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Photo:Photographer: Victor Protasio, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayless
Photographer: Victor Protasio, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayless
Prep Time:35 minsAdditional Time:20 minsTotal Time:55 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:20 minsTotal Time:55 minsServings:4Yield:4 servings
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:55 mins
Total Time:
55 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundfingerling potatoes, halved lengthwise2tablespoonsolive oil5garlic cloves, coarsely chopped½teaspoonsea salt½teaspoonfreshly ground black pepper45 to 6-ounce fresh or frozen skinless salmon fillets2mediumred, yellow and/or orange sweet peppers, cut into rings2cupscherry tomatoes1 ½cupschopped fresh parsley (1 bunch)¼cuppitted kalamata olives, halved¼cupfinely snipped fresh oregano or 1 Tbsp. dried oregano, crushed1lemon
Cook Mode(Keep screen awake)
Ingredients
1poundfingerling potatoes, halved lengthwise
2tablespoonsolive oil
5garlic cloves, coarsely chopped
½teaspoonsea salt
½teaspoonfreshly ground black pepper
45 to 6-ounce fresh or frozen skinless salmon fillets
2mediumred, yellow and/or orange sweet peppers, cut into rings
2cupscherry tomatoes
1 ½cupschopped fresh parsley (1 bunch)
¼cuppitted kalamata olives, halved
¼cupfinely snipped fresh oregano or 1 Tbsp. dried oregano, crushed
1lemon
Directions
Preheat oven to 425 degrees F. Place potatoes in a large bowl. Drizzle with 1 Tbsp. of the oil and sprinkle with garlic and 1/8 tsp. of the salt and black pepper; toss to coat. Transfer to a large rimmed baking sheet; cover with foil. Roast 30 minutes.
Meanwhile, thaw salmon, if frozen. Combine, in the same bowl, sweet peppers, tomatoes, parsley, olives, oregano and 1/8 tsp. of the salt and black pepper. Drizzle with remaining 1 Tbsp. oil; toss to coat.
Rinse salmon; pat dry. Sprinkle with remaining 1/4 tsp. salt and black pepper. Spoon sweet pepper mixture over potatoes and top with salmon. Roast, uncovered, 10 minutes more or just until salmon flakes.
Remove zest from lemon. Squeeze juice from lemon over salmon and vegetables. Sprinkle with zest.
Equipment
Large rimmed baking sheet
Frequently Asked Questions
Salmon is a nutritional powerhouse. Loaded with protein, heart-healthy omega-3s, antioxidants, vitamin B12, selenium and potassium,salmon has been linked with a ton of health benefits.All this nutrition has been shown to decrease inflammation, reduce blood pressure, lower cancer risk and keep the nervous system healthy.
Potatoes often get a bad rap due to their carb content, but they have many nutritional attributes, especially when eaten with the skin on.Potatoes provide vitamin C, potassium and fiber, and contain a special type of carbohydrate called resistant starch, which feeds your beneficial gut bacteria. Due to their carbohydrate content, potatoes may cause a spike in blood sugar, but eating them with protein, such as salmon, can help reduce the spike.
Give the potatoes a 30-minute head start to soften in the oven before adding the vegetables and salmon. The vegetables and salmon cook more quickly, so roasting in stages is how everything finishes cooking at the same time.
If you have an instant-read thermometer, insert it into the thickest part of the salmon until it registers 145°F. It’s best to use an instant-read thermometer to check for internal doneness, but there are a couple of cues to look for if you don’t have one. Salmon is cooked when it turns opaque all the way through and flakes easily with a fork.
We squeeze fresh lemon juice over the salmon and vegetables and then sprinkle the top with lemon zest. It’s simple and allows the flavors of the salmon and vegetables to shine. For a boost of flavor, you can also serve the meal with creamy and tangy sauces likeTzatziki,Dill Mustard Sauce, orCreamy Yogurt-Dill Sauceon the side.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)422Calories19gFat32gCarbs33gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
