Lemon-Herb Salmon with Caponata & Farro

eatingwell.com

Alex B.

2 cups water

⅔ cup farro

1 medium eggplant, cut into 1 inch cubes

1 red bell pepper, cut into 1-inch pieces

1 summer squash, cut into 1-inch pieces

1 small onion, cut into 1-inch pieces

1 ½ 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 red-wine vinegar

2 teaspoons honey

1 ¼ pounds wild salmon (see Tips), cut into 4 portions

1 teaspoon lemon zest

½ teaspoon Italian seasoning

Lemon wedges for serving

Directions at eatingwell.com

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