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Recipe from Simpler Savory

The recipe

Diabetic Friendly Baked Salmon

Prep
10 min
Cook
12 min
Total
22 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
290

2× the original author values. Recipe yield: 4 servings.

calories
580

3× the original author values. Recipe yield: 4 servings.

calories
870
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 4 fillets salmon, skin-on — about 6 ounces each
  • 1 tbsp olive oil — or avocado oil
  • 1 tsp lemon zest — from 1 lemon
  • 2 tbsp lemon juice — freshly squeezed
  • 2 cloves garlic — finely minced
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper — freshly ground
  • 1/2 tsp paprika — smoked or sweet
  • 2 tbsp fresh dill, parsley, or chives — chopped
  • 1 tbsp capers — drained, optional
  • 1 lemon — thin slices for serving, optional
  • 1 pinch red pepper flakes — optional
  • 1 pinch flaky sea salt — to finish, optional

Instructions

  1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment for easy cleanup.
  2. Let salmon sit at room temperature for about 15 minutes for even cooking.
  3. Pat salmon fillets very dry with paper towels and place skin-side down on the prepared pan, leaving a little space between pieces.
  4. In a small bowl, stir together olive oil, lemon zest, lemon juice, minced garlic, kosher salt, black pepper, and paprika until glossy.
  5. Spoon the mixture over the salmon, nudging garlic so it sits on top; scatter fresh herbs over the fillets and dot capers around if using.
  6. Bake for 9 to 12 minutes, until the edges turn opaque and the centers shift to soft pink and flake easily with a fork (125–130°F in the thickest part).
  7. For a light crust, switch to broil for 60 to 90 seconds, watching closely to prevent overcooking.
  8. Remove from the oven and let the salmon rest 1 to 2 minutes to finish gently and keep juices in the flesh.
  9. Squeeze a little fresh lemon over the top and add a pinch of flaky salt and red pepper flakes if desired.
  10. Garnish with additional herbs and lemon slices and serve with simple low-carb sides like asparagus, cauliflower mash, or a cucumber-dill salad.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap portions tightly and freeze for up to 2 months; thaw overnight in the fridge. Reheat gently at 275°F, covered, for 8 to 10 minutes until just warm, or enjoy cold flaked over salads to preserve tenderness.

Source: https://simplersavory.com/diabetic-friendly-baked-salmon/