Dinner for two

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