45+ Delicious Friday Paleo Fish Recipes for Your Next Night

For those following the Paleo diet, finding healthy, flavorful recipes that fit the lifestyle can be a bit challenging, especially when it comes to preparing meals that are both satisfying and nutritious.

Fish is an excellent source of protein and healthy fats, making it a perfect choice for Paleo-friendly meals.

Whether you’re looking for something quick and easy for a weeknight dinner or a more elaborate recipe for a special occasion, we’ve got you covered.

In this article, we’ll explore over 45 Paleo fish recipes that are perfect for your Friday nights, providing a variety of options that cater to different tastes and dietary needs.

From light and zesty fish tacos to hearty baked salmon, these recipes are sure to impress and keep you feeling your best.

45+ Delicious Friday Paleo Fish Recipes for Your Next Night

Eating Paleo doesn’t mean sacrificing flavor or variety, and these 45+ Friday Paleo fish recipes prove just that!

With a wide range of flavors and preparation methods, there’s something for everyone, whether you prefer your fish grilled, baked, or pan-seared.

These recipes not only meet Paleo standards but are also full of healthy, fresh ingredients that nourish the body.

So, the next time you’re looking for a delicious and wholesome Friday meal, turn to these fish recipes to make your dinner something special.

Lemon Garlic Salmon with Asparagus

This simple and flavorful paleo fish recipe combines the richness of salmon with the bright, zesty flavors of lemon and garlic. Paired with tender roasted asparagus, this dish is perfect for a Friday lunch that’s both low-carb and keto-friendly. It’s packed with healthy fats from the salmon and offers a delicious and satisfying meal to kick off the weekend.

Ingredients:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets and asparagus on the baking sheet.
3. Drizzle the olive oil over the salmon and asparagus, ensuring they are evenly coated.
4. In a small bowl, mix the minced garlic, lemon zest, and lemon juice.
5. Pour the lemon-garlic mixture over the salmon fillets, ensuring they are well-covered. Season with salt and pepper to taste.
6. Roast in the oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. This Lemon Garlic Salmon with Asparagus is a perfect paleo-friendly dish to enjoy on a Friday afternoon. It’s quick to make, full of flavor, and provides a great balance of healthy fats and nutrients. The roasted asparagus complements the salmon beautifully, and the lemon garlic adds a fresh, tangy punch. Ideal for anyone following a low-carb or keto lifestyle, this meal will leave you feeling satisfied without the guilt of a carb-heavy lunch.

Pan-Seared Cod with Avocado Salsa

A light yet flavorful recipe, this pan-seared cod paired with creamy avocado salsa makes for a refreshing and fulfilling paleo fish dish. The cod is seasoned simply with a few pantry staples and pan-seared to perfection, while the avocado salsa provides a cool, creamy contrast. This dish is an excellent choice for those on a low-carb or keto diet, as it’s filling without being too heavy.

Ingredients:

• 4 cod fillets
• 1 tablespoon olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 avocado, diced
• 1/2 red onion, finely chopped
• 1 small tomato, diced
• 1 tablespoon cilantro, chopped
• Juice of 1 lime

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Season the cod fillets with paprika, salt, and pepper.
3. Once the skillet is hot, add the cod fillets and cook for about 3-4 minutes per side, or until golden and cooked through.
4. While the cod is cooking, prepare the avocado salsa by combining the diced avocado, red onion, tomato, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.
5. Once the cod is ready, plate it and top with the fresh avocado salsa.

The Pan-Seared Cod with Avocado Salsa is a delightful combination of flavors and textures, making it a perfect choice for a Friday paleo lunch. The cod is crispy on the outside yet tender on the inside, and the refreshing avocado salsa adds a cool, creamy element that brings the dish together. It’s a healthy, satisfying meal that fits seamlessly into a low-carb or keto diet, and it’s sure to keep you full without feeling sluggish.

