What better way to show someone you love them than making a heart-healthy dinner you can enjoy together? Instead of going out for date night, try these recipes for a romantic night in.
On the Menu:
Appetizer: Cucumber Sushi
Main course: Pesto Salmon With Roasted Cauliflower
Dessert: Chocolate-Drizzled Strawberries
Cucumber sushi
Makes 2 servings | Prep: 15 min | Cook: 0 min
Ingredients
- 1 medium cucumber
- ¼ small avocado, thinly sliced
- ½ yellow bell pepper, thinly sliced
- 1 small carrot, thinly sliced
Preparation
- Cut the cucumber through the midline, leaving two cylinders. Slice the rounded end off each cucumber half so both ends are flat. Use a small knife or spoon to remove cucumber seeds, leaving you with two hollow cylinders.
- Push avocado into the centers of the cucumber. Use your fingers or a butter knife to press avocado against the sides of the cucumber. Add bell pepper and carrot slices.
- When the cucumber is filled with veggies, use a sharp knife to slice into 1-inch-thick rounds.
Nutrition
Serving size: Around 3 slices
Calories: 94 | total fat: 5 g | saturated fat: 1 g | sodium: 22 mg | cholesterol: 2 mg | total carbs: 12 g | fiber: 3.4 g | sugars: 5.4 g | protein: 2 g | potassium: 479 mg
Pesto salmon
Makes 2 servings | Prep: 3 min | Cook: 10 min
Ingredients
- 1 tsp extra-virgin olive oil
- 8 oz salmon fillet, skinned and cut into 2 portions
- ¼ cup refrigerated prepared pesto
- Optional: Fresh lemon slices
Preparation
- Heat oil in a medium nonstick skillet over medium-high flame. Add salmon and cook for about 3-5 minutes. Turn once and cook on the other side until cooked through.
- Top with pesto, divided evenly between salmon fillets. Garnish with fresh lemon slices.
Nutrition
Serving size: 1 fillet
Calories: 209 | total fat: 13.3 g | saturated fat: 2 g | sodium: 66 mg | cholesterol: 51 mg | total carbs: 0 g | fiber: 0 g | sugars: 0 g | protein: 22 g | potassium: 435 mg
Roasted cauliflower
Makes 2 servings | Prep: 7 min | Cook: 40 min
Ingredients
- ½ medium head of cauliflower
- 2 Tbsp olive oil
- ½ tsp lemon zest
Preparation
- Preheat oven to 425°F. Wash and trim cauliflower. Cut into medium florets, and toss with olive oil.
- Distribute evenly on a baking sheet and cook until browned, around 40 minutes, tossing every 10 minutes. Toss with lemon zest.
Nutrition
Serving size: Around 1 cup
Calories: 155 | total fat: 14 g | saturated fat: 2 g | sodium: 45 mg | cholesterol: 0 mg | total carbs: 7 g | fiber: 3 g | sugars: 3 g | protein: 3 g | potassium: 400 mg
Chocolate-drizzled strawberries
Makes 2 servings | Prep: 17 min | Cook: 1 min
Ingredients
- 2 cups fresh strawberries
- 2 Tbsp dark chocolate chips
Preparation
- Put chocolate chips in a small microwave-safe bowl. Microwave for 20 seconds. Stir with a spoon. If pieces remain, microwave again for 10-second intervals, stirring in between, until fully melted.
- Place strawberries on a sheet of waxed paper and drizzle with melted chocolate.
- Refrigerate for at least 15 minutes and serve.
Nutrition
Serving size: 1 cup
Calories: 81 | total fat: 2 g | saturated fat: 1 g | sodium: 1 mg | cholesterol: 0 mg | total carbs: 16 g | fiber: 3 g | sugars: 11 g | protein: 2 g | potassium: 220 mg