Lemon-Herb Baked Salmon
over Beet & Eggplant Caponata
Cooking time
20 minutes
Servings
2/4
Calories
490 /serving
In different parts of Sicily, caponata is done in different ways. Working from a base of sautéed eggplant, tomato and capers, we’re adding beets for a wink to winter veggies. It makes a colourful and carb-smart base for herb-dusted baked salmon.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Eggplant
- 500g Pre-cooked beets
- 30ml Vegetable demi-glace
- 30ml Tomato paste
- 10g Capers
- 9g Zesty Herbs spices (garlic, dried carrots, spices, red bell pepper, sugar, curry powder (mustard) canola oil, onion, salt, black pepper, lemon oil, citric acid)
Contains: Mustard • Salmon
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
25 g
Saturated Fat
5 g
Sodium
540 mg
Total Carb
36 g
Sugars
25 g
Protein
32 g
Fibre
8 g
Preparation
Make the caponata
- Preheat the oven to 450°F.
- Medium-dice the eggplant; season with salt.
- In a large pan, heat a generous drizzle of oil on medium-high.
- Add the eggplant and sauté, 4 to 5 min., until golden.
- Add the tomato paste and sauté, 1 to 2 min., until dark red.
- Add the demi-glace, capers and ½ cup water (double for 4 portions). Simmer, stirring occasionally, 2 to 3 min., until combined; season with S&P.
Start the salmon
- Pat the salmon dry; rub with a drizzle of oil, ¾ of the spices and S&P.
- Arrange on a lined sheet pan and bake, 4 to 5 min., until partially cooked.
Finish the salmon & roast the beets
- Meanwhile, halve the beets; cut into ¼ inch wedges.
- When the salmon is partially cooked, add the the beets, a drizzle of oil, the remaining spices and S&P; toss well.
- Bake, 4 to 5 min., until the salmon* is cooked through and the beets are warmed through.
Plate your dish
- Divide the beets and caponata between your plates.
- Top with the salmon. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