Grilled Mahi-Mahi with Coconut Lime Slaw

This grilled mahi-mahi is served with a refreshing coconut lime slaw that offers a perfect balance of tanginess and crunch. The grilled fish is slightly smoky and moist, while the slaw adds a fresh, tropical touch. This recipe is ideal for a Friday lunch that’s both satisfying and paleo-friendly, with a perfect combination of protein and healthy fats, all within a low-carb and keto framework.

Ingredients:

• 4 mahi-mahi fillets
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup unsweetened shredded coconut
• 2 tablespoons lime juice
• 1 tablespoon coconut oil (melted)
• Fresh cilantro for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. Season the mahi-mahi fillets with olive oil, garlic powder, smoked paprika, salt, and pepper.
3. Grill the fillets for about 4-5 minutes per side, or until they’re cooked through and have nice grill marks.
4. In a bowl, combine the shredded cabbage, shredded carrots, and shredded coconut. Toss with lime juice and melted coconut oil until well coated.
5. Serve the grilled mahi-mahi fillets on a plate and top with the coconut lime slaw. Garnish with fresh cilantro.

The Grilled Mahi-Mahi with Coconut Lime Slaw is a vibrant and refreshing dish that’s perfect for a paleo-friendly Friday lunch. The smoky, grilled fish pairs wonderfully with the crunchy, tangy slaw, which is packed with coconut flavor and lime zest. This meal not only fits into a low-carb or keto lifestyle but also delivers a satisfying and flavorful experience. It’s a great way to enjoy fresh fish while keeping things light and nutritious.

Baked Trout with Herb Butter and Spinach

This Baked Trout with Herb Butter and Spinach is an easy and healthy paleo fish recipe perfect for a Friday lunch. The trout is tender and flavorful, thanks to a rich herb-infused butter that melts over the fish during baking. Paired with a bed of sautéed spinach, this dish is nutrient-dense, low in carbs, and a great source of omega-3 fatty acids. It’s a comforting yet light meal to kickstart the weekend.

Ingredients:

• 4 trout fillets
• 2 tablespoons unsalted butter, softened
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups fresh spinach
• 1 tablespoon olive oil
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the trout fillets on a baking sheet lined with parchment paper.
3. In a small bowl, mix the softened butter with parsley, thyme, garlic powder, salt, and pepper. Spread the herb butter evenly over the trout fillets.
4. Bake the trout for 15-18 minutes, or until the fish flakes easily with a fork.
5. While the trout is baking, heat olive oil in a skillet over medium heat. Add the spinach and sauté until wilted, about 3-4 minutes. Season with salt and pepper and drizzle with lemon juice.
6. Serve the baked trout on a plate with a side of sautéed spinach.

Baked Trout with Herb Butter and Spinach is a flavorful and satisfying meal that’s perfect for anyone following a paleo or keto diet. The herb butter adds a rich, savory depth to the delicate trout, while the sautéed spinach brings a fresh, light contrast. With healthy fats and plenty of nutrients, this meal is both filling and energizing. It’s a quick, wholesome dish that’s ideal for a low-carb lunch without compromising on flavor or satisfaction.

Grilled Tilapia with Mango Avocado Salsa

This Grilled Tilapia with Mango Avocado Salsa is a vibrant, tropical dish that combines the mild flavor of tilapia with a fresh, fruity salsa. The grilled fish is light yet packed with protein, while the mango avocado salsa provides a sweet, creamy topping that adds a burst of flavor and texture. This recipe is paleo, keto-friendly, and perfect for a refreshing and filling Friday lunch.

Ingredients:

• 4 tilapia fillets
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 ripe mango, diced
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1 tablespoon cilantro, chopped
• Juice of 1 lime

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the tilapia fillets with olive oil and season with cumin, paprika, salt, and pepper.
3. Grill the tilapia for about 3-4 minutes per side, or until the fish is fully cooked and flakes easily.
4. While the fish is grilling, combine the diced mango, avocado, red onion, cilantro, and lime juice in a bowl. Mix gently and season with salt and pepper to taste.
5. Serve the grilled tilapia fillets topped with the mango avocado salsa.

