Meal Details
Slow-baked salmon with lemon and thyme
1. Slow-baked salmon with lemon and thyme
200 cals, 18p, 1c, 14f (per meal)
  • ,
  • 3/4 lbs (340g)
  • 3/4 tbsp (11mL)
  • 4 dash, leaves (1g)
  • 1/2 large (42g)
  • Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
    1
    Preheat oven to 275 F (135 C).
    2
    Line a rimmed baking sheet with greased aluminum foil.
    3
    Mix oil, thyme, and juice from 1/4 lemon in a small bowl. Spread thyme mixture evenly over the salmon. Season with salt and pepper to taste.
    4
    Place salmon fillets, skin side down, on the baking sheet.
    5
    Bake salmon until just opaque in center, about 15-18 minutes. Serve with lemon wedges.
    Baked sweet potatoes
    2. Baked sweet potatoes
    110 cals, 2p, 18c, 2f (per meal)
  • ,
  • 1/2 tbsp (8mL)
  • 1 dash, ground (0g)
  • 2 sweetpotato, 5" long (420g)
  • 1 dash (1g)
  • 1 dash, ground (0g)
  • Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
    1
    Preheat oven to 350 degrees F (175 degrees C) and grease a glass or non-stick baking dish.
    2
    Wash and peel the sweet potatoes. Cut them into medium size pieces.
    3
    Place the cut sweet potatoes in the baking dish evenly coat them with the oil, oregano, and salt and pepper (to taste). Rub the sweet potato pieces to ensure they are fully coated.
    4
    Bake for 60 minutes or until soft.
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