35+ Quick and Tasty Friday Diabetic Instant Pot Recipes for Healthy Living

If you’re living with diabetes, finding meals that are both satisfying and blood sugar-friendly can be a challenge.

But that doesn’t mean you have to compromise on taste or convenience. With the Instant Pot, you can create delicious, diabetes-friendly meals in a fraction of the time it would take using traditional methods.

And what better way to start the weekend than with a collection of 35+ Friday diabetic Instant Pot recipes that cater to your nutritional needs while keeping your taste buds happy?

From low-carb options to hearty meals, these recipes are designed to be both easy to make and perfect for managing diabetes.

Whether you’re looking for a comforting chicken dish, a veggie-packed stew, or a zesty fish recipe, you’ll find something here to fit your Friday night plans.

35+ Quick and Tasty Friday Diabetic Instant Pot Recipes for Healthy Living

With these 35+ Friday diabetic Instant Pot recipes, you can enjoy delicious, healthy meals without the stress of meal planning or long cooking times.

Each recipe has been carefully selected to ensure it meets the needs of individuals with diabetes, offering a balance of nutrients and flavors that will keep your blood sugar levels in check.

The Instant Pot makes preparing these meals fast and easy, giving you more time to relax and enjoy your evening.

So why wait? Start trying out these recipes today and make every Friday meal a flavorful and diabetes-friendly experience!

Lentil and Spinach Curry

A wholesome and hearty dish, this lentil and spinach curry is perfect for diabetics looking for a nutritious meal. Packed with plant-based protein, fiber, and the goodness of spinach, this recipe is an excellent way to enjoy a flavorful dinner while managing blood sugar levels. It’s quick to prepare, thanks to the Instant Pot, and can be served on its own or paired with a side of cauliflower rice.

Ingredients:

• 1 cup dry green or brown lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (14 oz) diced tomatoes, no added sugar
• 2 cups low-sodium vegetable broth
• 3 cups fresh spinach leaves, roughly chopped
• Salt and pepper to taste
• Lemon wedges for garnish

Instructions:

1. Turn on the Instant Pot and set it to “Sauté” mode. Add olive oil and let it heat up.
2. Add the chopped onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
3. Stir in the cumin, turmeric, coriander, and cayenne pepper. Cook for 1 minute to toast the spices.
4. Add the lentils, diced tomatoes, and vegetable broth. Mix well.
5. Cancel the “Sauté” mode and seal the Instant Pot. Cook on high pressure for 10 minutes.
6. Let the pressure release naturally for 5 minutes, then carefully do a quick release.
7. Open the lid, stir in the spinach, and let it wilt in the residual heat.
8. Adjust seasoning with salt and pepper as needed.
9. Serve hot with lemon wedges on the side.

This curry combines the earthy flavor of lentils with the freshness of spinach, creating a nutrient-rich meal. It’s both satisfying and beneficial for maintaining steady blood sugar levels, making it an excellent choice for a Friday dinner.

Garlic Lemon Chicken with Vegetables

A zesty and aromatic dish, this garlic lemon chicken is a one-pot wonder that’s diabetes-friendly and bursting with flavor. The addition of fresh vegetables ensures a balanced meal rich in fiber and vitamins. Using the Instant Pot makes it a breeze to cook, locking in all the delicious flavors while saving time.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 lemon, juiced and zested
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 cup baby carrots
• 1 cup green beans, trimmed
• 1/2 cup low-sodium chicken broth

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil.
2. Season the chicken thighs with oregano, paprika, salt, and pepper. Sear the chicken in the Instant Pot for 2 minutes per side until golden brown. Remove and set aside.
3. Add garlic to the pot and sauté for 30 seconds until fragrant.
4. Deglaze the pot with chicken broth, scraping up any browned bits. Stir in lemon juice and zest.
5. Place the chicken back into the pot, followed by the carrots and green beans.
6. Seal the Instant Pot and cook on high pressure for 8 minutes.
7. Allow the pressure to release naturally for 5 minutes, then perform a quick release.
8. Serve the chicken and vegetables hot, drizzled with the lemon-garlic sauce from the pot.

This dish is an easy and nutritious way to end the week, offering a delightful combination of tender chicken and perfectly cooked vegetables. Its vibrant flavors and balanced nutrients make it a diabetes-friendly delight.

