Meal Details
1. Honey dijon salmon
201cal, 18p, 5c, 12f (per meal)
2 tsp (10mL)
1 clove (3g)
1 tbsp (21g)
2 tbsp (30g)
2 fillet/s (6 oz each) (340g)
1
Preheat oven to 350 F (180 C)
2
Take half of the mustard and spread it over the top of the salmon.
3
Heat the oil over medium high heat and sear the top of the salmon for about 1 or 2 minutes.
4
Meanwhile, combine remaining mustard, honey, and garlic in a small bowl.
5
Transfer salmon to a greased baking sheet, skin side down, and brush on the honey mixture all over the top.
6
Bake for about 15-20 minutes until done.
7
Serve.
2. Roasted rosemary sweet potatoes
105cal, 1p, 12c, 5f (per meal)
2 tsp (2g)
1/4 tbsp, ground (2g)
1/4 tbsp (4g)
4 tsp (20mL)
1 1/3 sweetpotato, 5" long (280g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper.
2
Combine all ingredients in a medium mixing bowl and toss to coat.
3
Spread sweet potatoes evenly over the baking sheet.
4
Cook in the oven for about 30 minutes until golden.
5
Remove from oven and serve.