Meal Details
1. Tasty broiled salmon
165 cals, 16p, 1c, 11f (per meal)
2 2/3 tbsp (40mL)
1/4 cup (53mL)
1/2 tbsp (3g)
1 1/3 clove(s) (4g)
2 2/3 tbsp unpacked (24g)
2/3 lbs (303g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Whisk together the soy sauce, oil, brown sugar, lemon pepper, and garlic in a shallow dish; lay the salmon fillets into the mixture with the skin side facing up. Allow to marinate covered in the refrigerator 4 to 8 hours or overnight.
2
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
3
Remove salmon from the marinade and arrange on a baking sheet. Discard the marinade.
4
Cook the salmon under the broiler until lightly browned and the flesh flakes easily with a fork, about 7 to 10 minutes. Allow the salmon to rest 5 minutes before slicing and serving.
2. Avocado strawberry spinach salad
155 cals, 5p, 5c, 12f (per meal)
3 cup(s) (90g)
1/2 avocado(s) (101g)
2 tbsp, sliced (12g)
2 tbsp (30mL)
2 oz (57g)
1/2 pint (179g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Toss all ingredients together, except the vinaigrette.
2
Drizzle Vinaigrette over salad when serving.