25+ Healthy and Delicious Low Carb Lunch Recipes to Fuel Your Day

If you’re trying to maintain a low-carb lifestyle, finding lunch recipes that are both delicious and satisfying can sometimes feel like a challenge.

Fortunately, eating low-carb doesn’t mean sacrificing flavor or variety.

Whether you’re looking for quick and easy meals for busy workdays, or something a bit more adventurous to spice up your weekly routine, these 25+ low-carb lunch recipes will keep your taste buds excited and your energy levels high.

From light salads to hearty mains, there’s a recipe here for every craving, all designed to keep you feeling full without the carbs.

Say goodbye to boring lunches and hello to vibrant, nutritious meals that will leave you feeling great all day long!

25+ Healthy and Delicious Low Carb Lunch Recipes to Fuel Your Day

Eating low-carb doesn’t have to be monotonous or restrictive.

With these 25+ low-carb lunch recipes, you can explore a wide range of flavors, textures, and ingredients that will keep your meals exciting and satisfying.

Whether you’re following a keto, paleo, or simply a lower-carb diet, these recipes offer plenty of variety to make every lunch feel like a treat.

Not only will these dishes help you stay on track with your health goals, but they also prove that you don’t have to give up on taste or creativity to enjoy a nutritious meal.

So, roll up your sleeves, get in the kitchen, and start making these flavorful low-carb lunches today!

Grilled Chicken Salad with Avocado and Feta

This grilled chicken salad is a flavorful, low-carb option that’s packed with protein and healthy fats. The combination of tender grilled chicken, creamy avocado, and sharp feta cheese creates a perfect balance of flavors. Topped with a light lemon vinaigrette, it’s both satisfying and refreshing. This dish is ideal for anyone looking to enjoy a nutrient-dense lunch without the carbs.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups mixed greens (e.g., spinach, arugula, and kale)
• 1 avocado, sliced
• 1/4 cup crumbled feta cheese
• 1/4 red onion, thinly sliced
• 1 tablespoon lemon juice
• 1 tablespoon olive oil (for dressing)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional)

Directions:

1. Heat a grill pan or outdoor grill over medium-high heat. Brush the chicken breasts with olive oil and season with salt and pepper.
2. Grill the chicken for about 5-7 minutes per side, or until fully cooked and golden brown. Remove from heat and let it rest for 5 minutes before slicing.
3. In a large bowl, toss together the mixed greens, avocado slices, feta cheese, and red onion.
4. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, and honey to make the dressing. Pour over the salad and toss gently.
5. Arrange the sliced chicken on top of the salad and serve immediately.

This grilled chicken salad is not only a great low-carb option but also offers plenty of healthy fats and proteins to keep you energized throughout the day. It’s simple to prepare and provides all the essential nutrients needed for a fulfilling lunch. The combination of creamy avocado and tangy feta with the grilled chicken makes every bite enjoyable. Plus, the fresh lemon dressing ties everything together perfectly.

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini noodles, or “zoodles,” are an excellent low-carb substitute for traditional pasta, and when paired with a vibrant basil pesto, they turn into a delicious, guilt-free meal. This dish is light but packed with flavor, making it a perfect lunch option for those looking to keep their carbs low without sacrificing taste.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 1/4 cup extra virgin olive oil
• 1 garlic clove, minced
• Salt and pepper to taste
• 1/2 cup cherry tomatoes, halved

Directions:

1. Spiralize the zucchinis into noodles and set aside. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips.
2. In a food processor, combine the basil, pine nuts, Parmesan, garlic, salt, and pepper. Pulse to combine. With the food processor running, slowly stream in the olive oil until the pesto reaches a smooth consistency.
3. In a large skillet, heat a small amount of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until slightly tender, but still crisp.
4. Remove the skillet from heat and toss the zoodles with the pesto sauce until well-coated.
5. Garnish with halved cherry tomatoes and serve immediately.

This zucchini noodle pesto dish is a perfect low-carb alternative to traditional pasta, offering all the flavors you love with a fraction of the carbs. The creamy pesto sauce adds richness, while the cherry tomatoes give a burst of freshness. This recipe is quick to make, and you can adjust the pesto ingredients to your liking, making it versatile for various tastes.

Cauliflower Fried Rice

Cauliflower rice is a fantastic low-carb substitute for regular rice, and when turned into a flavorful fried rice, it’s a satisfying meal that’s both healthy and delicious. Packed with veggies and protein, this dish is a great option for a nutritious lunch that feels indulgent without the extra carbs.

