Lemon-Herb Baked Salmon
over Golden Beet Caponata
Cooking time
30 minutes
Servings
2/4
Calories
410 /serving
In different parts of Sicily, caponata is done in different ways. Working from a base of roasted-to-tender chunks of eggplant, tomato and capers, we’re adding beets for a wink to autumn veggies. It makes a colourful and carb-smart veggie base for baked salmon.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Eggplant
- 225g Yellow beets
- 10g Capers
- 100ml Tomato sauce
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Mustard • Salmon
You will need:
Medium pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
23 g
Saturated Fat
4 g
Sodium
860 mg
Total Carb
24 g
Sugars
13 g
Protein
31 g
Fibre
8 g
Preparation
Roast the beets & eggplant
- Preheat the oven to 450°F.
- Peel and halve the beets; cut into ¼ inch wedges.
- Medium-dice the eggplant.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 16 to 18 min., until partially cooked.
Bake the salmon
- Meanwhile, pat the salmon dry; rub with a drizzle of oil, ¾ of the spices and S&P.
- When the beets and eggplant are partially cooked, add the salmon.
- Bake, 6 to 9 min., until the salmon* and vegetables are cooked through.
Make the caponata
- In a medium pan, heat a drizzle of oil on medium.
- Add the remaining spices and sauté, 1 to 2 min., until fragrant.
- Add the beets, eggplant, capers, tomato sauce and 4 tbsp water (double for 4 portions). Simmer, stirring occasionally, 2 to 3 min., until combined.
- Add the spinach and S&P. Cook, stirring occasionally, 1 to 2 min., until wilted.
Plate your dish
- Divide the caponata between your plates.
- Top with the salmon. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
