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. Baked parmesan mushrooms
310 cals, 11p, 11c, 23f (per meal)
2 large (168g)
4 tbsp (20g)
4 tsp, ground (6g)
1/2 tbsp, ground (3g)
1/2 tbsp (9g)
6 clove(s) (18g)
6 tbsp (90mL)
16 cup, pieces or slices (1120g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 375 F (190 C) and grease a baking sheet.
2
Place mushrooms in a layer on the sheet.
3
Zest about half the lemon and sprinkle it on the mushrooms.
4
Juice the whole lemon and add the juice to the mushrooms.
5
Sprinkle parmesan, garlic, and seasonings over the mushrooms and toss to coat.
6
Bake for 12-15 minutes, until brown and soft. Stir occasionally.
7
Serve.