Cauliflower and Mushroom Risotto

This creamy cauliflower and mushroom risotto is a low-carb twist on a classic dish. It’s perfect for diabetics who want to enjoy a comforting and indulgent meal without worrying about spikes in blood sugar. The Instant Pot simplifies the process, creating a rich, velvety risotto in minutes.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup mushrooms, sliced
• 1 small head cauliflower, grated (or 4 cups riced cauliflower)
• 1/2 cup low-sodium vegetable broth
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 cup unsweetened almond milk
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Turn the Instant Pot to “Sauté” mode and heat the olive oil.
2. Add the onion and garlic, cooking until translucent, about 2-3 minutes.
3. Stir in the mushrooms and sauté for another 2 minutes until they soften.
4. Add the riced cauliflower, vegetable broth, and nutmeg. Stir to combine.
5. Seal the Instant Pot and cook on high pressure for 3 minutes.
6. Quickly release the pressure and open the lid.
7. Stir in Parmesan cheese (if using) and almond milk to create a creamy consistency.
8. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

This risotto is a comforting, guilt-free meal that pairs the earthy taste of mushrooms with the creamy texture of cauliflower. It’s a perfect choice for diabetics seeking a low-carb dinner that doesn’t compromise on flavor.

Chicken and Vegetable Stew

This hearty chicken and vegetable stew is an ideal comfort food that is both nutritious and diabetic-friendly. The Instant Pot makes this dish come together effortlessly, locking in the flavors of tender chicken and a medley of fresh vegetables. With a combination of lean protein and fiber-rich vegetables, it’s an excellent choice for a balanced meal.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 zucchini, diced
• 1 cup green peas
• 2 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil.
2. Add the cubed chicken and cook for 5-7 minutes, browning the chicken on all sides. Remove and set aside.
3. In the same pot, add the onion and garlic. Sauté for 2-3 minutes until fragrant.
4. Add the carrots, celery, zucchini, and peas. Stir to combine.
5. Pour in the chicken broth, and sprinkle in thyme, paprika, salt, and pepper.
6. Return the chicken to the pot, ensuring everything is well-mixed.
7. Seal the Instant Pot and cook on high pressure for 10 minutes.
8. Once done, perform a quick release. Stir the stew and adjust seasoning if needed.
9. Serve hot for a warming and filling meal.

This chicken and vegetable stew offers a variety of textures and flavors, providing essential nutrients in a single pot. It’s an ideal choice for diabetics looking for a satisfying, low-carb meal that doesn’t sacrifice taste.

Stuffed Bell Peppers

These stuffed bell peppers are packed with lean protein, fiber, and vegetables, making them a great option for diabetics. The filling is made with ground turkey, quinoa, and a mix of spices that complement the sweet peppers, providing a satisfying meal. The Instant Pot speeds up the cooking process, delivering a perfectly cooked dish every time.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 pound ground turkey
• 1/2 cup cooked quinoa
• 1/2 cup diced tomatoes (canned, no added sugar)
• 1/4 cup chopped onion
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1/2 cup shredded low-fat cheese (optional)

Instructions:

1. In a pan, cook the ground turkey over medium heat until browned, about 7 minutes. Drain excess fat.
2. Stir in the cooked quinoa, diced tomatoes, onion, cumin, chili powder, and black pepper. Mix well to combine.
3. Stuff each bell pepper with the turkey-quinoa mixture, pressing down gently to pack the filling.
4. Pour 1 cup of water into the Instant Pot and place a trivet or steamer basket inside.
5. Arrange the stuffed peppers on top of the trivet, making sure they’re standing upright.
6. Seal the Instant Pot and cook on high pressure for 8 minutes.
7. Perform a quick release, then carefully remove the peppers.
8. If desired, sprinkle with shredded cheese and let it melt before serving.

Stuffed bell peppers are a satisfying and colorful meal that combines protein, fiber, and vitamins. They’re easy to make and ideal for diabetics seeking a flavorful yet low-carb dish.

