Greek Roasted Fish with Vegetables

Greek Roasted Fish with Vegetables

2 Reviews
From: Diabetic Living Magazine

This dish is packed with flavor and fits perfectly into a Mediterranean diet.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound fingerling potatoes, halved lengthwise
  • 2 tablespoons olive oil
  • 5 garlic cloves, coarsely chopped
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 4 5 to 6-ounce fresh or frozen skinless salmon fillets
  • 2 medium red, yellow and/or orange sweet peppers, cut into rings
  • 2 cups cherry tomatoes
  • 1½ cups chopped fresh parsley (1 bunch)
  • ¼ cup pitted kalamata olives, halved
  • ¼ cup finely snipped fresh oregano or 1 Tbsp. dried oregano, crushed
  • 1 lemon


  • Prep

  • Ready In

  1. Preheat oven to 425°F. Place potatoes in a large bowl. Drizzle with 1 Tbsp. of the oil and sprinkle with garlic and ⅛ tsp. of the salt and black pepper; toss to coat. Transfer to a 15x10-inch baking pan; cover with foil. Roast 30 minutes.
  2. Meanwhile, thaw salmon, if frozen. Combine, in the same bowl, sweet peppers, tomatoes, parsley, olives, oregano and ⅛ tsp. of the salt and black pepper. Drizzle with remaining 1 Tbsp. oil; toss to coat.
  3. Rinse salmon; pat dry. Sprinkle with remaining ¼ 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.
  4. Remove zest from lemon. Squeeze juice from lemon over salmon and vegetables. Sprinkle with zest.

Nutrition information

  • Serving size: 4 ounces salmon and 1½ cups vegetable
  • Per serving: 422 calories; 19 g fat(2 g sat); 6 g fiber; 31 g carbohydrates; 33 g protein; 131 mcg folate; 78 mg cholesterol; 7 g sugars; 2,990 IU vitamin A; 233 mg vitamin C; 104 mg calcium; 4 mg iron; 593 mg sodium; 1,741 mg potassium
  • Nutrition Bonus: Vitamin C (388% daily value), Vitamin A (60% dv), Folate (33% dv), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3 lean protein, 3 vegetables, 2½ fat, 1 starch

Reviews 2

May 20, 2019
profile image
By: georgesfamilynova
Delicious, healthy and easy! I made it as is and wouldn't change a thing. Definitely a new "go to" dinner!
January 23, 2019
profile image
By: Jenny
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!
More Reviews