Grilled Tilapia with Mango Avocado Salsa offers a tropical, fresh take on a paleo-friendly fish dish. The grilled tilapia is light and flavorful, while the mango avocado salsa adds a refreshing sweetness that balances out the savory fish. This meal is packed with healthy fats, vitamins, and protein, making it an ideal choice for a low-carb or keto lunch. It’s quick to prepare, full of flavor, and a delightful way to enjoy fish while sticking to a paleo lifestyle.

Cilantro Lime Shrimp and Zucchini Noodles

Cilantro Lime Shrimp paired with zucchini noodles makes for a perfect paleo-friendly, low-carb lunch. The shrimp is seasoned with cilantro and lime for a fresh, tangy flavor, while the zucchini noodles provide a satisfying, healthy alternative to pasta. This dish is light yet filling, making it an excellent choice for anyone on a keto or paleo diet, and it’s quick to prepare for a delicious Friday meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Juice of 2 limes
• Salt and pepper to taste
• 4 zucchinis, spiralized into noodles
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon ghee (or butter)

Instructions:

1. In a bowl, toss the shrimp with olive oil, cumin, chili powder, lime juice, salt, and pepper.
2. Heat a large skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes per side, or until they are opaque and cooked through.
3. While the shrimp is cooking, heat a separate skillet over medium heat. Add the ghee and zucchini noodles. Sauté for 2-3 minutes, or until the noodles are tender but still slightly firm.
4. Serve the cilantro lime shrimp over the zucchini noodles, garnished with fresh cilantro.

Cilantro Lime Shrimp and Zucchini Noodles is a flavorful and satisfying paleo meal that’s low in carbs and keto-friendly. The shrimp is perfectly seasoned with lime and cilantro, creating a tangy, fresh bite, while the zucchini noodles serve as a nutritious and light base for the dish. It’s a quick, easy, and vibrant option for a Friday lunch that’s both filling and healthy. This meal will keep you energized and satisfied, making it a fantastic addition to any low-carb or paleo diet.

Grilled Swordfish with Mediterranean Cucumber Salad

This Grilled Swordfish with Mediterranean Cucumber Salad is a refreshing and vibrant dish, perfect for a light yet filling Friday lunch. The swordfish is grilled to perfection with a slightly smoky flavor, while the cucumber salad brings a refreshing crunch with Mediterranean flavors like feta, olives, and lemon. It’s a delightful, low-carb, and paleo-friendly option that’s perfect for anyone following a keto diet.

Ingredients:

• 4 swordfish steaks
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cucumber, diced
• 1/4 cup Kalamata olives, chopped
• 1/4 cup feta cheese, crumbled (optional for paleo version)
• 1 tablespoon red onion, finely chopped
• 1 tablespoon fresh parsley, chopped
• Juice of 1 lemon

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the swordfish steaks with olive oil and season with garlic powder, oregano, salt, and pepper.
3. Grill the swordfish for about 4-5 minutes per side, or until cooked through and slightly charred.
4. While the swordfish is grilling, prepare the cucumber salad by combining the diced cucumber, olives, feta cheese (if using), red onion, and parsley in a bowl. Drizzle with lemon juice and season with salt and pepper.
5. Serve the grilled swordfish on a plate with the Mediterranean cucumber salad on the side.

Grilled Swordfish with Mediterranean Cucumber Salad is a perfect balance of smoky, savory swordfish and fresh, tangy salad. The Mediterranean-inspired flavors of olives, feta, and lemon make this dish incredibly refreshing, while the swordfish is full of rich, lean protein. This meal is paleo-friendly and keto-approved, making it a great choice for a healthy and satisfying Friday lunch. It’s light yet packed with flavor, ideal for staying on track with a low-carb or keto lifestyle.

Pesto-Crusted Halibut with Roasted Cauliflower

Pesto-Crusted Halibut with Roasted Cauliflower is a bold and flavorful dish that’s perfect for a Friday lunch. The halibut is topped with a fresh pesto sauce, creating a herby, aromatic crust as it bakes. Paired with roasted cauliflower, which is crispy and caramelized, this meal is nutrient-dense and low in carbs, making it an excellent choice for anyone on a paleo or keto diet.

