Meal Details
Slow-baked salmon with lemon and thyme
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.
    Quinoa
    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.
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