Ingredients:

• 1 medium head of cauliflower, grated into rice-sized pieces
• 2 tablespoons sesame oil
• 1/2 onion, diced
• 1/2 cup carrots, diced
• 1/2 cup peas
• 2 eggs, lightly beaten
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 2 green onions, sliced (for garnish)

Directions:

1. Grate the cauliflower into rice-sized pieces using a box grater or food processor. Set aside.
2. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the onion, carrots, and peas, and sauté for 4-5 minutes, or until the vegetables are tender.
3. Push the vegetables to one side of the skillet, and pour the beaten eggs into the empty side. Scramble the eggs until cooked through.
4. Add the cauliflower rice to the skillet, and season with soy sauce, garlic powder, and ginger powder. Stir everything together and cook for another 5-7 minutes, stirring occasionally, until the cauliflower rice is tender and lightly browned.
5. Garnish with green onions and serve.

Cauliflower fried rice is a fantastic way to enjoy the flavors of traditional fried rice while cutting down on carbs. It’s a versatile dish that can be modified with any vegetables or proteins of your choice, but the combination of eggs, sesame oil, and soy sauce provides a comforting, savory base. The cauliflower rice soaks up all the delicious flavors, making it a great meal for those looking for a healthy, low-carb lunch option.

Chicken Lettuce Wraps with Peanut Sauce

These chicken lettuce wraps are a fresh, crunchy, and flavorful low-carb lunch option. Packed with lean protein and complemented by a rich and savory peanut sauce, they offer a delicious alternative to traditional sandwiches or wraps. The crispy lettuce leaves provide a refreshing crunch that balances the tender chicken perfectly, making this meal both satisfying and healthy.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 cup peanut butter (smooth or crunchy)
• 1 tablespoon water (to thin the sauce)
• 1 tablespoon lime juice
• 1 teaspoon honey (optional)
• 8-10 large lettuce leaves (such as Romaine or Butter Lettuce)
• 1/4 cup shredded carrots (for garnish)
• 1/4 cup chopped cilantro (for garnish)

Directions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook for 5-7 minutes, or until fully cooked through and golden brown. Remove the chicken from the pan and set aside.
2. In the same skillet, add the garlic and ginger, cooking for about 1 minute until fragrant.
3. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, peanut butter, water, lime juice, and honey (if using) to create the peanut sauce. Add a bit more water if needed to achieve a smooth consistency.
4. Return the chicken to the skillet and pour the peanut sauce over it, stirring until the chicken is evenly coated.
5. Spoon the chicken mixture into each lettuce leaf and garnish with shredded carrots and chopped cilantro.
6. Serve immediately.

These chicken lettuce wraps are a flavorful and healthy alternative to carb-heavy wraps or tacos. The peanut sauce adds a creamy, tangy richness that elevates the dish while keeping the carbs low. The crunch of the lettuce leaves provides a satisfying texture, making this a great option for a light, yet fulfilling lunch. These wraps are perfect for meal prep or a quick, nutritious meal on the go.

Eggplant Parmesan (Low-Carb Version)

This low-carb eggplant Parmesan gives you the rich, comforting flavors of the classic Italian dish without the carbs from traditional breading and pasta. With a crispy, baked eggplant base, topped with marinara sauce and melted cheese, it’s the perfect way to indulge in a low-carb, hearty meal that doesn’t compromise on taste.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 2 cups marinara sauce (sugar-free, if preferred)
• 1 1/2 cups shredded mozzarella cheese
• Fresh basil leaves (for garnish)

Directions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, combine the almond flour, garlic powder, oregano, salt, and pepper. In another bowl, beat the egg.
3. Dip each eggplant slice into the egg, then coat with the almond flour mixture. Arrange the coated slices in a single layer on the baking sheet.
4. Bake the eggplant slices for 20-25 minutes, flipping halfway through, until they are golden and crispy.
5. After baking, spread a thin layer of marinara sauce over each eggplant slice, then top with mozzarella and Parmesan cheese.
6. Return the baking sheet to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil and serve immediately.

This low-carb eggplant Parmesan is a great way to enjoy the flavors of a traditional Italian favorite without the carbs. The almond flour coating gives the eggplant a crispy texture, while the marinara sauce and melted cheese provide all the classic comfort you expect. It’s a perfect dish for anyone following a low-carb or keto diet, and it can easily be adjusted to fit your personal taste with more or less sauce and cheese.

