Trying to eat more fish? Try this Baked Salmon with Roasted Vegetables and use whatever veggies are in season. Salmon is loaded with omega-3 fatty acids and full of other health benefits too.
I just finished reading The End of Diabetes by Joel Fuhrman, MD (affiliate link). Dr. Fuhrman believes that if you adopt a mostly vegan diet, you can “cure” diabetes.
The Grillmaster and I haven’t fully committed to the diet, but we are following some of the guidelines. We are enjoying frequent vegetarian meals, we eat substantially more nuts, seeds and raw vegetables and we’ve cut back on dairy products. However, I really haven’t been able to get excited about oil-free, nut- and seed-based salad dressings. They just remind me of peanut butter, which I’ve always hated. (Yes, I was one of those kids who ate jelly only sandwiches.)
Dr. Fuhrman’s plan does allow fish a couple of times per week and this Baked Salmon with Roasted Vegetables accompanied by a salad and fresh fruit is a typical dinner. The veggies are spectacular on their own and would make an excellent side dish.
I’m really curious about how many people with diabetes would be willing to embrace a primarily vegan diet if it meant they could stop taking most of their medications and “cure” their diabetes. Please leave a comment and let me know your thoughts.
Try these other salmon recipes:
- Southwest-Spiced Salmon Chowder
- Salmon Tacos with Kale, Collards, and Lemon-Tomato Vinaigrette
- Broiled Salmon with Onion Marmalade over Greens
- Salmon in Tomato, Thyme, and Ginger Sauce
- Salmon Meatballs with Quinoa
Baked Salmon with Roasted Vegetables
30-minute meal featuring healthy salmon and whatever veggies are in season
- 2 teaspoons olive oil
- 2 tablespoons balsamic vinegar
- 3 cloves garlic minced
- 1 teaspoon low-sodium tamari or soy sauce
- freshly ground black pepper
- 1 medium red bell pepper cut into 1/2-inch pieces
- 1 medium Asian-style (skinny) eggplant cut into 1/2-inch pieces
- 1 medium yellow squash cut into 1/2-inch pieces
- 1 1/2 cups butternut squash peeled and cut into 1/2-inch pieces
- 4 salmon fillets about 3 ounces each
- garlic pepper
Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone liner.
In a large bowl, whisk together olive oil, balsamic vinegar, garlic, tamari, and pepper. Add bell peppers, eggplant, yellow squash, and butternut squash. Toss to coat vegetables, then pour mixture onto baking sheet.
Season the salmon with garlic pepper.
Roast the vegetables for about 3 minutes, then add the salmon to the baking sheet on top of the vegetables. Continue roasting until salmon is cooked through and vegetables are tender, about 12 minutes.