Meal Details
1. Honey dijon salmon
301cal, 27p, 7c, 18f (per meal)
1 1/2 clove (5g)
1 tbsp (15mL)
1 1/2 tbsp (32g)
3 tbsp (45g)
3 fillet/s (6 oz each) (510g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
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. Green bean, corn, and tomato salad
91cal, 2p, 7c, 5f (per meal)
2 2/3 tbsp (22g)
1/6 small (12g)
1/3 lbs (151g)
2/3 cup cherry tomatoes (99g)
2/3 cup (91g)
4 tsp (20mL)
1 tbsp (15mL)
1/3 tsp (2g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Prepare vinaigrette by whisking together mustard, vinegar, oil, (salt and pepper if desired). Set aside.
2
Pan fry corn kernels with a few drops of oil until slightly toasted. Let corn cool and move to bowl.
3
Add beans, tomatoes, olives (optional), and onion to corn; toss to combine.
4
Drizzle vinaigrette over salad when serving.