Salmon and Herb Ricotta Caponata
This Salmon and Herb Ricotta Caponata is a delightful blend of rich salmon and a savory vegetable caponata, topped with herbed ricotta. It’s an elegant, nutritious, and keto-friendly lunch that impresses with its flavors and ease of preparation.
Ingredients for 2 servings
- Salmon fillets
- Eggplant (Diced)
- 1 pieces Zucchini (Diced)
- 1.5 Red Bell Pepper (Diced)
- Ricotta cheese
- 9.5 tsp Herb Mix (Basil and Parsley Chopped)
- 5 tbsp Olive oil
- Red Onions (Diced)
- Capers
- Vinegar
- Salt & pepper to taste
Nutrition
- Protein: 32% (126g / 4.4oz)
- Fat: 57% (99g / 3.5oz)
- Net carbs: 10% (40g / 1.4oz)
- KCal: 1600
Instructions
Preheat Oven: Preheat the oven to 400°F (200°C).
Prepare Vegetables: Heat a tablespoon of olive oil in a large skillet. Sauté red onion, eggplant, zucchini, and bell pepper until softened, about 10 minutes. Stir in capers and vinegar, cook for another 2 minutes. Season with salt and pepper.
Cook Salmon: While vegetables are cooking, brush salmon fillets with olive oil and season with salt and pepper. Place in the oven and bake for 12-15 minutes, or until cooked through.
Mix Herbed Ricotta: In a small bowl, mix ricotta with chopped herbs.
Serve: Serve salmon on a bed of vegetable caponata, topped with a spoonful of herbed ricotta.