Meal Details
1. Slow-baked salmon with lemon and thyme
270 cals, 23p, 1c, 19f (per meal)
1 lbs (454g)
1 tbsp (15mL)
1/4 tbsp, leaves (1g)
2/3 large (56g)
Recipe has been scaled from original by 0.67x. 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. Baked parmesan zucchini
60 cals, 3p, 3c, 4f (per meal)
1 dash, ground (0g)
1 dash (1g)
1 tsp (4g)
1 tbsp (15mL)
4 tbsp (25g)
2 medium (392g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 350 F (180 C).
2
In a small bowl mix together the parmesan, Italian herbs, salt, and pepper.
3
Grease baking sheet and place zucchini skin side down on the sheet.
4
Drizzle zucchini with olive oil and sprinkle the parmesan mixture over top.
5
Bake for 15 minutes, until tender.
6
Broil for 2-3 minutes, until golden.
7
Serve.