Using a foil packet to steam this salmon and sweet potato dinner, instead of cooking in butter or oil, helps keep the calories and fat low.

Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Thaw fish, if frozen. Rinse fish and pat dry with paper towels; set aside. In a medium bowl, toss sweet potato slices with canola oil. In a small bowl, combine oregano, ancho chili pepper, cumin, salt, and black pepper. Sprinkle 1 teaspoon of the oregano mixture evenly on the salmon fillets. Add remaining oregano mixture to sweet potatoes and toss to coat.

  • Tear off four 18-inch squares of heavy foil. Lightly coat one side of each foil square with nonstick cooking spray. In the center of each foil square, arrange one-fourth of the sweet potato slices, overlapping slightly. Top each sweet potato mound with a salmon fillet and arrange orange pieces atop salmon.

  • For each packet, bring up two opposite edges of a foil square and seal with a double fold. Fold ends to completely enclose fish and vegetables, leaving space for steam to build. Place the packets, seam sides up, on a very large baking sheet.

  • Bake for 30 to 35 minutes or until fish flakes easily when tested with a fork and sweet potatoes are tender. Open the packets carefully when checking doneness. Transfer contents of each packet to a dinner plate.

Nutrition Facts

1 salmon fillet and 3 ounces sweet potatoes
369 calories; protein 30g; carbohydrates 21.3g; dietary fiber 3.6g; sugars 6.6g; fat 17.7g; saturated fat 3.3g; cholesterol 82.9mg; vitamin a iu 12302.8IU; vitamin c 24.4mg; folate 56.4mcg; calcium 59.7mg; iron 1.1mg; magnesium 65mg; potassium 872.4mg; sodium 280mg.