Zucchini Noodles with Pesto and Chicken

This low-carb, vegetable-packed dish is a great alternative to traditional pasta. Zucchini noodles, or “zoodles,” paired with a fresh basil pesto and tender chicken breast create a light yet flavorful meal. The Instant Pot ensures that the chicken is perfectly cooked, while the pesto adds an aromatic finish to the dish.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/4 cup pesto sauce (store-bought or homemade)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil.
2. Season the chicken breasts with salt and pepper, and cook them in the Instant Pot for about 4-5 minutes on each side until browned. Remove the chicken and set aside.
3. Add 1/2 cup of water to the Instant Pot and place the chicken back in. Seal the Instant Pot and cook on high pressure for 6 minutes.
4. Release the pressure quickly and remove the chicken. Let it rest before slicing.
5. While the chicken is resting, spiralize the zucchinis into noodles.
6. Toss the zucchini noodles with the pesto sauce.
7. Serve the zucchini noodles with sliced chicken on top, garnished with fresh basil.

This dish is a fantastic, low-carb option for diabetics looking for a pasta alternative. The freshness of the pesto and the crunch of zucchini noodles combine for a delicious and satisfying meal.

Beef and Broccoli Stir-Fry

This beef and broccoli stir-fry is a healthy and quick meal that’s ideal for diabetics. Packed with lean beef and broccoli, this dish provides a good balance of protein, fiber, and essential nutrients. The Instant Pot ensures that the beef is tender and the vegetables are perfectly cooked in a flavorful sauce.

Ingredients:

• 1 pound lean beef, thinly sliced
• 2 tablespoons soy sauce (low sodium)
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger, minced
• 2 garlic cloves, minced
• 2 cups broccoli florets
• 1/2 cup water
• 1 teaspoon cornstarch (optional, for thickening)

Instructions:

1. In a small bowl, mix the soy sauce, oyster sauce, and sesame oil.
2. Set the Instant Pot to “Sauté” mode and add the ginger and garlic. Sauté for 1-2 minutes until fragrant.
3. Add the sliced beef and cook for 4-5 minutes until browned.
4. Stir in the broccoli florets and pour in the soy sauce mixture. Add the water and stir to combine.
5. Seal the Instant Pot and cook on high pressure for 3 minutes.
6. Once the pressure is released, mix the cornstarch with a tablespoon of water and stir it into the sauce to thicken, if desired.
7. Serve the stir-fry hot with a drizzle of sauce.

This beef and broccoli stir-fry is a quick, flavorful meal that provides lean protein, fiber, and plenty of vitamins. It’s a perfect diabetic-friendly dish that’s both easy to make and satisfying.

Shrimp and Cauliflower Rice Stir-Fry

This shrimp and cauliflower rice stir-fry is a light, flavorful, and low-carb meal that’s perfect for diabetics. Packed with protein, fiber, and healthy vegetables, it’s a great way to enjoy a quick and satisfying dinner. The Instant Pot helps to lock in all the flavors while making the cooking process fast and easy.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup cauliflower rice (fresh or frozen)
• 1 cup bell peppers, diced
• 1/2 cup frozen peas
• 2 tablespoons soy sauce (low sodium)
• 1 teaspoon sesame oil
• Salt and pepper to taste
• 1 tablespoon fresh cilantro, chopped (optional)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil.
2. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.
3. In the same pot, add the onion and garlic, sautéing for 2-3 minutes until softened.
4. Add the cauliflower rice, bell peppers, and peas, stirring to combine.
5. Pour in the soy sauce and sesame oil, and season with salt and pepper.
6. Seal the Instant Pot and cook on high pressure for 2 minutes.
7. Quick release the pressure, then stir in the cooked shrimp.
8. Garnish with fresh cilantro if desired and serve immediately.

This stir-fry is an excellent, low-carb substitute for traditional fried rice, with all the rich flavors and nutrients you need for a diabetes-friendly meal. It’s fast, tasty, and packed with protein and vegetables.

Turkey Meatballs in Tomato Sauce

These turkey meatballs in tomato sauce are an easy, healthy, and comforting meal perfect for diabetics. Made with lean turkey, they are a lower-fat alternative to traditional meatballs. The rich tomato sauce enhances the flavor and keeps the dish light yet satisfying. The Instant Pot makes it quick to prepare and perfect for any weeknight dinner.

