Protein 34 G. 21: Salmon With Lemon Servings

Protein 34 g

21: Salmon with lemon
Servings: 4
Prep time: 10 minutes Cooking time: 30 minutes
Ingredients:
6 ounces salmon fillets, skinless
1 pound asparagus ends trimmed
2 clove garlic, minced
3 tablespoon fresh lemon juice
3 tablespoon olive oil
Salt and pepper to taste
2 lemon, thinly sliced
Fresh thyme or dill sprigs
Directions:
Preheat oven to 400 F.
In a bowl stir together oil, lemon juice and garlic.
Season salmon and asparagus with salt and pepper.
Place the salmon and asparagus onto a 14 inch foil wrap, drizzle the oil and lemon mixture.
Top each fillet with sprigs dill and lemon slices.
Wrap the foil and bake for about 30 minutes.
Serve warm.
Nutritional values
Calories 287 kcal,
Fat 7 g
Carbs 3 g
Protein 27 g
Source:
Melt oil in a skillet. Add the cauliflower rice and cook over medium heat for 10 minutes.
Add salt and cook for another 5 minutes until rice has softened.
For chicken:
In the same skillet add oil, onion, ginger and red chili pepper.
Mix and cook until they become softened, about 5 minutes.
Add curry paste and chicken.
Fry until chicken is light brown.
Add coconut cream and let it simmer for about 10 minutes.
Top with some fresh cilantro.
Nutritional values
Calories 308kcal,
Fat 16 g
Carbs 7 g
Protein 19 g
Source: (https://www.dietdoctor.com/recipes/coconut-chicken)

25: Steak with asparagus
Servings: 2
Prep time: 5 minutes Cooking time: 3 hours 5 minutes
Ingredients:
6 ounce beef top sirloin
1 pound asparagus ends trimmed
1 teaspoon onion powder
2 cloves garlic, minced
1 teaspoon black