Meal Details
1. Salmon burger
440 cals, 20p, 27c, 28f (per meal)
1 tsp (5mL)
1 tsp (1g)
6 tbsp (90mL)
1 cup (30g)
4 patty (452g)
4 bun(s) (204g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a skillet over medium-low heat. Add salmon burger to the skillet and cook for about 4-6 minutes on each side until fully cooked.
2
Meanwhile, mix together the mayo and the dill.
3
Place the salmon burger on the bun and top with mayo and greens. Serve.
2. Roasted butternut squash
225 cals, 3p, 27c, 9f (per meal)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Preheat the oven to 400°F (200°C).
2
Peel the butternut squash using a vegetable peeler. Cut off the ends, halve it lengthwise, and scoop out and discard the seeds. Dice the squash into bite-sized cubes.
3
Place the squash cubes on a baking sheet and drizzle with oil and season with salt and pepper. Toss to coat evenly.
4
Roast for about 25-30 minutes or until the squash is fork-tender and has a golden color, stirring halfway through the roasting time. Serve.