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. Sauteed corn & lima beans w/ shallot
300 cals, 9p, 31c, 12f (per meal)
1/4 cup (50mL)
2 1/2 cup (340g)
2 1/2 cup (400g)
1 tsp (5g)
1 tsp, ground (2g)
5 tsp chopped (17g)
Recipe has been scaled from original by 1.67x. Adjust cook times and pan sizes accordingly.
1
Add the oil to a large skillet over medium-high heat.
2
Add the shallot and cook for about 1-2 minutes, until soft.
3
Add the lima beans, corn, and seasoning and cook, stirring occasionally, until heated through and tender, about 3-4 minutes.
4
Serve.