These salmon fillets are roasted on a juicy tomato-shallot mixture. This dish makes extra salmon that you can use for other entrees. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Thaw fish, if frozen. Rinse salmon and pat dry with paper towels. Preheat oven to 400 degrees F.

  • Lightly coat a 3-quart baking dish with nonstick cooking spray. In the baking dish, combine tomatoes, shallots, garlic, oregano, olive oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Toss to coat.

  • Roast, uncovered, for 15 minutes. Place salmon, skin side down, on top of the tomato-shallot mixture. Sprinkle salmon with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Roast, uncovered, for 15 to 18 minutes or until salmon flakes easily when tested with a fork. Use two large pancake turners to transfer the salmon to a cutting board.

  • Reserve two-thirds of the cooked salmon for another meal (see Tip).

  • If desired, use the turners to lift the salmon meat off the skin and onto a large platter; discard skin. Serve the remaining salmon with the tomato-shallot mixture.


Tip: Divide the reserved cooked salmon between two airtight containers. Cover and store in the refrigerator for up to 3 days or freeze up to 3 months.

Nutrition Facts

292 calories; 16 g total fat; 3 g saturated fat; 66 mg cholesterol; 273 mg sodium. 932 mg potassium; 12.3 g carbohydrates; 2.3 g fiber; 5 g sugar; 25 g protein; 1822 IU vitamin a iu; 31 mg vitamin c; 63 mcg folate; 56 mg calcium; 1 mg iron; 58 mg magnesium;