Recipe Image

Greek Roasted Fish with Vegetables

  • 35 m
  • 55 m
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
    • 1 lemon


  • 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.
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