Meal Details
1. Slow-baked salmon with lemon and thyme
535 cals, 47p, 2c, 38f (per meal)
Salmon, skin on
32 oz (907g)
Oil
2 tbsp (30mL)
Thyme
1 1/3 tsp, leaves (1g)
Lemon, cut into wedges
1 1/3 fruit (2-3/8" dia) (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. Quinoa
415 cals, 16p, 65c, 7f (per meal)
Water
5 1/3 cup(s) (1264mL)
Quinoa, uncooked
2 2/3 cup (453g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
(Note: Follow quinoa package's instructions if they differ from below)
2
Rinse quinoa in a fine mesh colander.
3
Add quinoa and water to a pot and heat over high heat until boiling.
4
Turn heat down to low, cover, and simmer for 10-20 minutes or until quinoa is soft.
5
Remove from heat and let quinoa sit covered for about 5 minutes, then fluff with a fork.
6
Feel free to season quinoa with any herbs or spices that would pair well with your main dish.