Salmon with Edamame and Quinoa

  • Time: 25 minutes
  • Servings: 3
  • Serving Size: 4.5 ounces
  • Stage: 6 Post- Op (Transition Foods)

INGREDIENTS:

  • Quinoa, cooked (1/2 cup)(or about 1/5 cup uncooked)
  • Salmon, uncooked - 220 grams
  • Olive oil - 1 tsp (5 grams)
  • Sea salt - 1/4 tsp
  • Edamame beans, cooked - 1/2 cup (78 grams)
  • Soy sauce, low sodium - 3 tsp (15 grams)

INSTRUCTIONS:

  1. Cook the quinoa if using uncooked.
  2. Pre-heat the oven to 400°F or 200°C.
  3. Coat the salmon with the olive oil and place it in a baking dish lined with aluminum foil or parchment paper so it doesn't stick. Sprinkle sea salt on top. Bake for 17-20 minutes or until fully cooked.
  4. Warm up the edamame beans and serve them with the cooked salmon and quinoa. Add soy sauce to the edamame beans to make them moist and for flavor. Enjoy!

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

NUTRITION FACTS per serving:

  • Calories 215
  • Protein 20 grams
  • Carbs 9 grams
  • Fat 11 grams
  • Fiber 2 grams
  • Sugar 1 grams
  • Iron 8% DV
  • Calcium 3% DV
  • Sodium 18% DV

DV = Daily Value, Based on diet for healthy adults

Nutritionist notes: Edamame beans have loads of plant protein plus they are rich in iron and fiber. They make a perfect addition to a gastric sleeve diet. Did you know that whole grains like quinoa are also important sources of iron? They also provide healthy carbs to fuel us up and keep our energy levels at good levels.

Tags: dairy-free, high-protein, gastric sleeve, vsg, bariatric, surgery, recipe

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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.