Fresh jalapeños give this quick and easy roasted salmon dish its kick; honey and balsamic vinegar give it a sweet finish. A nutty-tasting wild rice pilaf completes this healthy dinner that comes together in just 30 minutes. Source: What to Eat with Diabetes 2019

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Thaw salmon, if frozen. Preheat oven to 425 degrees F. Line a 15-by-10-inch baking pan with parchment paper. Place the salmon in the prepared pan. Whisk vinegar and honey in a small bowl; drizzle half of the mixture over the salmon. Sprinkle with salt and pepper.

  • Roast the salmon until the thickest part flakes easily, about 15 minutes. Drizzle with the remaining vinegar mixture.

  • Coat a 10-inch nonstick skillet with cooking spray; heat over medium heat. Add bell pepper and jalapeño; cook, stirring frequently, just until tender, 3 to 5 minutes. Remove from heat. Stir in scallion greens.

  • Top 4 of the salmon fillets with the pepper mixture and parsley. Serve with pilaf. (Refrigerate the remaining salmon for another use, see Note.)


Note: If you are following our 1,500-calorie diabetes meal plan, transfer 1 salmon fillet to an airtight container and refrigerate for use in Greek Salmon Salad (see Associated Recipes).

Nutrition Facts

339 calories; 5.3 g total fat; 1.3 g saturated fat; 53 mg cholesterol; 442 mg sodium. 776 mg potassium; 42.5 g carbohydrates; 3.5 g fiber; 7 g sugar; 29.6 g protein; 1486 IU vitamin a iu; 48 mg vitamin c; 66 mcg folate; 66 mg calcium; 2 mg iron; 94 mg magnesium; 3 g added sugar;