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. Baked parmesan mushrooms
234cal, 8p, 8c, 17f (per meal)
12 cup, pieces or slices (840g)
1/4 cup (68mL)
4 1/2 clove(s) (14g)
1 tsp (7g)
1 tsp, ground (3g)
1 tbsp, ground (4g)
3 tbsp (15g)
1 1/2 large (126g)
Recipe has been scaled from original by 1.5x. 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.