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Greek Roasted Fish with Vegetables
Diabetic Living Magazine
“This dish is packed with flavor and fits perfectly into a Mediterranean diet.”
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
1Preheat 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.
2Meanwhile, 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.
3Rinse 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.
4Remove zest from lemon. Squeeze juice from lemon over salmon and vegetables. Sprinkle with zest.