Meal Details
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.
2. Pan roasted zucchini
165 cals, 3p, 6c, 13f (per meal)
4 medium (784g)
2 tbsp, ground (14g)
2 tsp, ground (4g)
2 tsp (6g)
2 tsp (12g)
4 tbsp (60mL)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Cut the zucchini lengthwise into four or five fillets.
2
In a small bowl whisk together the olive oil and seasonings.
3
Brush the oil mixture over all sides of the zucchini slices.
4
Place zucchini in heated pan for 2-3 minutes on one side. Then flip and cook for another minute on the other side.
5
Serve.