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.

Diabetic Living Magazine
Source: 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; protein 30g 60% DV; carbohydrates 21.3g 7% DV; exchange other carbs 1.5; dietary fiber 3.6g 14% DV; sugars 6.6g; fat 17.7g 27% DV; saturated fat 3.3g 16% DV; cholesterol 82.9mg 28% DV; vitamin a iu 12302.8IU 246% DV; vitamin c 24.4mg 41% DV; folate 56.4mcg 14% DV; calcium 59.7mg 6% DV; iron 1.1mg 6% DV; magnesium 65mg 23% DV; potassium 872.4mg 24% DV; sodium 280mg 11% DV.