7 Healthy Low-Calorie Seafood Dinners

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Prepare healthy dinner for your family with one of these seven low calorie seafood recipes. This collection has various recipes of grilling salmon. You can also whip up a cheesy and savory lemon garlic shrimp pasta for a weekend dinner. You can also cook the quick and easy seared scallops and sea bass. Whichever seafood recipe it is, your family will love these healthy seafood dinners!

1. Parchment-Baked Salmon 4 Ways

Ingredients:

Tomato Pesto Salmon

• 3 oz green beans
• olive oil to taste
• salt and black pepper to taste
• 6 oz skinless salmon
• 2 tbsp pesto
• 10 cherry tomatoes (halved)

Teriyaki Salmon

• 1/2 cup carrot (peeled and sliced)
• 1 cup broccoli florets
• olive oil to taste
• salt and black pepper to taste
• 6 oz skinless salmon
• 2 tbsp Teriyaki sauce

Lemon Dill Salmon




• 7 oz asparagus
• salt and black pepper to taste
• olive oil to taste
• 3-4 onion rings
• 2 lemon slices
• some fresh dill
• 6 oz skinless salmon

Garlic Butter Salmon

• 1 small potato (thinly sliced)
• 1 clove garlic (minced)
• 2 tbsp parsley (finely chopped)
• 3 tbsp melted butter
• salt and black pepper to taste
• 6 oz skinless salmon

Instructions:

Tomato Pesto

Preheat oven to 350 F.

Fold a parchment paper in half.
Open the parchment and on one half, add green beans.
Drizzle olive oil to taste.
Season with salt and black pepper to taste.
Place the skinless salmon on top of the green beans.
Spread pesto on the salmon.
Tp it off with halved cherry tomatoes.
Fold the parchment over the salmon.
Cinch the edges of the parchment to seal.
Place on a baking sheet and put it inside the preheated oven.
Bake for 20 minutes.
Remove from the oven and transfer to a plate.
Serve and enjoy!

Teriyaki Salmon

Preheat oven to 350 F.

Fold a parchment paper in half.
Open the parchment and on one half, add sliced carrots and broccoli florets.
Drizzle olive oil to taste.
Season with salt and black pepper to taste.
Place the salmon on top of the vegetables.
Pour Teriyaki sauce over it.
Fold the parchment over the salmon.
Cinch the edges to seal.
Place it on a baking sheet and put it inside the preheated oven.
Bake for 20 minutes.
Remove from the oven and transfer to a plate.
Serve and enjoy!

Lemon Dill Salmon

Preheat oven to 350 F.

Fold a parchment paper in half.
Open it and on one half, add asparagus.
Season with salt and black pepper to taste.
Drizzle with olive oil to taste.
Lay salmon on top of the asparagus.
Season with salt and black pepper to taste.
Top it off with onion rings, lemon slices, and fresh dill.
Fold the parchment over the salmon.
Cinch the edges to seal.
Place it on a baking sheet and put it inside the preheated oven.
Bake for 20 minutes.
Remove from the oven and transfer to a plate.
Serve and enjoy!

Garlic Butter Salmon

Preheat oven to 350 F.

Mix minced garlic, finely chopped parsley, and melted butter in a small bowl.
Set aside.

Fold a parchment paper in half.
Open the parchment and on one half, add thinly sliced potatoes.
Drizzle half of the garlic butter mixture on the potatoes.
Lay the salmon over the potatoes.
Drizzle the rest of the garlic butter on top.
Season with salt and black pepper to taste.
Fold the parchment over the salmon.
Cinch the edges to seal.
Place it on a baking sheet and put it inside the preheated oven.
Bake for 30 minutes.
Remove from the oven and transfer to a plate.
Serve and enjoy!

2. Curried Prawn Skewers

Ingredients:

• 6-8 prawns (peeled, deveined, tail-on)
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 coconut milk
• 3 cloves garlic (minced)
• salt to taste
• juice of half a lemon
• oil for frying
• mustard seeds
• 4-5 curry leaves

Instructions:

In a bowl, add 6-8 deveined prawns.
Season with turmeric powder and red chili powder.
Add coconut milk and minced garlic.
Add salt to taste and juice of half a lemon.
Mix until prawns are well coated.
Skewer the prawns on bamboo sticks.
Set aside.

Set a frying pan over medium heat.
Add some oil for frying and heat it.
Saute mustard seeds and curry leaves until wilted.
Fry prawn skewers for 1-2 minutes until prawns change in color.
Remove from the pan.
Serve and enjoy!

3. Grilled Salmon With Avocado Salsa

Ingredients:

• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika
• 4 salmon fillets

Salsa:

• 2 avocados (sliced)
• 1/4 red onion (chopped)
• juice of one lime
• 1 tbsp olive oil
• 1 1/2 tsp salt

Instructions:

In a bowl, mix olive oil, salt, pepper, and paprika.
Add salmon fillets and coat them well with the marinade.
Place inside the fridge and let it marinate for 30 minutes.
Grill for 2-3 minutes on each side on high heat.
Put the grilled salmon on a plate.

