Baked Salmon with Quick Caponata

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baked salmon quick caponata
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 tablespoon plus 1 1/2 tsp. olive oil
  • 1 large eggplant (1 1/2 lbs.), cut into 1/2-inch cubes
  • 1 medium red onion, finely chopped
  • 1 pint cherry tomatoes
  • 3 cloves garlic, finely chopped
  • 2 tablespoons red wine vinegar
  • 4 skin-on salmon fillets (about 8 oz. each), preferably wild
  • 1 1/2 teaspoons finely chopped fresh dill


Preheat the oven to 375 degrees .

In a large skillet, heat 1 tbsp. oil over medium. Add the eggplant and onion. Cover and cook, stirring occasionally, until the eggplant softens, 10 to 13 minutes. Add the tomatoes, garlic and vinegar. Cover; cook, stirring often, until the tomatoes are soft and the eggplant is tender, about 8 minutes more. Season with salt. Cover to keep warm.

On a large parchmentlined baking sheet, place the salmon fillets, skin side down. Brush with the remaining 1 1/2 tsp. oil; season with salt and pepper. Bake until the salmon is opaque in the center, 18 to 20 minutes.

Sprinkle the salmon with the dill. Serve with the eggplant mixture.