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. Lima beans
75 cals, 5p, 10c, 0f (per meal)
1
Cook lima beans according to package.
2
Season to taste with salt and pepper.
3
Serve.
3. Baked fries
195 cals, 3p, 25c, 7f (per meal)
1
Preheat oven to 450°F (230°C) and line a baking sheet with foil.
2
Slice the potato into thin sticks and place them on the baking sheet. Drizzle some oil over the potatoes and season liberally with some salt and pepper. Toss potatoes to coat them evenly.
3
Roast potatoes for about 15 minutes, flip them using a spatula, and continue roasting another 10-15 minutes until soft and golden. Serve.