Using a foil packet to steam this salmon and sweet potato dinner, instead of cooking in butter or oil, helps keep the calories and fat low. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Thaw fish, if frozen. Rinse fish and pat dry with paper towels; set aside. In a medium bowl, toss sweet potato slices with canola oil. In a small bowl, combine oregano, ancho chili pepper, cumin, salt, and black pepper. Sprinkle 1 teaspoon of the oregano mixture evenly on the salmon fillets. Add remaining oregano mixture to sweet potatoes and toss to coat.

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  • Tear off four 18-inch squares of heavy foil. Lightly coat one side of each foil square with nonstick cooking spray. In the center of each foil square, arrange one-fourth of the sweet potato slices, overlapping slightly. Top each sweet potato mound with a salmon fillet and arrange orange pieces atop salmon.

  • For each packet, bring up two opposite edges of a foil square and seal with a double fold. Fold ends to completely enclose fish and vegetables, leaving space for steam to build. Place the packets, seam sides up, on a very large baking sheet.

  • Bake for 30 to 35 minutes or until fish flakes easily when tested with a fork and sweet potatoes are tender. Open the packets carefully when checking doneness. Transfer contents of each packet to a dinner plate.

Nutrition Facts

369 calories; 17.7 g total fat; 3.3 g saturated fat; 83 mg cholesterol; 280 mg sodium. 872 mg potassium; 21.3 g carbohydrates; 3.6 g fiber; 7 g sugar; 30 g protein; 12303 IU vitamin a iu; 24 mg vitamin c; 56 mcg folate; 60 mg calcium; 1 mg iron; 65 mg magnesium;