Shrimp and Avocado Salad

This shrimp and avocado salad is a light yet satisfying low-carb lunch option that’s full of fresh, vibrant flavors. The combination of tender shrimp, creamy avocado, and a zesty lime dressing makes for a refreshing and filling meal. Packed with healthy fats and protein, this dish is perfect for anyone looking to enjoy a nutritious and tasty lunch without the carbs.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon paprika
• 4 cups mixed salad greens (such as arugula, spinach, and romaine)
• 1 avocado, diced
• 1/2 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil (for dressing)
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder

Directions:

1. Heat olive oil in a skillet over medium-high heat. Season the shrimp with salt, pepper, and paprika, then cook for 2-3 minutes per side until they are pink and opaque. Remove from heat and set aside.
2. In a large bowl, combine the mixed greens, diced avocado, red onion, cherry tomatoes, and cilantro.
3. In a small bowl, whisk together the lime juice, olive oil, cumin, and garlic powder to make the dressing.
4. Add the cooked shrimp to the salad, then drizzle with the dressing. Toss gently to combine.
5. Serve immediately.

This shrimp and avocado salad is a refreshing, low-carb meal that’s perfect for a light lunch. The shrimp provide lean protein, while the avocado adds healthy fats, making it both satisfying and nourishing. The fresh vegetables and zesty lime dressing tie everything together, creating a balanced, flavorful dish that’s both easy to prepare and enjoyable to eat. This salad is great for meal prep and can be enjoyed on its own or paired with a low-carb side.

Cauliflower Crust Pizza with Veggies

This low-carb cauliflower crust pizza is a healthy alternative to traditional pizza, offering the same satisfying flavors with a fraction of the carbs. Topped with a variety of fresh vegetables and melty cheese, it’s a perfect lunch for those looking to enjoy a pizza without the guilt.

Ingredients:

• 1 medium cauliflower head, grated into rice-sized pieces
• 1 large egg
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup marinara sauce (sugar-free, if preferred)
• 1/2 cup shredded mozzarella cheese (for topping)
• 1/4 cup sliced bell peppers
• 1/4 cup sliced red onions
• 1/4 cup sliced mushrooms
• Fresh basil leaves (for garnish)

Directions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Grate the cauliflower into rice-sized pieces using a box grater or food processor. Place the grated cauliflower in a microwave-safe bowl and microwave for 5-6 minutes, or until soft.
3. Let the cauliflower cool slightly, then place it in a clean kitchen towel and squeeze out excess moisture.
4. In a bowl, combine the cauliflower, egg, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper. Mix until a dough-like consistency forms.
5. Spread the cauliflower mixture onto the prepared baking sheet, shaping it into a round pizza crust.
6. Bake for 15-18 minutes, or until the crust is golden and firm.
7. Remove from the oven and spread the marinara sauce over the crust. Top with shredded mozzarella, bell peppers, red onions, and mushrooms.
8. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9. Garnish with fresh basil and serve immediately.

This cauliflower crust pizza is a great way to enjoy all the flavors of pizza while keeping it low-carb. The cauliflower crust is surprisingly sturdy and satisfying, while the combination of fresh vegetables and melted cheese gives it a rich, indulgent flavor. It’s a perfect choice for anyone craving pizza without the carbs or gluten. Plus, it’s fully customizable with your favorite low-carb toppings!

Cobb Salad with Grilled Chicken

This Cobb salad is a delicious, low-carb meal that’s perfect for lunch. Loaded with protein from grilled chicken, bacon, and hard-boiled eggs, it’s a satisfying dish that’s also packed with healthy fats from avocado. The creamy dressing ties everything together, making each bite a burst of flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups mixed greens (e.g., lettuce, spinach, arugula)
• 2 hard-boiled eggs, chopped
• 1 avocado, diced
• 1/2 cup crumbled bacon (cooked)
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup blue cheese crumbles (optional)
• 1/4 cup ranch dressing (or any low-carb dressing)

Directions:

1. Heat olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper and cook for 5-7 minutes on each side until fully cooked and golden brown. Remove from the skillet and let rest for 5 minutes before slicing.
2. In a large bowl, toss together the mixed greens, chopped hard-boiled eggs, avocado, bacon, cherry tomatoes, and red onion.
3. Add the sliced chicken on top of the salad, then sprinkle with blue cheese crumbles if using.
4. Drizzle with ranch dressing and toss gently to combine.
5. Serve immediately.

This Cobb salad is a powerhouse of nutrients and flavors. The grilled chicken, bacon, and eggs provide plenty of protein, while the avocado adds a creamy richness. The crunch of the vegetables and the tang of the dressing give the salad great texture and balance. It’s a perfect low-carb lunch that feels indulgent but is full of healthy fats and protein, keeping you full and satisfied throughout the day.

Tuna Salad Lettuce Wraps

These tuna salad lettuce wraps are a light and flavorful low-carb lunch option. The creamy tuna salad, made with avocado instead of mayo, is a healthy alternative that’s still rich and satisfying. Wrapped in crispy lettuce leaves, they make for a refreshing and easy-to-eat meal.

