Baked Salmon with Roasted Veggies

Ingredients

• 4 6-ounce skinless salmon fillets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced into 1/4-inch rounds
• 1 yellow squash, sliced into 1/4-inch rounds
• 1/2 red onion, sliced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, sliced into wedges
• Fresh parsley, for garnish

Cooking Instructions

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In a bowl, toss the sliced vegetables with olive oil, salt, and black pepper, until evenly coated.
3. Arrange the vegetables in a single layer on the baking sheet.
4. Bake for 15-20 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
5. While the veggies are roasting, place the salmon fillets on another baking sheet lined with parchment paper.
6. Season the salmon with salt and black pepper, then bake for 10-12 minutes, or until the fish flakes easily with a fork.
7. To serve, place the roasted veggies on a plate and top with a salmon fillet. Garnish with fresh parsley and lemon wedges.

This meal is low glycemic, diabetic-friendly, and packed with protein and healthy fats. The roasted veggies add a burst of flavor and nutrition to the dish, making it filling and satisfying. Enjoy!