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. Asparagus
65 cals, 1p, 2c, 5f (per meal)
1/2 lbs (227g)
1 1/2 tbsp (23mL)
4 dash (3g)
4 dash, ground (1g)
1 1/2 tbsp (23mL)
1
Heat olive oil in a pan over medium-high heat.
2
Add asparagus and cook for 5 minutes, until tender.
3
Add in lemon juice and seasoning; stir.
4
Remove from heat and serve.