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Baked Salmon with Roasted Vegetables from The End of Diabetes
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5 from 1 vote

Baked Salmon with Roasted Vegetables

Trying to eat more salmon? Try this one-pan baked salmon with roasted vegetables for a delicious dish that's packed with healthy omega-3 fatty acids!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Fish & Seafood
Cuisine: American
Keyword: baked salmon, easy dinner recipes, roasted salmon
Servings: 4
Calories: 230kcal
Author: Diabetic Foodie

Ingredients

  • 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 ½ cups butternut squash (peeled and cut into 1/2-inch pieces)
  • 4 salmon fillets (about 3 ounces each)
  • garlic pepper

Instructions

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone liner.
  • In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, tamari, and pepper.
  • Add the bell peppers, eggplant, yellow squash, and butternut squash. Toss until the vegetables are well-coated, then pour the mixture onto the prepared baking sheet.
  • Season the salmon with garlic pepper.
  • Place the pan in the oven and roast the vegetables for about 3 minutes.
  • Remove the pan from the oven, add the salmon on top of the vegetables, then return to the oven.
  • Continue roasting until the salmon is cooked through and the vegetables are tender, about 12 minutes.

Notes

This recipe is for 4 servings. Each serving is one 3-ounce salmon fillet.
The vegetables above are simply a suggestion — feel free to use whatever vegetables are in season!
Leftovers can be stored covered in the refrigerator for up to 3 days.

Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 21g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 47mg | Sodium: 104mg | Potassium: 1212mg | Fiber: 7g | Sugar: 9g | Vitamin A: 6750IU | Vitamin C: 91.6mg | Calcium: 70mg | Iron: 2mg | Net carbs: 14g