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A vibrant selection of low calorie seafood recipes perfect for summer dining.

Quick way to grow with 3 low calorie seafood recipes summer

This collection of three low-calorie seafood recipes provides delicious and healthy options for a light and refreshing summer meal. Featuring pan-seared salmon with asparagus, shrimp scampi with zucchini noodles, and baked cod with cherry tomatoes, these dishes are quick to prepare and packed with flavor.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 people
Ingredients Equipment Method Notes

Ingredients
  

Pan-Seared Salmon with Asparagus
  • 4 fillets salmon
  • 1 lb asparagus
  • 2 tbsp olive oil
  • 1 clove garlic minced
  • Salt and pepper to taste
Shrimp Scampi with Zucchini Noodles
  • 1 lb shrimp peeled and deveined
  • 2 medium zucchini
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1/4 cup white wine or chicken broth
  • 2 tbsp fresh parsley chopped
  • Salt and pepper to taste
Baked Cod with Cherry Tomatoes
  • 4 fillets cod
  • 1 pint cherry tomatoes halved
  • 2 tbsp olive oil
  • 1 clove garlic minced
  • 1 tbsp fresh basil chopped
  • Salt and pepper to taste

Equipment

  • Oven-safe skillet
  • Spiralizer or vegetable peeler
  • Baking dish

Method
 

Pan-Seared Salmon with Asparagus
  1. Preheat your oven to 400°F (200°C) and trim the woody ends off the asparagus.
  2. Season the salmon fillets with salt and pepper.
  3. Heat olive oil in an oven-safe skillet over medium-high heat, then sear the salmon skin-side down for 4-5 minutes until crispy.
  4. Flip the salmon, add asparagus to the skillet with minced garlic, and transfer to the preheated oven.
  5. Roast for 8-10 minutes, or until the salmon is cooked through and asparagus is tender-crisp.
Shrimp Scampi with Zucchini Noodles
  1. Using a spiralizer or vegetable peeler, create zucchini noodles.
  2. Heat olive oil in a large skillet over medium heat, then add minced garlic and cook until fragrant.
  3. Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
  4. Pour in white wine (or chicken broth) and bring to a simmer.
  5. Stir in zucchini noodles and chopped fresh parsley, then toss for 1-2 minutes until warmed through and season with salt and pepper.
Baked Cod with Cherry Tomatoes
  1. Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
  2. Place cod fillets in the baking dish and arrange halved cherry tomatoes around them.
  3. In a small bowl, whisk together olive oil and minced garlic, then pour the mixture over the cod and tomatoes.
  4. Season with salt and pepper.
  5. Bake for 12-15 minutes, or until the cod is flaky, then sprinkle with fresh chopped basil before serving.

Notes

For best results, use fresh, high-quality seafood. Adjust cooking times based on the thickness of your fish fillets and the size of your shrimp. These recipes are easily adaptable to other low-carb vegetables. Feel free to experiment with different herbs and spices to customize the flavors to your liking.