Salsa:

Carefully mix sliced avocados, chopped red onion, juice of a lime, olive oil, and salt.
Pour salsa over the grilled salmon fillets.

Serve and enjoy!

4. Seared Scallops

Ingredients:

• 1 lb scallops
• sea salt and pepper to taste
• 1 tbsp olive oil
• 2 tbsp butter
• 1 clove garlic (minced)
• 1 tbsp dry white wine

Instructions:

Season scallops with sea salt and pepper on both sides.
Set aside.

Set a skillet over medium heat.
Add olive oil and let it heat.
Sear scallops until both sides have browned.
Melt butter and add minced garlic.
Once butter melts, spoon it over the scallops.
Pour dry white wine over the scallops.
Let it simmer.
Remove from the skillet and transfer to a plate.
Serve and enjoy!

5. Grilled Citrus Salmon & Asparagus

Ingredients:

Marinate:

• 2 skinless salmon fillets
• olive oil to taste
• salt and pepper to taste
• juice of a lemon
• 2 cloves garlic (minced)
• sprig of thyme
• sprig of rosemary

• 2 lemons (thinly sliced)
• 1 lb asparagus
• fresh coriander (chopped for garnishing)
• 2 sprigs of rosemary

Instructions:

Marinate:

Place skinless salmon fillets in a ziplock bag.
Drizzle with oil to taste.
Season with salt and pepper to taste.
Squeeze in juice of a lemon.
Add minced garlic, sprigs of thyme, and rosemary.
Seal the ziplock bag.
Massage the salmon fillets until well coated.
Let it marinate for an hour.

Place lemon slices on a grill.
Lay the marinated salmon fillets on top.
Place a sprig of rosemary on each fillet.
Let it grill over medium-high heat for 20 minutes.
Place the asparagus and grill all for additional 5 minutes.
Transfer to a plate and garnish with chopped fresh coriander.
Serve and enjoy!

6. Miso Butter Seared Sea Bass

Ingredients:

Miso Mixture:

• 2 tbsp unsalted butter
• 3 tbsp white miso
• 1 tbsp ginger (grated)
• 3 cloves garlic (grated)
• 1 tsp toasted sesame oil

• 1/2 lb baby potatoes (halved)
• salt and pepper to taste
• 1/2 tbsp sunflower oil + 1/2 tbsp sunflower oil
• 2 x 6 oz Chilean sea bass (skin-on)

• 2 tbsp sunflower oil (for frying)
• 2 baby bok choy (thinly sliced)

Instructions:

Miso Mixture:

In a bowl, add unsalted butter, white miso, grated ginger, grated garlic, and toasted sesame oil.
Mix until well combined.
Set aside.

Preheat oven to 400 F.

Prepare a baking sheet.
Place halved baby potatoes on it.
Season with salt and pepper to taste.
Drizzle 1/2 tbsp of sunflower oil.
Mix to coat the baby potatoes.
Place inside the preheated oven and bake for 10-12 minutes.
Remove from the oven and set aside.

Meanwhile, season Chilean sea bass with salt and pepper on both sides.
Set a frying pan over high heat.
Add 2 tbsp sunflower oil and heat it.
Sear the seasoned Chilean sea bass on both sides.
Remove from the pan and transfer to the baking sheet along with the baby potatoes.
Spread miso mixture on the Chilean sea bass.
Add thinly sliced baby bok choy on the baking sheet.
Season bok choy with salt, pepper, and sunflower oil to taste.
Mix to coat well.
Place the baking sheet inside the oven.
Let it bake for 8-10 minutes.
Remove from the oven and transfer to a plate.
Serve and enjoy!

7. One-Pot Lemon Garlic Shrimp Pasta

Ingredients:

• 8 oz linguine pasta
• 2 tbsp olive oil
• 2 tbsp butter + 6 tbsp butter
• 4 cloves garlic (chopped)
• 1 tsp crushed red pepper
• 1 1/4 lbs large shrimp (peeled, deveined with tail on)
• salt and pepper to taste
• 1 tsp dried oregano
• 4 cups baby spinach
• 1/4 cup parmesan cheese (grated)
• 2 tbsp parsley (chopped)
• 1 tbsp lemon juice

Instructions:

Cook linguine pasta in a pot of boiling water.
Drain and rinse.
Set aside.

In the same pot, add olive oil and melt 2 tbsp butter.
Once butter melts, saute chopped garlic until fragrant.
Add crushed red pepper and stir to combine.
Add 1 1/4 lbs of large shrimp.
Season with salt and pepper to taste.
Stir and cook until shrimps change color.
Add dried oregano and baby spinach.
Stir and cook until spinach has wilted.
Add cooked linguine pasta, 6 tbsp butter, grated parmesan cheese, and chopped parsley.
Stir to combine until cheese and butter melts.
Add lemon juice.
Toss a little.
Remove from the pot and transfer to a plate.
Serve and enjoy!

7 Healthy Low-Calorie Seafood Dinners
Images – https://www.youtube.com/watch?v=Lo6vxqKYzFk



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