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

Diabetic Living Magazine
Source: 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

421.9 calories; protein 32.9g 66% DV; carbohydrates 31.5g 10% DV; exchange other carbs 2; dietary fiber 5.7g 23% DV; sugars 6.6g; fat 18.6g 29% DV; saturated fat 2.4g 12% DV; cholesterol 78mg 26% DV; vitamin a iu 2990IU 60% DV; vitamin c 232.7mg 388% DV; folate 130.8mcg 33% DV; calcium 103.5mg 10% DV; iron 4mg 22% DV; magnesium 102.1mg 37% DV; potassium 1740.6mg 49% DV; sodium 593.1mg 24% DV.

Reviews (3)

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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