Baked Citrus Salmon with Quinoa (Pre-Op)

  • Time: 30 minutes
  • Servings: 3
  • Stage: Pre-Op

INGREDIENTS:

  • Quinoa, cooked - 1 1/2 cup (278 grams)
  • Salmon, uncooked - 360 grams or 13 ounces
  • Lime - 1 large
  • Tomato - 2 small (180 grams)
  • Green beans (string beans), chopped - 3 cups (345 grams)

INSTRUCTIONS:

  1. Cook the quinoa if using uncooked (1/2 cup uncooked).
  2. Preheat the oven to 200°C or 400°F.
  3. Place the salmon in a baking dish with aluminum foil underneath, squeeze half of the lime over it, and place it in the oven for 10 minutes. Thinly slice the remaining lime and the tomato.
  4. Remove the salmon from the oven and place the sliced lime and tomato on top of it. Return the salmon to the oven and bake for 7 to 10 minutes more.
  5. Lightly steam the string beans and serve together with the salmon and quinoa. Enjoy!

*Note: Divide equally by the listed number of ingredients. Stays fresh in the refrigerator for up to 3 days.

NUTRITION FACTS per serving:

  • Calories 370
  • Protein 31 grams
  • Carbs 31 grams
  • Fat 14 grams
  • Fiber 7 grams
  • Sugar 3 grams
  • Iron 17% DV
  • Calcium 7% DV
  • Sodium 3% DV

DV = Daily Value, Based on diet for healthy adults

Nutritionist Notes: Please note that this recipe if for future gastric sleeve patients that need to lose weight before their surgery. Do not follow this recipe if you already had your surgery.

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*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.