Meal Details
1. Slow-baked salmon with lemon and thyme
400 cals, 35p, 1c, 28f (per meal)
1 1/2 lbs (680g)
1 1/2 tbsp (23mL)
1 tsp, leaves (1g)
1 large (84g)
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. Roasted veggies
145 cals, 4p, 13c, 6f (per meal)
3 clove(s) (10g)
4 medium (244g)
5/6 medium (2-1/2" dia) (88g)
5 tsp (24mL)
1 1/2 medium (190g)
3 dash (2g)
3 dash, ground (1g)
2 1/2 tsp (9g)
1 1/2 cup cherry tomatoes (238g)
3 cup chopped (291g)
Recipe has been scaled from original by 0.8x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425 F (220 C).
2
Chop and slice all veggies and lay them out on a baking sheet. You can leave the garlic cloves whole as they will soften and sweeten as they roast.
3
Drizzle olive oil over the veggies and garlic and sprinkle on all of the seasonings.
4
Toss to coat.
5
Place in oven for about 20 minutes until tender. Cook time will depend on the size of your vegetables, so keep an eye while cooking, and leave in oven longer if needed.