Ingredients:

• 1 can tuna in water, drained
• 1 ripe avocado, mashed
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 tablespoon chopped red onion
• 1 tablespoon chopped celery
• 8-10 large lettuce leaves (such as Romaine or Butter Lettuce)
• 1/4 cup chopped fresh parsley (for garnish)

Directions:

1. In a bowl, combine the drained tuna, mashed avocado, Dijon mustard, lemon juice, salt, pepper, red onion, and celery. Mix well until all ingredients are fully combined and creamy.
2. Spoon the tuna salad into the center of each lettuce leaf, then fold the sides to create a wrap.
3. Garnish with fresh parsley and serve immediately.

These tuna salad lettuce wraps are a light yet filling lunch that’s perfect for a low-carb diet. The avocado provides a creamy texture, while the Dijon mustard adds a tangy kick. The lettuce wraps give a satisfying crunch, making this meal both refreshing and tasty. They’re also easy to prepare and great for meal prep, making them a convenient and healthy option for busy days.

Spaghetti Squash Primavera

Spaghetti squash is a fantastic low-carb substitute for pasta, offering a mild, slightly sweet flavor and a satisfying texture. This Spaghetti Squash Primavera is packed with fresh vegetables and a light garlic olive oil sauce, making it a perfect light yet hearty lunch option for those following a low-carb diet.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup bell peppers, diced
• 1/2 cup zucchini, sliced
• 1/4 cup fresh basil, chopped
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Directions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle the squash halves with olive oil, salt, and pepper. Place the squash cut-side down on a baking sheet and roast for 40-45 minutes, or until the flesh is tender and can be easily shredded with a fork.
3. While the squash is roasting, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
4. Add the cherry tomatoes, bell peppers, and zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
5. Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands.
6. Add the spaghetti squash strands to the skillet with the vegetables. Toss everything together, adding crushed red pepper flakes (if using) and fresh basil. Season with salt and pepper to taste.
7. Serve topped with grated Parmesan cheese if desired.

This Spaghetti Squash Primavera is a fresh and flavorful low-carb lunch option, packed with vegetables and healthy fats from the olive oil. The spaghetti squash mimics traditional pasta, making it a great choice for anyone looking to reduce carbs without sacrificing texture. The garlic-infused olive oil and the colorful vegetables make this dish vibrant and satisfying, offering a healthy alternative to pasta primavera.

Chicken Zoodle Soup

This low-carb chicken zoodle soup is a light and comforting meal that’s full of protein and healthy vegetables. The zucchini noodles (zoodles) replace traditional pasta, making it a perfect low-carb alternative while still delivering the heartwarming flavors of a classic chicken soup.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups chicken broth (low-sodium)
• 2 medium zucchinis, spiralized into noodles
• 1 cup carrots, sliced
• 1/2 cup celery, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Directions:

1. In a large pot, bring the chicken broth to a boil. Add the chicken breasts and cook for 20-25 minutes, or until fully cooked. Remove the chicken from the pot and shred it using two forks.
2. While the chicken cooks, heat a small amount of olive oil in a skillet over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are tender.
3. Add the sautéed vegetables to the pot with the chicken broth. Stir in the thyme, rosemary, salt, and pepper. Simmer the soup for another 10 minutes, allowing the flavors to meld.
4. Add the zucchini noodles to the pot and cook for 2-3 minutes, just until the zoodles soften.
5. Return the shredded chicken to the soup and mix well. Taste and adjust seasoning if necessary.
6. Serve the soup garnished with fresh parsley.

This Chicken Zoodle Soup is a comforting and nourishing low-carb lunch that’s perfect for cooler weather. The zucchini noodles provide a pasta-like texture without the carbs, while the tender chicken and aromatic broth make it rich and satisfying. This soup is easy to make, filling, and packed with vegetables, offering a healthy alternative to traditional chicken noodle soup.

Stuffed Bell Peppers with Ground Turkey

These stuffed bell peppers are a wholesome, low-carb lunch option that’s both filling and flavorful. Filled with lean ground turkey, vegetables, and spices, they make for a nutritious and satisfying meal that’s low in carbs but high in protein and flavor.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground turkey
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes (fresh or canned)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese (optional)
• Fresh cilantro (for garnish)

Directions:

1. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
2. In a skillet, cook the ground turkey over medium heat until browned, breaking it apart with a spoon. Add the onion and garlic, cooking until the onion softens, about 5 minutes.
3. Stir in the diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Simmer the mixture for 5 minutes to combine the flavors.
4. Spoon the turkey mixture into each bell pepper, packing it tightly.
5. If using, sprinkle the shredded cheddar cheese over the top of each stuffed pepper.
6. Cover the baking dish with aluminum foil and bake for 25-30 minutes, until the peppers are tender.
7. Remove the foil and bake for an additional 5-10 minutes if you added cheese, to allow it to melt and bubble.
8. Garnish with fresh cilantro before serving.