Ingredients:

• 4 halibut fillets
• 1/4 cup pesto (store-bought or homemade, ensure it’s paleo-friendly)
• 1 head of cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until golden and tender.
3. While the cauliflower is roasting, place the halibut fillets on a baking sheet lined with parchment paper.
4. Spread a layer of pesto on top of each halibut fillet, covering it evenly.
5. Bake the halibut for about 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Serve the pesto-crusted halibut alongside the roasted cauliflower and garnish with fresh basil.

Pesto-Crusted Halibut with Roasted Cauliflower offers a delicious and satisfying paleo meal. The rich, herbaceous pesto complements the mild, flaky halibut perfectly, while the roasted cauliflower adds a crispy, caramelized side that’s full of flavor. This dish is not only low-carb and keto-friendly but also incredibly nutritious, making it ideal for those who want a filling yet healthy lunch. It’s easy to prepare, packed with fresh ingredients, and perfect for a Friday feast.

Blackened Red Snapper with Avocado Cucumber Salad

Blackened Red Snapper with Avocado Cucumber Salad is a bold and healthy paleo fish dish that’s perfect for a Friday lunch. The red snapper is coated in a flavorful blend of spices, giving it a smoky, slightly spicy crust while remaining moist and tender inside. The avocado cucumber salad is cool, creamy, and refreshing, balancing the heat of the fish with its smooth textures. This meal is low-carb and keto-friendly, making it an ideal choice for those following a healthy eating plan.

Ingredients:

• 4 red snapper fillets
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cucumber, diced
• 1 avocado, diced
• 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime

Instructions:

1. Preheat a grill or skillet over medium-high heat.
2. In a small bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper.
3. Rub the spice mixture evenly over both sides of the red snapper fillets.
4. Drizzle olive oil in the hot grill or skillet and cook the snapper fillets for about 3-4 minutes per side, or until the fish is blackened and flakes easily.
5. While the fish is cooking, prepare the avocado cucumber salad by mixing the diced cucumber, avocado, and cilantro in a bowl. Drizzle with lime juice and season with salt and pepper.
6. Serve the blackened red snapper on a plate with the avocado cucumber salad on the side.

Blackened Red Snapper with Avocado Cucumber Salad is a bold, satisfying dish that offers a perfect balance of flavors. The smoky, spicy crust on the red snapper is complemented beautifully by the cool, creamy avocado cucumber salad, making each bite refreshing and flavorful. This dish is packed with healthy fats and lean protein, making it a great option for a low-carb or keto lunch. It’s easy to prepare, full of bold flavors, and will leave you feeling satisfied and energized for the rest of the day.

Lemon Dill Trout with Roasted Brussels Sprouts

Lemon Dill Trout with Roasted Brussels Sprouts is a light and flavorful paleo dish that pairs the delicate taste of trout with fresh herbs and zesty lemon. The roasted Brussels sprouts add a crunchy, caramelized side to balance the fish. This meal is perfect for anyone on a low-carb or keto diet, offering a delicious and nutritious option for a Friday lunch that’s both easy to prepare and full of healthy fats and protein.

Ingredients:

• 4 trout fillets
• 2 tablespoons olive oil
• 1 tablespoon fresh dill, chopped
• Juice and zest of 1 lemon
• Salt and pepper to taste
• 2 cups Brussels sprouts, trimmed and halved
• 1 tablespoon avocado oil
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the Brussels sprouts on a baking sheet, drizzle with avocado oil, balsamic vinegar, and season with salt and pepper. Roast for 20-25 minutes, or until golden brown and crispy.
3. While the Brussels sprouts are roasting, prepare the trout fillets. Drizzle with olive oil, then sprinkle with chopped dill, lemon juice, lemon zest, salt, and pepper.
4. Heat a large skillet over medium heat and cook the trout fillets for about 3-4 minutes per side, or until the fish flakes easily with a fork.
5. Serve the trout alongside the roasted Brussels sprouts.

