Italian Salmon with Sicilian Salmoriglio and Caponata
Pan-seared salmon with Sicilian salmoriglio and light caponata — 42g protein, Mediterranean Italian dinner.
10mPrep
16mCook
2Servings
360Calories
42gProtein
Ad requires consent.
Ingredients
- 300 gsalmon fillet
- 100 geggplant
- 80 gcherry tomatoes
- 1 unitcelery stalk
- 1 tbspcapers
- 2 tbsplemon juice
- 1 tbspfresh oregano
- 1 unitgarlic clove
- 1 tspolive oil
- 1salt and pepper
Ingredients
- 300 g salmon fillet
- 100 g eggplant
- 80 g cherry tomatoes
- 1 unit celery stalk
- 1 tbsp capers
- 2 tbsp lemon juice
- 1 tbsp fresh oregano
- 1 unit garlic clove
- 1 tsp olive oil
- to taste salt and pepper
Instructions
- Dice eggplant and sauté with celery, tomatoes, and capers. Add splash of vinegar, cook 10 minutes.
- Make salmoriglio: mix lemon, oregano, garlic, and oil.
- Sear salmon skin-side down 4 minutes, flip 2 minutes. Top with salmoriglio. Serve with caponata.