Happy 2024 everyone! Now that the year-end holidays are out of the way, it’s time to get back to healthy eating. Here’s a tasty recipe to start with, Sheet-Pan Roasted Salmon & Vegetables.
Here are the ingredients with my notes on what to change to cut salt content and help in other ways as well:
- 1 pound fingerling potatoes, halved lengthwise (red potatoes are better if you’re worried about sugar and diabetes)
- 2 tablespoons olive oil
- 5 garlic cloves, coarsely chopped
- ½ teaspoon sea salt (omit this, fish has enough of its own salt)
- ½ teaspoon freshly ground black pepper
- 4 5 to 6-ounce fresh or frozen skinless salmon fillets
- 2 medium red, yellow and/or orange sweet peppers, cut into rings
- 2 cups cherry tomatoes
- 1 ½ cups chopped fresh parsley (1 bunch)
- ¼ cup pitted kalamata olives, halved (substitute low-salt regular olives to cut salt)
- ¼ cup finely snipped fresh oregano or 1 Tbsp. dried oregano, crushed
- 1 lemon
Directions are fairly straight-forward:
- Preheat oven to 425 degrees F. Place potatoes in a large bowl. Drizzle with 1 Tbsp. of the oil and sprinkle with garlic and 1/8 tsp. of the salt and black pepper; toss to coat. Transfer to a 15×10-inch baking pan; cover with foil. Roast 30 minutes.
- Meanwhile, thaw salmon, if frozen. Combine, in the same bowl, sweet peppers, tomatoes, parsley, olives, oregano and 1/8 tsp. of the salt and black pepper. Drizzle with remaining 1 Tbsp. oil; toss to coat.
- Rinse salmon; pat dry. Sprinkle with remaining 1/4 tsp. salt and black pepper. Spoon sweet pepper mixture over potatoes and top with salmon. Roast, uncovered, 10 minutes more or just until salmon flakes.
- Remove zest from lemon. Squeeze juice from lemon over salmon and vegetables. Sprinkle with zest.
Salmon is great if you’re looking for a substitute for red meat main dishes. It has body and flavor to it, and supposedly some of the good fat we’re supposed to eat.
Enjoy and Happy New Year!
