1. Honey Mustard Glazed Salmon with Roasted Asparagus

Glycemic Index:

• Salmon: 0
• Asparagus: 15
• Honey: 50
• Mustard: 35

Description: This dish combines the sweet and savory flavors of honey and mustard to complement the rich salmon, topped with a delicious herbed breadcrumb crust. Served with hearty roasted asparagus, it's a perfect lunchtime meal.

Ingredients:

• 4 (4-6 oz) salmon fillets
• 1/3 cup Dijon mustard (GI: 35)
• 3 tbsp honey (GI: 50)
• 1 tsp minced garlic
• 1/2 tsp smoked paprika
• 1 cup panko breadcrumbs
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh dill
• Salt and pepper, to taste
• 1 lb asparagus (GI: 15)
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 400°F.
2. In a mixing bowl, whisk together the Dijon mustard, honey, garlic, smoked paprika, salt, and pepper.
3. In another mixing bowl, combine the chopped herbs and breadcrumbs.
4. Lightly oil the salmon fillets with the mixture from Step 2 and place them on a baking sheet.
5. Sprinkle the breadcrumb mixture over the salmon fillets, then bake for 12-14 minutes until the salmon is cooked through and the breadcrumbs are golden brown.
6. Meanwhile, toss the asparagus with olive oil, salt, and pepper, and roast for 10-12 minutes until tender.
7. Serve the salmon fillets with roasted asparagus and enjoy!

Flavor Profile: The combination of honey and Dijon mustard bring a tangy-sweet flavor to the salmon, while the herb-breadcrumb crust adds a subtle crunch. The smoky paprika adds a delicious depth of flavor.

Serving Size: 4 servings

Type-2 Diabetic Friendly: This recipe uses a combination of low glycemic index ingredients such as salmon and asparagus to maintain steady blood glucose levels, along with small amounts of honey and breadcrumbs for palatability.

2. Lemon Garlic Herb Grilled Salmon with Quinoa Salad

Glycemic Index:

• Salmon: 0
• Quinoa: 53
• Olive oil: 0
• Garlic: 30
• Lemon: 25

Description: This healthy and satisfying grilled salmon is served with a refreshing quinoa salad made with crisp vegetables and a lemon-herb dressing.

Ingredients:

• 4 (4-6 oz) salmon fillets
• 3 tbsp olive oil (GI: 0)
• 4 cloves garlic, minced (GI: 30)
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh rosemary
• Salt and pepper, to taste
• 2 cups cooked quinoa (GI: 53)
• 1/4 cup chopped red onion
• 1/4 cup chopped cucumber
• 1/4 cup chopped cherry tomatoes
• 1/4 cup chopped fresh parsley
• Juice of 1 lemon (GI: 25)

Instructions:

1. Preheat your grill to medium-high heat.
2. In a mixing bowl, whisk together olive oil, minced garlic, chopped parsley, chopped rosemary, salt, and pepper.
3. Brush the mixture onto each salmon fillet.
4. Grill the salmon fillets for 3-4 minutes per side, or until fully cooked.
5. In a large mixing bowl, toss together the cooked quinoa, red onion, cucumber, cherry tomatoes, fresh parsley, and lemon juice.
6. Serve grilled salmon fillets with a side of quinoa salad and enjoy!

Flavor Profile: The grilled salmon has a smoky flavor that is lifted by the garlic-herb marinade, while the quinoa salad provides a refreshing crunch with the tart and bright flavors of lemon and herbs.

Serving Size: 4 servings

Type-2 Diabetic Friendly: This recipe features low glycemic index ingredients such as salmon and quinoa and uses olive oil as a healthy fat source, enabling steady blood glucose levels.

3. Baked Salmon Cakes with Lemon Dill Aioli

Glycemic Index:

• Salmon: 0
• Almond flour: 0
• Greek yogurt: 12
• Eggs: 0
• Lemon: 25
• Dill: 7

Description: These delicious salmon cakes are packed with flavor and are a perfect lunchtime dish. They are made from baked salmon, combined with almond flour and Greek Yogurt, yielding a firm and meaty texture.

Ingredients:

• 2 (5-6 oz) salmon fillets
• 2 tbsp olive oil (GI: 0)
• 1/2 cup almond flour (GI: 0)
• 1/4 cup Greek Yogurt (GI: 12)
• 2 large eggs (GI: 0)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onions
• 2 tbsp chopped fresh dill (GI: 7)
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/3 cup mayonnaise
• 1/4 cup Greek yogurt (GI: 12)
• Juice of 1/2 lemon (GI: 25)
• 1/2 tbsp chopped fresh dill (GI: 7)
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F.
2. Brush salmon fillets with olive oil and season with salt and pepper.
3. Bake the salmon for 15-20 min, or until fully cooked.
4. Remove the salmon skin and flake it into a large mixing bowl.
5. Toss in the almond flour, Greek Yogurt, eggs, chopped parsley, green onions, chopped dill, and paprika. Mix to combine thoroughly and season with salt and pepper.
6. Using an ice cream scoop or spoon, shape the mixture into 6-8 patties. Set them on a baking tray.
7. Place the baking sheet into the oven and bake for 15 minutes until the patties are golden brown.
8. In another mixing bowl, mix together mayonnaise, Greek yogurt, lemon juice, chopped dill, salt, and pepper to create your aioli sauce.
9. Once the salmon patties are finished baking, plate them and add a dollop of the aioli sauce on top.

Flavor Profile: The salmon cakes boast a classic combination of fresh herbs and seasonings, while the lemon dill aioli offers a fresh and tangy complement.

Serving Size: 4-6 servings

Type-2 Diabetic Friendly: This recipe uses low glycemic index crust, made from almond flour and Greek yogurt that keeps blood glucose levels steady, while the salmon, eggs, and Greek Yogurt provide protein which slows the carb absorption rate.