These stuffed bell peppers are a perfect low-carb meal, offering a great combination of lean protein from the turkey and the vibrant flavors of the bell peppers. The spices add a warm depth of flavor, while the optional cheese topping makes this dish feel indulgent. It’s a healthy, easy-to-make lunch that’s filling and satisfying, perfect for anyone looking to enjoy a low-carb meal.

Avocado Chicken Salad

This creamy avocado chicken salad is a delicious, low-carb lunch option that’s full of healthy fats and protein. The creamy avocado replaces traditional mayonnaise, giving the salad a rich texture, while the tender chicken and fresh veggies add satisfying flavor and crunch. It’s easy to make and perfect for a quick, nutritious lunch.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 ripe avocado, mashed
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste
• 2 cups mixed greens or lettuce leaves (optional)

Directions:

1. In a large bowl, combine the shredded chicken, mashed avocado, red onion, celery, and cilantro.
2. Add the lime juice, salt, and pepper. Stir well to combine until the ingredients are evenly coated.
3. If desired, serve the chicken salad on a bed of mixed greens or in lettuce wraps for an extra crunch.
4. Enjoy immediately or refrigerate for later.

This avocado chicken salad is creamy, flavorful, and low in carbs. The avocado not only provides healthy fats but also gives the salad a velvety texture, while the chicken offers lean protein to keep you full. The freshness of the onion, celery, and cilantro brightens up the salad, making it a refreshing and satisfying meal. Whether served on its own or in lettuce wraps, it’s a versatile and tasty low-carb option.

Baked Salmon with Asparagus

This baked salmon with asparagus is a simple yet elegant low-carb lunch that’s packed with protein, healthy fats, and nutrients. The combination of perfectly roasted salmon and tender asparagus makes for a well-balanced meal that’s light, flavorful, and incredibly easy to prepare. It’s a great choice for a nutritious lunch that will keep you satisfied throughout the day.

Ingredients:

• 2 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 1 lemon, sliced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Directions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets on the baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper.
3. Arrange the asparagus around the salmon on the same baking sheet. Drizzle the asparagus with the remaining tablespoon of olive oil, and season with salt and pepper.
4. Sprinkle minced garlic over the salmon and asparagus, and top the salmon fillets with lemon slices.
5. Roast in the oven for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
6. Garnish with fresh parsley and serve immediately.

This baked salmon with asparagus is a nutrient-packed, low-carb lunch that’s both satisfying and full of flavor. The salmon provides high-quality protein and omega-3 fatty acids, while the asparagus adds fiber and vitamins. The lemon and garlic infuse the dish with bright, aromatic flavors, making it a simple yet delicious meal. Perfect for a quick, healthy lunch, it’s also ideal for meal prep.

Zucchini Noodles with Pesto

This zucchini noodle dish with pesto is a fresh, low-carb lunch option that’s full of flavor. Zucchini noodles (or “zoodles”) are a great substitute for traditional pasta, and the rich, garlicky pesto sauce makes this dish incredibly satisfying. This meal is light, yet filling, and perfect for anyone looking to cut back on carbs while still enjoying a flavorful dish.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 tablespoon olive oil
• 1 tablespoon pine nuts (optional, for garnish)
• 1 tablespoon grated Parmesan cheese (optional)
• Fresh basil leaves (for garnish)

Directions:

1. Heat the olive oil in a large skillet over medium heat. Add the zucchini noodles and cook for 2-3 minutes, until they are slightly tender but still al dente.
2. Add the pesto sauce to the pan and toss the zucchini noodles to coat them evenly with the sauce. Cook for another 1-2 minutes to warm through.
3. Serve immediately, garnished with pine nuts, Parmesan cheese, and fresh basil.

These zucchini noodles with pesto are a simple, low-carb lunch that’s bursting with flavor. The zucchini noodles provide a light, fresh base for the rich and fragrant pesto sauce. The addition of pine nuts and Parmesan adds texture and depth to the dish, making it feel indulgent while still being low-carb. This dish is perfect for anyone looking to enjoy the flavors of pasta without the carbs. It’s a light yet satisfying meal that can easily be made in under 15 minutes.

Note: More recipes​ are coming soon!