This dish is packed with flavor and fits perfectly into a Mediterranean diet. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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 15x10-inch baking pan; 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.

Nutrition Facts

422 calories; 18.6 g total fat; 2.4 g saturated fat; 78 mg cholesterol; 593 mg sodium. 1741 mg potassium; 31.5 g carbohydrates; 5.7 g fiber; 7 g sugar; 32.9 g protein; 2990 IU vitamin a iu; 233 mg vitamin c; 131 mcg folate; 104 mg calcium; 4 mg iron; 102 mg magnesium;

Reviews (3)

Read More Reviews
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Very easy to make and delicious recipe. It saved my New Year's Eve dinner! Read More
Rating: 5 stars
Delicious healthy and easy! I made it as is and wouldn't change a thing. Definitely a new "go to" dinner! Read More
Rating: 5 stars
The recipe was great. I changed to plank slices of red potatoes which I had on hand and also added zucchini red onion and carrots. Was very delicious with the fresh ground sea salt pepper and I substituted lime zest and juice for the lemon. Very good! Read More