Salmon with Mashed Potatoes
- Time: 25 minutes
- Servings: 6
- Serving Size: 2.5 ounces
- Stage: 4 Post-Op (Soft Foods)
INGREDIENTS:
- White potato - 2 small (240 grams)
- Salmon, uncooked - 220 grams
- Nutritional yeast - 1 tsp (1 grams)
- Sea salt - 1/4 tsp
- Black pepper, ground 1/8 tsp
INSTRUCTIONS:
- Preheat the oven to 400°F or 200°C.
- Place salmon in a baking dish with aluminum foil or parchment paper underneath and bake in the oven for 17-20 minutes.
- Fill a medium pot halfway with water and bring to a boil. Peel and chop the potatoes. Add them to the pot and boil them for about 12 minutes or until fork tender.
- Drain the water and in the same pot or another bowl mash the potatoes and add the nutritional yeast, sea salt, and black pepper. Mix gently.
- Serve the mashed potatoes with the salmon. Enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 3 days. Please freeze any servings individually that will be used past the freshness days and defrost by placing it in the refrigerator a day before it's needed.
NUTRITION FACTS per serving:
- Calories 95
- Protein 8 grams
- Carbs 6 grams
- Fat 4 grams
- Fiber 1 grams
- Sugar 0 grams
- Iron 2% DV
- Calcium 1% DV
- Sodium 5% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Remember to eat in small bites and chew your food at least 25 times! This twist on a classic mashed potato is what we have found to be the healthies and most flavorful alternative. It uses no unhealthy fats from butter, actually no dairy at all, so it is perfect for those who are dairy-intolerant plus it is much healthier. Nutritional yeast gives it an almost cheesy flavor that is light but delicious.
Tags: dairy-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.