Meal Details
1. Honey dijon salmon
535 cals, 47p, 12c, 33f (per meal)
5 1/3 fillet/s (6 oz each) (906g)
1/3 cup (80g)
2 2/3 tbsp (56g)
2 2/3 clove (8g)
1 3/4 tbsp (27mL)
Recipe has been scaled from original by 2.67x. 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. Brussels sprout, apple & walnut side salad
380 cals, 6p, 18c, 29f (per meal)
4 1/2 cup (396g)
1 small (2-3/4" dia) (149g)
3/4 cup, chopped (84g)
1 1/2 tbsp (22g)
2 tbsp (30mL)
1/4 cup (68mL)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Thinly slice brussel sprouts and place them in a bowl. Mix with apples and walnuts (optional: to bring out a more earthy flavor in the walnuts, you can toast them in a skillet over medium heat for 1-2 minutes).
2
In a small bowl make the vinaigrette by mixing together the olive oil, apple cider vinegar, maple syrup, and a pinch of salt/pepper.
3
Drizzle vinaigrette over the salad and serve.