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.

Diabetic Living Magazine
Source: What to Eat with Diabetes 2019
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.)

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Nutrition Facts

339.2 calories; protein 29.6g 59% DV; carbohydrates 42.5g 14% DV; exchange other carbs 3; dietary fiber 3.5g 14% DV; sugars 6.9g; fat 5.3g 8% DV; saturated fat 1.3g 6% DV; cholesterol 53mg 18% DV; vitamin a iu 1486.2IU 30% DV; vitamin c 47.8mg 80% DV; folate 66.2mcg 17% DV; calcium 65.6mg 7% DV; iron 2.2mg 12% DV; magnesium 94mg 34% DV; potassium 775.7mg 22% DV; sodium 442.2mg 18% DV; thiamin 0.3mg 28% DV; added sugar 3g.