Meal Details
1. Honey dijon salmon
670cal, 59p, 16c, 41f (per meal)
3 1/3 clove (10g)
2 1/4 tbsp (33mL)
1/4 cup (70g)
6 2/3 tbsp (100g)
6 2/3 fillet/s (6 oz each) (1134g)
Recipe has been scaled from original by 3.33x. 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
368cal, 4p, 43c, 16f (per meal)
4 2/3 sweetpotato, 5" long (980g)
2 1/3 tbsp (8g)
3/4 tbsp, ground (5g)
3/4 tbsp (14g)
1/3 cup (70mL)
Recipe has been scaled from original by 2.33x. 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.