Meal Details
1. Slow-baked salmon with lemon and thyme
805 cals, 70p, 3c, 56f (per meal)
3 lbs (1361g)
3 tbsp (45mL)
2 tsp, leaves (2g)
2 large (168g)
Recipe has been scaled from original by 2x. 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
195 cals, 1p, 7c, 16f (per meal)
1 1/2 package (14 oz) (635g)
5 tbsp (72mL)
5 tbsp (72mL)
1 1/2 clove (5g)
1/4 tbsp (2g)
1/4 tbsp (5g)
Recipe has been scaled from original by 1.6x. Adjust cook times and pan sizes accordingly.
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.