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Easy Weeknight Dinner: Salmon with Lemon and Dill

Easy Weeknight Dinner: Salmon with Lemon and Dill
Easy Weeknight Dinner: Salmon with Lemon and Dill

Salmon is so easy to mix with different flavor profiles that it can be a great protein choice for gastric sleeve, gastric bypass, and lap band patients to eat often and never get bored. Since it is rich in omega 3 fatty acids, it tends to stay moister than other seafood options, which is ideal for those who’ve had weight loss surgery. Oftentimes after bariatric surgery, patients have a harder time swallowing and tolerating dry proteins, like chicken breast. Salmon’s natural moistness can make it a protein that is easier to tolerate. If you’re debating whether to buy farm raised salmon or wild caught, read another of Dr. Shillingford’s blogs.

Salmon can be made in so many different ways (baking, grilling, roasting, poaching, etc) but one way that is super easy is to bake it in parchment paper. Using the parchment paper as a “tent” helps to retain moisture and while the food is in the oven baking. This method is perfect for making an “all-in-one” meal where you cook everything together, saving time both cooking and cleaning up.

This recipe can be changed based on your vegetable and spice preferences. If you don’t like asparagus, you could change to another lower carbohydrate vegetable ( see some suggestions here) . Or if dill isn’t your favorite, try rosemary, thyme, or tarragon. But, any way you make it, the end result should be a high protein, low carbohydrate meal that tastes good and keeps bariatric patients on their track for weight loss success!

Salmon with Lemon and Dill

Asparagus spears

Red pepper strips

1 salmon fillet

Squeeze of lemon juice

3 lemon slices

Salt and pepper

Sprigs of dill

Directions:

  1. Line a pan with parchment paper.
  2. Prepare the asparagus stalks and pepper strips. Lay them down on the parchment paper (off center to allow the unused parchment to cover over the top).
  3. Place salmon fillet on top of vegetables.
  4. Sprinkle with salt and pepper.
  5. Lay lemon slices on the fillet and squeeze some extra lemon juice on top. Lay small sprigs of dill on top of the lemon.
  6. Fold the parchment paper over and fold all the edges together to form a tent.
  7. Bake in a 350 degree oven for 20 minutes.
The amounts are intentionally left out so that you can adjust the recipe to the amount you can tolerate. For some bariatric patients that will be more, and for others it will be less depending on their stages, time since surgery, and amount of weight loss. You could adjust the recipe for more servings by repeating the process and cooking each fillet in their own parchment tent.

This recipe suggestion is offered by Dr. Shillingford, MD, PA, a board-certified surgeon specializing in advanced laparoscopic and weight loss surgery. Dr. Shillingford encourages his gastric sleeve, gastric bypass, and lap band patients to focus on consuming their protein first, then vegetables in order to maximize their protein intake. Protein (plus water) should be the priority after weight loss surgery to maximize weight loss while maintaining muscle mass. As every bariatric surgery patient is different, Dr. Shillingford encourages his patients to utilize the free Nutrition Support Meetings he offers each month in order to ask questions and get advice from both fellow weight loss surgery patients and his bariatric dietitian. To schedule your consultation with Dr. Shillingford’s South Florida office at (561) 483-8840.