Meal Details
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.
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.