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. Buttered corn
280 cals, 5p, 30c, 14f (per meal)
1/2 tsp (0g)
1/2 tsp (1g)
1/3 cup (63g)
4 2/3 cup (635g)
Recipe has been scaled from original by 3.5x. Adjust cook times and pan sizes accordingly.
1
Prepare corn according to instructions on package.
2
Top with butter and season with salt and pepper to taste.