Salmon with Peas
- Time: 25 minutes
- Servings: 3
- Serving Size: 4.0 ounces
- Stage: 5 Post-Op (Solid Foods)
INGREDIENTS:
- Salmon, uncooked - 240 grams
- Olive oil - 1 tsp (5 grams)
- Peas, frozen - 1 cup (134 grams)
- Sea salt - 1/4 tsp
INSTRUCTIONS:
- Pre-heat the oven to 400°F or 200°C.
- Place the salmon in a baking dish and lightly coat with the olive oil on both sides. Bake for 17-20 minutes or until fully cooked.
- Unfreeze the peas in the microwave or by lightly boiling with in a bit of water.
- Serve the salmon with peas and sprinkle the sea salt on top. Enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 3 days. Cut the salmon fillet as necessary to make the listed number of servings.
NUTRITION FACTS per serving:
- Calories 190
- Protein 18 grams
- Carbs 6 grams
- Fat 10 grams
- Fiber 2 grams
- Sugar 2 grams
- Iron 6% DV
- Calcium 2% DV
- Sodium 12% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Even though you are now able to eat more amounts of food per meal it is still important to eat very small bites and chew your food at least 25 times.
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.