Eating a nutritious diet is critical to shedding pounds, and minimizing your caloric intake should be a priority if you expect your efforts to be worth the time. Once you manage to accurately schedule your meals, the next challenge is finding recipes that pack very few calories, but taste great and deliver essential nutrients in substantial amounts as well. To help you out, we gathered a few great low calorie dinners you can consider preparing in no time.
Baked Salmon with Lemon, Asparagus and Bulgur
Salmon is a great source of omega-3 fatty acids that will certainly contribute to melting away those extra pounds that bulk out your otherwise slim silhouette. For this particular recipe, you will need:
- 1 pound asparagus (trimmed)
- 1 cup bulgur
- 1 lemon (thinly sliced)
- 1 1/2 cups low-sodium vegetable
- 2 tablespoons fresh dill (chopped)
- 1 1/4 pounds skinless salmon fillet
- black pepper
- kosher salt
Directions: Heat your oven to 350 degrees. In a large baking dish, combine the bulgur, 1/4 teaspoon each pepper and salt, and the broth. Arrange the asparagus in a single layer on top, and place the salmon on top. Season it with half a teaspoon (1/2) salt and a quarter teaspoon (1/4) pepper, and top it with very thin lemon slices. Bake everything for about 20 to 30 minutes after you covered it with foil, until the salmon is cooked through, and the asparagus and broth are tender. Drizzle the dish with oil and sprinkle some dill on top.
Halibut with Grilled Eggplant
For this low-calorie dinner recipe, you will need:
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons canola oil
- 4 pieces skinless halibut (6 ounces each)
- 2 tablespoons rice vinegar
- 1 medium eggplant
- 1 jalapeno (seeded and sliced)
- 1 teaspoon fresh ginger (finely chopped)
- 1/2 cup fresh cilantro
- black pepper
- kosher salt
Directions: Heat grill to medium-high heat. In a bowl, combine the canola oil and one tablespoon soy sauce. Brush the fish and eggplant with it, then season with 1/4 teaspoon each pepper and salt. Oil grill, then grill the fish and eggplant until the fish gets opaque throughout, and the eggplant is tender (about 5 minutes on each side for both). In a separate bowl, mix the vinegar, cilantro, ginger, jalapeno, and the rest of the soy sauce. Drizzle the mixture over the eggplant and fish before serving.
Roasted Scallions and Cod with Roasted Potatoes
If you are a fan of potatoes, you can now have them in your dinner with the following recipe. You will need:
- 4 pieces skinless cod (6 ounces each)
- 1 pound red potatoes (sliced)
- 2 bunches scallions (trimmed)
- 2 tablespoons olive oil
- 1 lemon
- 1/2 teaspoon chili powder
- kosher salt
- black pepper
Directions: Heat your oven to 425 degrees. Toss the red potatoes with one tablespoon of the oil on a rimmed baking sheet, adding the chili powder, 1/4 teaspoon pepper and 1/2 teaspoon salt. Roast 20 to 25 minutes, until everything is brown and tender. Place the scallions and fish on another baking sheet, pour the remaining oil, then season with 1/4 teaspoon pepper and 1/2 teaspoon salt. Peel the zest of the lemon (with a vegetable peeler), slice them thinly, then sprinkle them carefully on the fish. Keep the lemon. After the red potatoes have cooked for about ten minutes, place the fish in the oven and cook it until the scallions are very tender. Cut the lemon in half, then squeeze the juice over the scallions and fish.
