Meal Details
1. Honey dijon salmon
500 cals, 44p, 12c, 31f (per meal)
5 fillet/s (6 oz each) (850g)
5 tbsp (75g)
2 1/2 tbsp (53g)
2 1/2 clove (8g)
5 tsp (25mL)
Recipe has been scaled from original by 2.5x. 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. Lentils
260 cals, 18p, 38c, 1f (per meal)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Cooking instructions of lentils can vary. Follow package instructions if possible.
2
Heat lentils, water, and salt in a saucepan over medium heat. Bring to a simmer and cover, cooking for about 20-30 minutes or until lentils are soft. Drain any extra water. Serve.
3. Green bean, corn, and tomato salad
205 cals, 4p, 16c, 12f (per meal)
3/4 lbs (340g)
1/4 tbsp (4g)
2 1/4 tbsp (34mL)
3 tbsp (45mL)
1 1/2 cup (204g)
3/8 small (26g)
1 1/2 cup cherry tomatoes (224g)
6 tbsp (50g)
Recipe has been scaled from original by 1.5x. 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.