seasoning

  McCormick

  ½ tsp or 0.6g

Directions

1. Preheat the oven to 450°F and position racks in the upper and lower thirds. Line two rimmed baking sheets with foil and coat with cooking spray.
2. In a saucepan, bring water and farro to a boil. Reduce heat to low, cover, and simmer until tender, about 30 minutes. Drain if necessary.
3. In a large bowl, toss eggplant, bell pepper, squash, onion, and tomatoes with olive oil, three-quarters of the salt, and half of the pepper. Divide between the prepared baking sheets and roast, stirring once halfway, until tender and starting to brown, about 25 minutes. Return to the bowl and stir in capers, vinegar, and honey.
4. Season salmon with lemon zest, Italian seasoning, and the remaining salt and pepper. Place on one of the baking sheets and roast on the lower rack until just cooked through, 6 to 12 minutes, depending on thickness.
5. Serve the salmon with the farro, roasted vegetables, and lemon wedges.

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