Caesar salmon with roasted tomatoes and artichokes

Preheat your oven to 200°C (392°F).
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, and grated Parmesan cheese to make the Caesar dressing. Season with salt and pepper to taste. Set aside.
Place the salmon fillets on a baking sheet lined with parchment paper or lightly greased with olive oil. Season the salmon with salt and pepper, then brush the Caesar dressing generously over the fillets.
In a separate bowl, toss the cherry tomatoes and quartered artichoke hearts with olive oil, salt, and pepper.
Spread the tomato and artichoke mixture around the salmon fillets on the baking sheet.
Roast everything in the preheated oven for about 15-20 minutes or until the salmon is cooked through and flakes easily with a fork, and the tomatoes and artichokes are tender and slightly caramelized.
Once done, remove the baking sheet from the oven.
Serve the Caesar Salmon with Roasted Tomatoes and Artichokes hot, drizzling any remaining Caesar dressing over the top as desired.
This recipe is a flavorful and diabetes-friendly option that provides a balanced meal with lean protein, healthy fats, and plenty of vegetables. Remember to adjust portion sizes and ingredients according to your dietary needs and preferences.