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


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.)

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Nutrition Facts

339 calories; protein 29.6g; carbohydrates 42.5g; dietary fiber 3.5g; sugars 6.9g; fat 5.3g; saturated fat 1.3g; cholesterol 53mg; vitamin a iu 1486.2IU; vitamin c 47.8mg; folate 66.2mcg; calcium 65.6mg; iron 2.2mg; magnesium 94mg; potassium 775.7mg; sodium 442.2mg; thiamin 0.3mg; added sugar 3g.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
I made a few changes: I halved the recipe since there are only 2 of us. Because I only had pickled jalapeño peppers in frig, I used about 1 jalapeño-worth, minced finely. I reserved a bit of the glaze, so I could add it to the sautéed vegetables. I also used the Foodi Grill (5-in-1), and set the temperature to 130 degrees. I basted the salmon twice while it was cooking. Quite tasty. Good in combination with wild rice pilaf. Read More
Rating: 2 stars
The salmon tasted dry. Followed the directions for the rice mixture but it burned to the bottom of the pan and didn t cook. Couldn t taste any spice from the jelapano. Maybe this recipe doesn t scale well Read More