This is a delicious all-in-one meal. Salmon is rich in omega-3 fatty acids and quinoa and vegetables are high in fiber and important phytonutrients. Quinoa instructions should be easily available on the package, or online. Enjoy!
Ingredients
Salmon_filets
- 2
Lemon
- Juice of one lemon, about 2 Tablespoons
Black_pepper
- 2 teaspoon cracked black pepper
Dill
- 1 teaspoon fresh dill
Salt
- 1 ½ teaspoons
Oil
- 1 Tablespoon canola, avocado, sesame or light olive oil
Squash
- ⅓ cup chopped yellow squash
Zucchini
- ⅓ cup, chopped
Quinoa
- 1 cup, cooked
Instructions
Step 1
Preheat oven to 400 degrees. Line baking sheet with aluminum foil or parchment paper.
Step 2
Place salmon filets on baking sheet and squeeze 1 Tablespoon of lemon juice on top of each filet and sprinkle 1 teaspoon salt, 1 teaspoon cracked black pepper, and dill on each.
Step 3
Chop yellow squash and zucchini into small pieces and place on baking sheet with salmon. Pour oil over top and sprinkle with salt and pepper.
Step 4
Bake for 20 minutes, or until filets are a solid pink color and squash have softened.
Step 5
Once baked, transfer zucchini and squash to medium size bowl and mix in cooked quinoa. Adding remaining salt and pepper. Enjoy with salmon filet!
Notes
This recipe can be enjoyed at Stage 4 of the bariatric surgery post-operative diet.