Baked Citrus Salmon with Quinoa
- Time: 25-30 minutes
- Servings: 4
- Serving Size: 5.0 ounces
- Stage: Post-Recovery
INGREDIENTS:
- Salmon, uncooked - 300 grams or 10.6 oz
- Quinoa, cooked - 1 1/3 cup (246 grams)(or 2/5 cup uncooked)
- Lime - 2 medium (160 grams)
- Tomato - 1/2 medium (63 grams)
- Hemp seeds - 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 7-10 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 240
- Protein 20 grams
- Carbs 16 grams
- Fat 11 grams
- Fiber 2 grams
- Sugar 1 grams
- Iron 9% DV
- Calcium 3% DV
- Sodium 2% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Quinoa is a gluten free grain that is high in protein. It makes a great addition to a gastric sleeve diet by itself, but mixing it with hemp seeds gives it an extra kick of protein and healthy fats.
Tags: salmon, quinoa, high protein, gluten-free, soy-free, dairy-free, low-carb, 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.