Baked Citrus Salmon with Quinoa
- Time: 25 minutes
- Servings: 5
- Serving Size: 4.0 ounces
- Stage: 6 Post-Op (Transition Foods)
INGREDIENTS:
- Salmon, uncooked - 300 grams
- Quinoa, cooked - 1 1/3 cup (246 grams)
- Lime - 2 medium
- Tomato - 1/2 medium (65 grams)
- Hemp seends - 2 tbsp (20 grams)
INSTRUCTIONS:
- Preheat the oven to 200°C or 400°F.
- 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. Remove the salmon after the 10 minutes have passed and place the sliced lime and tomato on top of it. Return the salmon to the oven and bake for another 10 minutes.
- Mix the hemp seeds with the cooked quinoa and serve with cooked salmon Enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for 3 days.
NUTRITION FACTS per serving:
- Calories 190
- Protein 16 grams
- Carbs 13 grams
- Fat 9 grams
- Fiber 2 grams
- Sugar 1 grams
- Iron 7% DV
- Calcium 2% DV
- Sodium 2% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Between this stage and the last you can start incorporating slightly critric foods like lime. Try it in small amounts first to see how your body reacts as it can cause irriation to some patients. Do not eat or bite into the lime.
Tags: dairy-free, soy-free, gluten-free, high-protein, gastric sleeve, vsg, bariatric, recipe
*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.