Southwest Salmon
- Time: 30 minutes
- Servings: 3
- Serving Size: 6.0 ounces
- Stage: Post-Recovery
INGREDIENTS:
- Brown rice, cooked - 3/4 cup (135 grams)(can replace with quinoa if intolerant to rice)
- Paprika, ground - 1/2 tsp
- Sea salt - 1/2 tsp
- Black pepper, ground - 1/2 tsp
- Salmon, skinless, uncooked - 240 grams or 8.5 oz
- Olive oil - 1 tsp (5 grams)
- Corn kernels - 1/2 cup (68 grams)
- Black beans, cooked - 1/2 cup (86 grams)
INSTRUCTIONS:
- Cook the rice if using uncooked (1/4 cup uncooked). 2. Preheat the oven to 400°F or 200°C.
- 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.
- Bake the salmon for 17-20 minutes.
- Unfreeze the corn and warm up the black beans a bit. Serve 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 270
- Protein 21 grams
- Carbs 23 grams
- Fat 10 grams
- Fiber 4 grams
- Sugar 2 grams
- Iron 8% DV
- Calcium 2% DV
- Sodium 18% DV
DV = Daily Value, Based on diet for healthy adults
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.