Lemon Dill Trout with Roasted Brussels Sprouts offers a simple yet satisfying meal that’s both light and flavorful. The bright, citrusy lemon and fresh dill bring out the best in the tender trout, while the roasted Brussels sprouts provide a crunchy, savory side dish. This paleo recipe is low in carbs and rich in healthy fats, making it a perfect choice for anyone on a keto diet. The meal is easy to make, full of fresh flavors, and provides a great balance of protein and vegetables to keep you energized.

Grilled Fish Tacos with Cabbage Slaw

These Grilled Fish Tacos with Cabbage Slaw are a paleo-friendly take on the classic taco, using grilled fish instead of tortillas. The fish is seasoned with a blend of spices and grilled to perfection, while the crunchy cabbage slaw adds a refreshing bite. Perfect for a Friday lunch, these tacos are both light and satisfying, making them a great low-carb or keto option.

Ingredients:

• 4 white fish fillets (such as tilapia or mahi-mahi)
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup cabbage, shredded
• 1/4 cup carrots, shredded
• 1 tablespoon apple cider vinegar
• 1 tablespoon lime juice
• 1 tablespoon fresh cilantro, chopped

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the fish fillets with olive oil and season with paprika, cumin, salt, and pepper.
3. Grill the fish for 3-4 minutes per side, or until it flakes easily with a fork.
4. While the fish is grilling, prepare the cabbage slaw by mixing the shredded cabbage, shredded carrots, apple cider vinegar, lime juice, and cilantro in a bowl. Season with salt and pepper to taste.
5. Serve the grilled fish topped with the cabbage slaw.

Grilled Fish Tacos with Cabbage Slaw offer a fresh and vibrant twist on traditional tacos. The grilled fish is seasoned perfectly, and the tangy, crunchy cabbage slaw adds a refreshing contrast. This paleo-friendly recipe is low in carbs and keto-approved, making it a great lunch option for anyone looking for a light yet flavorful meal. It’s easy to make, satisfying, and packed with nutrients, making it an excellent choice for a low-carb Friday lunch.

Baked Cod with Pesto Zucchini Noodles

Baked Cod with Pesto Zucchini Noodles is a healthy, low-carb, and paleo-friendly meal that combines flaky baked cod with the vibrant, herby flavor of pesto zucchini noodles. The cod is seasoned simply and baked to perfection, while the zucchini noodles provide a light, nutrient-packed base that pairs beautifully with the pesto. This dish is perfect for a Friday lunch, offering a satisfying and wholesome meal with a burst of fresh flavors.

Ingredients:

• 4 cod fillets
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 zucchinis, spiralized into noodles
• 1/4 cup pesto (store-bought or homemade, ensure it’s paleo-friendly)
• 1 tablespoon fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the cod fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
3. Bake the cod for 12-15 minutes, or until the fish flakes easily with a fork.
4. While the cod is baking, sauté the zucchini noodles in a skillet over medium heat for 2-3 minutes, or until tender but still slightly firm.
5. Remove the zucchini noodles from the heat and toss with the pesto until well-coated.
6. Serve the baked cod on a plate with a generous portion of pesto zucchini noodles on the side. Garnish with fresh basil.

Baked Cod with Pesto Zucchini Noodles is a flavorful, healthy, and satisfying dish that’s perfect for a low-carb, paleo lunch. The flaky, tender cod pairs wonderfully with the vibrant, herby pesto zucchini noodles, creating a balanced and nutrient-dense meal. This dish is keto-friendly and packed with healthy fats, making it a great option for anyone looking to enjoy a flavorful and filling Friday lunch. It’s simple to prepare, full of fresh flavors, and ideal for staying on track with a paleo or low-carb lifestyle.

