10 grape tomatoes
2 whole carrots, washed and peeled
1 broccoli crown
1 medium yellow squash
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground pepper
1 large fresh salmon fillet cut vertically in half
1 tablespoon fresh dill
1 lemon, half juiced and half sliced for garnish
DirectionsPreheat the oven to 400 degrees F. Add aluminum foil to a large rimmed sheet pan. Cut the tomatoes in half, slice the carrots, cut off the broccoli florets from the stem, and slice the squash evenly into half-moon shapes. Place all vegetables on the cookie sheet.
Combine the olive oil, garlic, salt and pepper together in a separate bowl. Drizzle half of that mixture over the vegetables, and toss them around to coat with oil. Roast the vegetables for about 5 minutes.
After 5 minutes pull the vegetables out of the oven and place the salmon fillets on the sheet pan, skin down. Brush the remaining mixture over the salmon and vegetables. Squeeze one half of the lemon on the salmon. Sprinkle the dill over the salmon. Cut the other half of the lemons into slices and place on top of the salmon. Place the sheet pan bake in the oven and bake for 15-20 minutes (or until the salmon is cooked all the way through).
Yield: 2 servings
Nutrient Breakdown: Calories 380, Fat 23g (3.5g saturated fat), Sodium 390mg, Carbohydrate 11g, Fiber 3g, Protein 31g
Diabetes Plate Plan or Exchanges: 2 Vegetables, 4 Lean Meats, 2 Fats