Here is a colorful and healthy vegetarian low sodium dinner recipe that’s packed with vegetables. Feel free to swap in any vegetables or cook up one of your favorite whole grains, such as brown rice, orzo or quinoa.
This recipe has 562 mg sodium per serving, Serving size: 1 cup vegetables, ½ cup farro, 4 oz. salmon
- 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
- 1½ cups cherry tomatoes
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon ground pepper, divided
- 2 tablespoons capers, rinsed and chopped
- 1 tablespoon red-wine vinegar
- 2 teaspoons honey
- 1¼ pounds wild salmon, cut into 4 portions
- 1 teaspoon lemon zest
- ½ teaspoon Italian seasoning
- Lemon wedges for serving
Position racks in upper and lower thirds of oven; preheat to 450°F. Line 2 rimmed baking sheets with foil and coat with cooking spray.
Bring water and farro to a boil in a saucepan. Reduce heat to low, cover and simmer until just tender, about 30 minutes. Drain if necessary.
Meanwhile, toss eggplant, bell pepper, squash, onion and tomatoes with oil, ¼ teaspoon pepper in a large bowl. Divide between the prepared baking sheets. Roast on the upper and lower racks, stirring once halfway, until the vegetables are tender and starting to brown, about 25 minutes. Return them to the bowl. Stir in capers, vinegar and honey.
Season salmon with lemon zest, Italian seasoning and the remaining ¼ teaspoon each salt and pepper and place on one of the baking sheets. Roast on the lower rack until just cooked through, 6 to 12 minutes, depending on thickness. Serve the salmon with the farro, vegetable caponata and lemon wedges.