Looking for healthy summer dishes that support your fitness goals? These recipes are not only low in carbs, but also packed with flavor and perfect for a light summer dinner! Which one will you try first? 

Lemon Garlic Butter Salmon with Asparagus 

Ingredients: 

• 4 salmon fillets 
• 2 tbsp olive oil 
• 3 tbsp butter, melted. 
• 3 cloves garlic, minced. 
• Juice of 1 lemon 
• 1 tsp lemon zest 
• Salt and pepper to taste 
• 1lb asparagus, trimmed. 
• Fresh parsley, chopped (for garnish) 

Directions: 

• Preheat oven to 400°F. 
• In a small bowl, combine melted butter, garlic, lemon juice, lemon zest, salt, and pepper. 
• Place salmon fillets on a baking sheet lined with parchment paper. Arrange asparagus around the salmon. 
• Drizzle the butter mixture over the salmon and asparagus. 
• Roast in the oven for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork. 
• Garnish with fresh parsley before serving. 

Chicken Lettuce Wraps 

Ingredients: 

• 1lb ground chicken 
• 2 tbsp olive oil 
• 1 onion finely chopped. 
• 3 cloves garlic, minced. 
• 1 tbsp fresh ginger, grated. 
• 1 red bell pepper finely chopped. 
• 1/4 cup soy sauce (or tamari for gluten-free) 
• 2 tbsp low carb hoisin sauce  
• 1 tbsp rice vinegar 
• 1 head butter lettuce or romaine lettuce, leaves separated. 

Directions: 

• Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. 
• Add garlic and ginger and cook for another minute until fragrant. 
• Add ground chicken to the skillet and cook until browned, breaking it up with a spoon as it cooks. 
• Stir in red bell pepper, soy sauce, hoisin sauce, rice vinegar, and Sriracha. Cook for another 5 minutes until everything is well combined and heated through. 
• Spoon the chicken mixture into lettuce leaves. 

Zucchini Noodles with Pesto and Shrimp 

Ingredients: 

• 4 medium zucchinis 
• 1lb large shrimp, peeled and deveined. 
• 2 tbsp olive oil 
• 2 cloves garlic, minced. 
• 1/2 cup pesto (store-bought or homemade) 
• Salt and pepper to taste 
• Cherry tomatoes, halved (optional) 
• Fresh basil leaves, for garnish 

Directions: 

• Spiralize the zucchini into noodles using a spiralizer. 
• Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant. 
• Add shrimp to the skillet, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. 
• Remove shrimp from skillet and set aside. 
• In the same skillet, add zucchini noodles and cook for 2-3 minutes until just tender. 
• Stir in the pesto until evenly coated. 
• Add shrimp back to the skillet and toss to combine. Garnish with cherry tomatoes and fresh basil leaves. 

Caprese Stuffed Portobello Mushrooms 

Ingredients: 

• 4 large portobello mushrooms, stems removed. 
• 2 tbsp olive oil 
• Salt and pepper to taste 
• 1 cup cherry tomatoes, halved. 
• 8 oz fresh mozzarella, sliced. 
• Fresh basil leaves 
• Balsamic glaze  

Directions: 

• Preheat oven to 400°F (200°C). 
• Brush portobello mushrooms with olive oil and season with salt and pepper. 
• Place mushrooms on a baking sheet, grill side up, and bake for 10 minutes. 
• Remove from oven and fill each mushroom with cherry tomatoes and slices of mozzarella. 
• Return to oven and bake for an additional 10 minutes, until cheese is melted and bubbly. 
• Remove from oven, top with fresh basil leaves, and drizzle with balsamic glaze before serving. 

Grilled Lemon Herb Chicken Salad 

Ingredients: 

• 2 boneless, skinless chicken breasts 
• 2 tbsp olive oil 
• Juice of 1 lemon 
• 2 cloves garlic, minced. 
• 1 tsp dried oregano 
• Salt and pepper to taste 
• Mixed greens (arugula, spinach, romaine) 
• Cherry tomatoes, halved. 
• Cucumber, sliced. 
• Red onion thinly sliced. 
• Feta cheese, crumbled. 
• Avocado, sliced. 

Directions: 

• In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. 
• Marinate chicken breasts in the mixture for at least 30 minutes. 
• Preheat grill to medium-high heat. Grill chicken for 6-7 minutes on each side, or until fully cooked. 
• Let the chicken rest for 5 minutes, then slice. 
• Assemble the salad with mixed greens, cherry tomatoes, cucumber, red onion, feta cheese, avocado, and top with grilled chicken slices. Drizzle with your favorite low-carb dressing.