Meal Details
Slow-baked salmon with lemon and thyme
1. Slow-baked salmon with lemon and thyme
535 cals, 47p, 2c, 38f (per meal)
  • ,
  • 2 lbs (907g)
  • 2 tbsp (30mL)
  • 1/2 tbsp, leaves (1g)
  • 1 1/3 large (112g)
  • Recipe has been scaled from original by 1.33x. 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.
    Buttered sugar snap peas
    2. Buttered sugar snap peas
    215 cals, 6p, 8c, 15f (per meal)
  • 4 dash (0g)
  • 4 dash (2g)
  • 1/3 cup (72g)
  • 5 1/3 cup (768g)
  • Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
    1
    Prepare sugar snap peas according to instructions on package.
    2
    Top with butter and season with salt and pepper.
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