Southwest Salmon (Pre-Op)

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

INGREDIENTS:

  • Brown rice, cooked - 1 1/2 cup (270 grams)
  • Paprika, ground - 3/4 tsp
  • Sea salt - 1/2 tsp
  • Black pepper, ground - 3/4 tsp
  • Salmon, skinless, uncooked - 360 grams or 12.7 oz
  • Olive oil - 1/2 tbsp (7 grams)
  • Broccoli - 3 cup (300 grams)

INSTRUCTIONS:

  1. Cook the rice if using uncooked (3/4 cup uncooked). 2. Preheat the oven to 400°F or 200°C.
  2. Mix the paprika, sea salt, and black pepper in a small bowl. Place the salmon in a baking dish with aluminum foil or parchment paper and pour the olive oil over it. Use your hand to coat in on all sides. Then add the spices and coat it again on all sides.
  3. Bake the salmon for 17-20 minutes.
  4. Lightly steam the broccoli and serve it with the cooked salmon and brown rice. Enjoy!

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

NUTRITION FACTS per serving:

  • Calories 375
  • Protein 30 grams
  • Carbs 30 grams
  • Fat 15 grams
  • Fiber 4 grams
  • Sugar 2 grams
  • Iron 11% DV
  • Calcium 7% DV
  • Sodium 29% 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.

southwest-salmon-pre-wm.jpg

*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.