Meal Details
1. Slow-baked salmon with lemon and thyme
670 cals, 58p, 2c, 47f (per meal)
2 1/2 lbs (1134g)
2 1/2 tbsp (38mL)
1/2 tbsp, leaves (2g)
1 2/3 large (140g)
Recipe has been scaled from original by 1.67x. 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. Coleslaw
120 cals, 1p, 4c, 10f (per meal)
1 package (14 oz) (397g)
3 tbsp (45mL)
3 tbsp (45mL)
1 clove (3g)
4 dash (1g)
4 dash (3g)
1
Create dressing by whisking together the oil, lemon juice, garlic, cumin, and salt in a small bowl.
2
When serving, toss coleslaw with dressing and serve.