Grilled Salmon with Garlic Asparagus

Grilled Salmon with Garlic Asparagus is a light yet satisfying paleo dish that’s perfect for a Friday lunch. The salmon is grilled to perfection, offering a smoky flavor while remaining tender and juicy. Paired with garlic-infused asparagus, this meal is nutrient-rich, full of healthy omega-3s, and low in carbs. It’s a quick, delicious, and wholesome option for anyone looking for a keto-friendly meal.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 1 tablespoon ghee or butter

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the salmon fillets with olive oil, then sprinkle with minced garlic, lemon zest, salt, and pepper.
3. Grill the salmon for 4-5 minutes per side, or until the fish is cooked through and flakes easily.
4. While the salmon is grilling, heat ghee or butter in a skillet over medium heat. Add the asparagus and sauté for 5-7 minutes, or until tender and lightly browned. Season with salt and pepper.
5. Serve the grilled salmon alongside the garlic asparagus.

Grilled Salmon with Garlic Asparagus is a flavorful and well-balanced meal that offers a great mix of protein and healthy fats. The smoky grilled salmon pairs beautifully with the tender garlic-infused asparagus, creating a satisfying dish that’s both light and filling. This paleo and keto-friendly meal is quick to prepare, packed with nutrients, and perfect for a healthy Friday lunch.

Lemon Garlic Shrimp Skewers with Avocado Salsa

Lemon Garlic Shrimp Skewers with Avocado Salsa is a fresh and vibrant paleo recipe, ideal for a low-carb Friday lunch. The shrimp are marinated in a zesty lemon and garlic sauce, then grilled to perfection. Paired with a creamy avocado salsa, this dish is bursting with flavor and texture. It’s a light, healthy, and satisfying option that’s perfect for those on a keto diet.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1 tablespoon cilantro, chopped
• Juice of 1 lime

Instructions:

1. In a bowl, combine olive oil, lemon juice, lemon zest, garlic, salt, and pepper. Add the shrimp and toss to coat. Let the shrimp marinate for 15-20 minutes.
2. Preheat the grill to medium-high heat. Thread the shrimp onto skewers.
3. Grill the shrimp for 2-3 minutes per side, or until pink and opaque.
4. While the shrimp is grilling, prepare the avocado salsa by combining the diced avocado, cherry tomatoes, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper.
5. Serve the shrimp skewers with a side of avocado salsa.

Lemon Garlic Shrimp Skewers with Avocado Salsa is a refreshing and flavorful dish that’s both light and satisfying. The grilled shrimp, infused with lemon and garlic, pair perfectly with the creamy and tangy avocado salsa. This meal is paleo-friendly, low-carb, and packed with protein and healthy fats, making it an excellent choice for a keto lunch. It’s quick to prepare and full of fresh flavors, making it ideal for a bright, delicious Friday meal.

Blackened Mahi-Mahi with Avocado Tomato Salad

Blackened Mahi-Mahi with Avocado Tomato Salad is a hearty and flavorful paleo dish, ideal for a keto-friendly Friday lunch. The mahi-mahi is coated with a bold blackened spice mix, creating a smoky, crispy exterior that contrasts beautifully with the tender fish inside. Paired with a refreshing avocado tomato salad, this meal is both satisfying and packed with nutrients.

Ingredients:

• 4 mahi-mahi fillets
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime

Instructions:

1. Preheat the grill or a skillet to medium-high heat.
2. In a small bowl, mix together paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper. Coat the mahi-mahi fillets with olive oil, then rub the spice mixture evenly over both sides of the fillets.
3. Grill or pan-sear the mahi-mahi fillets for 4-5 minutes per side, or until the fish is fully cooked and flakes easily.
4. While the fish is cooking, prepare the avocado tomato salad by combining the diced avocado, cherry tomatoes, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper.
5. Serve the blackened mahi-mahi alongside the avocado tomato salad.

Blackened Mahi-Mahi with Avocado Tomato Salad is a bold and satisfying meal that’s perfect for anyone following a paleo or keto diet. The smoky, crispy mahi-mahi is paired with a refreshing, creamy avocado tomato salad that provides a perfect contrast in flavor and texture. This meal is high in protein, healthy fats, and nutrients, making it a fantastic choice for a Friday lunch. It’s quick, flavorful, and incredibly satisfying, ideal for keeping you on track with your low-carb eating plan.

Note: More recipes are coming soon