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🌿 Mediterranean

Lemon-Herb Salmon with Greek Salad

⏱ 25 min

🍞 ~10g

🍽 4 servings

⭐ 4/5

Why this recipe is T1D-friendly

• Salmon's omega-3s are basically a hug for inflammation, which can mess with insulin sensitivity
• ~32g protein + healthy fat = very flat post-meal curve
• The whole plate is ~10g carbs, all from non-starchy veggies — pair with a controlled grain if needed

Ingredients

• 4 salmon fillets (5-6 oz each), skin-on (0g)
• 3 tbsp olive oil, divided (0g)
• 2 lemons (1 zested + juiced, 1 in wedges) (5g total)
• 2 cloves garlic, minced (1g)
• 2 tsp fresh dill, chopped (or 1 tsp dried) (0g)
• 1 tsp dried oregano (0g)
• 1 English cucumber, chunked (4g total)
• 2 cups cherry tomatoes, halved (16g total)
• 1/2 red onion, thin sliced (3g total)
• 1/2 cup kalamata olives (3g total)
• 1/2 cup crumbled feta (3g total)
• 2 tbsp red wine vinegar (0g)
• Fresh parsley, chopped (0g)
• Salt and pepper

Directions

1. Preheat oven to 400°F. Line a sheet pan with parchment.
2. Pat salmon dry. Place skin-down on the pan.
3. Whisk 2 tbsp olive oil, lemon zest, half the lemon juice, garlic, dill, oregano, salt, and pepper. Spoon over salmon.
4. Roast 12-14 minutes — salmon should flake but still be moist in the center (internal temp 125-130°F for medium).
5. While salmon roasts, build the salad: combine cucumber, tomatoes, red onion, olives, and feta in a big bowl.
6. Whisk remaining olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper. Pour over salad and toss gently.
7. Plate: salmon fillet next to a generous heap of Greek salad. Lemon wedge alongside.
8. Garnish salmon with fresh parsley.

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