Careme

Instructions

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1. 1.

   Heat the oven to 425°F and line a large rimmed sheet pan with parchment paper. Cut the 1-pound eggplant into 3/4-inch cubes, halve the 8 ounces cherry tomatoes, and slice the 4 ounces red onion into thin wedges.

2. 2.

   On the prepared pan, combine:

   • 1 pound cubed eggplant
   • 8 ounces halved cherry tomatoes
   • 4 ounces sliced red onion
   • 2 tablespoons extra-virgin olive oil
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Spread everything in one layer and roast for 15 minutes.

3. 3.

   While the vegetables roast, whisk together the agrodolce:

   • 1 tablespoon fresh lemon juice
   • 1 tablespoon red wine vinegar
   • 2 teaspoons honey
   • 1 tablespoon drained capers
   • 1/4 cup roughly chopped green olives
   • 1/4 teaspoon crushed red pepper flakes

   Set the agrodolce aside.

4. 4.

   Finely mince 1 garlic clove. Make the pistachio crust by combining:

   • 3 tablespoons finely chopped pistachios
   • 1/4 cup panko breadcrumbs
   • 3 tablespoons finely chopped parsley
   • 1 minced garlic clove
   • 1 teaspoon finely grated lemon zest
   • 1 tablespoon extra-virgin olive oil

   Mix until evenly moistened.

5. 5.

   Pat the 12 ounces salmon dry and check for pin bones. Prepare it with:

   • 12 ounces salmon, divided into 2 fillets
   • 2 teaspoons Dijon mustard
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Season the salmon with the salt and pepper, brush the tops with the mustard, and press the pistachio crust firmly over the mustard.

6. 6.

   After the vegetables have roasted for 15 minutes, turn them and move them toward the edges of the pan. Place the crusted salmon in the center and roast everything for 10 to 12 minutes, until the crust is golden and the salmon reaches 145°F in its thickest part.

7. 7.

   Transfer the salmon to a plate and let it rest for 3 minutes. Pour the agrodolce over the hot vegetables and toss gently on the pan.

8. 8.

   Spoon the roasted caponata onto two warmed plates, set a pistachio-crusted salmon fillet over each portion, and drizzle any agrodolce left on the pan around the fish.