Ingredients:

• 1 pound ground turkey
• 1/4 cup almond flour (for binding)
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups low-sodium tomato sauce
• 1 tablespoon olive oil
• Fresh basil for garnish

Instructions:

1. In a bowl, mix together ground turkey, almond flour, Parmesan, egg, basil, garlic powder, salt, and pepper until well combined.
2. Form the mixture into meatballs, about 1-2 inches in diameter.
3. Set the Instant Pot to “Sauté” mode and heat the olive oil. Brown the meatballs in batches, about 2-3 minutes per side.
4. Once all the meatballs are browned, add the tomato sauce to the pot.
5. Seal the Instant Pot and cook on high pressure for 10 minutes.
6. Once done, perform a quick release and serve the meatballs in the sauce, garnished with fresh basil.

This dish offers a satisfying and healthy alternative to traditional meatballs, providing a great combination of lean protein and a rich, flavorful sauce. It’s perfect for a diabetic-friendly, low-carb meal that doesn’t sacrifice taste.

Chicken and Asparagus Alfredo

This creamy chicken and asparagus alfredo is a lightened-up version of the classic pasta dish, using cauliflower as a base for the sauce to keep it low-carb and diabetes-friendly. The Instant Pot ensures that the chicken is juicy and tender, while the asparagus adds a pop of freshness. It’s a comforting, nutritious meal that feels indulgent but won’t spike your blood sugar.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 cup cauliflower florets
• 1/2 cup unsweetened almond milk
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• 1 cup asparagus, chopped into bite-sized pieces
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil.
2. Season the chicken breasts with salt and pepper, and cook them in the Instant Pot for 4-5 minutes per side until golden brown. Remove and set aside.
3. Add the cauliflower, almond milk, garlic powder, basil, and black pepper to the pot.
4. Seal the Instant Pot and cook on high pressure for 5 minutes.
5. Release the pressure, and use an immersion blender to blend the cauliflower mixture into a creamy sauce.
6. Add the cooked chicken back to the pot, along with the asparagus, and cook on “Sauté” mode for 3-4 minutes, until the asparagus is tender.
7. Stir in the Parmesan cheese and mix well.
8. Serve hot, garnished with fresh parsley.

This chicken and asparagus alfredo offers all the creamy goodness of a classic alfredo without the carbs. The cauliflower sauce makes it rich and satisfying, while the chicken and asparagus provide protein and fiber, making it a perfect diabetic-friendly dinner.

Eggplant and Chickpea Curry

This eggplant and chickpea curry is a flavorful, hearty, and nutritious vegetarian dish that’s perfect for diabetics. The combination of protein-packed chickpeas and fiber-rich eggplant makes it filling and satisfying. The spices create a rich, aromatic sauce, and the Instant Pot ensures that everything cooks quickly and evenly.

Ingredients:

• 1 large eggplant, cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground turmeric
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1/2 cup low-sodium vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil.
2. Add the onion, garlic, and ginger. Sauté for 2-3 minutes until softened.
3. Stir in the turmeric, cumin, and chili powder, cooking for another 1 minute to release the spices’ flavors.
4. Add the cubed eggplant, chickpeas, diced tomatoes, and vegetable broth to the pot. Stir to combine.
5. Seal the Instant Pot and cook on high pressure for 5 minutes.
6. Quick release the pressure, then stir the curry and adjust seasoning with salt and pepper.
7. Serve the curry hot, garnished with fresh cilantro.

This eggplant and chickpea curry is a satisfying, plant-based meal that’s high in fiber and low in carbs, making it an excellent choice for diabetics. The Instant Pot makes the cooking process simple, while the complex flavors of the curry will leave you coming back for more.

Lemon Garlic Chicken with Brussels Sprouts

This lemon garlic chicken with Brussels sprouts is a low-carb, nutrient-packed meal that’s perfect for diabetics. The Instant Pot makes it easy to prepare with minimal effort, and the bright flavors of lemon and garlic complement the tender chicken and roasted Brussels sprouts, creating a delicious, healthy dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Zest and juice of 1 lemon
• 1 pound Brussels sprouts, halved
• 1 cup low-sodium chicken broth
• Salt and pepper to taste

Instructions:

1. Season the chicken breasts with garlic powder, onion powder, thyme, salt, and pepper.
2. Set the Instant Pot to “Sauté” mode and heat the olive oil. Brown the chicken breasts for about 3 minutes per side, then remove and set aside.
3. Add the Brussels sprouts to the pot and sauté for 2-3 minutes until slightly caramelized.
4. Pour in the chicken broth, lemon juice, and zest. Stir to combine.
5. Place the chicken breasts on top of the Brussels sprouts.
6. Seal the Instant Pot and cook on high pressure for 10 minutes.
7. Quick release the pressure and serve the chicken with Brussels sprouts, drizzling the lemony sauce over the top.

