It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Oven Poached Salmon

Source: dLife

Fresh salmon topped with fennel, peppers, and carrot.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	327.9

Total Carbs	7.6 g

Dietary Fiber	2.6 g

Sugars	1.7 g

Total Fat	8.2 g

Saturated Fat	1.3 g

Unsaturated Fat	3.1 g

Potassium	1326.2 mg

Protein	46.5 g

Sodium	582.1 mg

Dietary Exchanges 8.2 Fat, 1.1 Vegetables, 4.8 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

0.6667
0.6667 cup fat free reduced sodium chicken broth 1.0
1 each fennel bulb 0.25
0 1/4 cup Carrots, julienne, canned 1.0
1 tbsp fresh thyme 1.0
1 each medium garlic cloves 0.6667
0.6667 cup white wine 0.5
0 1/2 cup chopped green bell peppers 0.5
0 1/2 cup chopped red bell peppers 4.0
4 each salmon fillet 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp black pepper

Directions

Preheat oven to 325 degrees F.
Add broth, fennel, carrot, thyme, and garlic to a frying pan and let simmer over low heat.
Place lid on pan and cook 5 minutes.
Mix in wine and pepper and cook 1 minute. Take mixture off of heat.
Season both sides of salmon with salt and pepper.
Arrange salmon, flesh side down on top of vegetables in the frying pan.
Place lid on top and cover handle with aluminum foil. Bake 15 minutes or until fish is flaky.
Take out thyme sprigs and throw away.
Move salmon and vegetables to a serving platter and top with cooking juices.