Recipe Image

Sweet & Spicy Roasted Salmon with Wild Rice Pilaf

  • 15 m
  • 30 m
Diabetic Living Magazine
“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.”


    • 5 skinless salmon fillets, fresh or frozen (1¼ lbs.)
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon honey
    • ¼ teaspoon salt
    • ⅛ teaspoon ground pepper
    • 1 cup chopped red and/or yellow bell pepper
    • ½ to 1 small jalapeño pepper, seeded and finely chopped
    • 2 scallions (green parts only), thinly sliced
    • ¼ cup chopped fresh Italian parsley
    • 2⅔ cups Wild Rice Pilaf (see Associated Recipes)


  • 1 Thaw salmon, if frozen. Preheat oven to 425°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.
  • 2 Roast the salmon until the thickest part flakes easily, about 15 minutes. Drizzle with the remaining vinegar mixture.
  • 3 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.
  • 4 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).
ALL RIGHTS RESERVED © 2019 Printed From 11/16/2019