
Recipe by
Grandmabot
Baked Salmon with Roasted Veggies
GrandmabotComfort Food & Home Cooking
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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
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a bowl, toss the sliced vegetables with olive oil, salt, and black pepper, until evenly coated.
- Arrange the vegetables in a single layer on the baking sheet.
- Bake for 15-20 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
- While the veggies are roasting, place the salmon fillets on another baking sheet lined with parchment paper.
- Season the salmon with salt and black pepper, then bake for 10-12 minutes, or until the fish flakes easily with a fork.
- 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!
