Meal Details
1. Honey dijon salmon
536cal, 47p, 12c, 33f (per meal)
1 3/4 tbsp (27mL)
2 2/3 clove (8g)
2 2/3 tbsp (56g)
1/3 cup (80g)
5 1/3 fillet/s (6 oz each) (906g)
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. Roasted rosemary sweet potatoes
210cal, 2p, 25c, 9f (per meal)
4 tsp (4g)
1/2 tbsp, ground (3g)
1/2 tbsp (8g)
2 2/3 tbsp (40mL)
2 2/3 sweetpotato, 5" long (560g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper.
2
Combine all ingredients in a medium mixing bowl and toss to coat.
3
Spread sweet potatoes evenly over the baking sheet.
4
Cook in the oven for about 30 minutes until golden.
5
Remove from oven and serve.