This dish is a great combination of lean protein and fiber-rich vegetables, providing a balanced meal that’s both satisfying and diabetes-friendly. The lemon and garlic add a fresh, bright touch to the chicken and Brussels sprouts.

Spaghetti Squash with Turkey Bolognese

This spaghetti squash with turkey bolognese is a delicious and healthy twist on a classic Italian favorite. By using spaghetti squash instead of pasta, you reduce the carbs, making it perfect for diabetics. The ground turkey bolognese sauce is hearty and flavorful, providing lean protein and a rich tomato-based sauce.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 pound ground turkey
• 1 can (14.5 oz) diced tomatoes (no added sugar)
• 1 tablespoon tomato paste
• 1 teaspoon dried basil
• 1/2 teaspoon oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper.
3. Roast the squash, cut side down, on a baking sheet for 30-40 minutes until tender.
4. While the squash is cooking, set the Instant Pot to “Sauté” mode and heat olive oil.
5. Add the onion and garlic, sautéing until soft, about 3 minutes.
6. Add the ground turkey and cook until browned, breaking it apart with a spoon.
7. Stir in the diced tomatoes, tomato paste, basil, oregano, salt, and pepper.
8. Seal the Instant Pot and cook on high pressure for 10 minutes.
9. Release the pressure and stir the sauce.
10. Once the squash is done, use a fork to scrape the flesh into strands.
11. Serve the turkey bolognese sauce over the spaghetti squash and garnish with fresh parsley.

This spaghetti squash with turkey bolognese is a satisfying, low-carb meal that mimics traditional pasta while providing a healthy, diabetic-friendly alternative. The rich turkey sauce complements the delicate strands of squash for a delicious, flavorful dish.

Cauliflower and Sweet Potato Mash

This cauliflower and sweet potato mash is a perfect side dish for diabetics. It combines the creamy texture of cauliflower with the natural sweetness of sweet potatoes, creating a lower-carb alternative to traditional mashed potatoes. The Instant Pot ensures that both vegetables cook quickly and evenly, giving you a smooth and flavorful mash.

Ingredients:

• 1 small cauliflower, cut into florets
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1/4 cup unsweetened almond milk
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Add the cauliflower florets and sweet potato cubes to the Instant Pot.
2. Pour in 1 cup of water and seal the Instant Pot.
3. Cook on high pressure for 8 minutes.
4. Once done, release the pressure and drain the vegetables.
5. Add the olive oil, almond milk, garlic powder, salt, and pepper.
6. Use an immersion blender or potato masher to mash the vegetables until smooth.
7. Adjust seasoning to taste and serve as a side dish with your favorite protein.

This cauliflower and sweet potato mash is a perfect alternative to traditional mashed potatoes. It’s light and creamy while providing a great balance of nutrients, making it a wonderful addition to a diabetic-friendly meal.

Baked Salmon with Avocado Salsa

This baked salmon with avocado salsa is a healthy, flavorful, and quick meal that’s perfect for diabetics. The omega-3-rich salmon is complemented by a refreshing avocado salsa, adding a burst of healthy fats and vitamins. The Instant Pot can be used to cook the salmon perfectly, while the salsa adds a fresh and zesty touch.

Ingredients:

• 4 salmon fillets
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1 small tomato, diced
• 1/4 cup red onion, finely chopped
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh cilantro, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rub the salmon fillets with olive oil, garlic powder, salt, and pepper.
3. Place the salmon on a baking sheet and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
4. While the salmon is baking, combine the diced avocado, tomato, red onion, lime juice, and cilantro in a bowl.
5. Once the salmon is done, serve with the fresh avocado salsa on top.

This baked salmon with avocado salsa is a simple, healthy dish that’s rich in protein and healthy fats. It’s an ideal meal for diabetics, providing essential nutrients without excess carbohydrates, and it’s quick to prepare for a delicious, satisfying dinner.

Note: More recipes​ are coming soon!