Meal Details
1. Slow-baked salmon with lemon and thyme
1405 cals, 123p, 5c, 99f (per meal)
5 1/4 lbs (2381g)
1/3 cup (79mL)
3 1/2 tsp, leaves (4g)
3 1/2 large (294g)
Recipe has been scaled from original by 3.5x. 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. Buttery lemon rice
430 cals, 8p, 88c, 4f (per meal)
3 1/2 tsp (17g)
1 tbsp (7g)
1/4 cup (70mL)
2 1/3 cup (432g)
2 1/3 cup(s) (553mL)
2 1/3 cup(s) (mL)
Recipe has been scaled from original by 2.33x. Adjust cook times and pan sizes accordingly.
1
Combine all ingredients except lemon pepper in saucepan.
2
Bring to a boil, then reduce heat.
3
Cover pot and allow to simmer slowly for 20 minutes, or until liquid is absorbed.
4
Sprinkle with lemon pepper before serving.