8 Easy Healthy Dinner Recipes for Two

You're about to discover eight perfectly portioned dinner recipes that'll make cooking for two a breeze. Whether you're meal planning with your partner or cooking solo with leftovers in mind, these health-conscious dishes combine fresh ingredients with simple preparation methods. From sheet pan salmon to vegetarian mushroom bowls, each recipe offers balanced nutrition without sacrificing flavor. Let's explore how these carefully crafted meals can transform your weeknight dinner routine.

Sheet Pan Lemon Herb Salmon and Asparagus

Sheet pan dinners offer the perfect solution for busy couples who want a nutritious, flavorful meal without spending hours in the kitchen. This combination of salmon and asparagus not only delivers essential omega-3 fatty acids and vitamins but also creates a restaurant-quality dinner with minimal cleanup.

The bright citrus notes from fresh lemon complement the natural richness of salmon, while herbs add depth and complexity to this straightforward dish. The asparagus roasts to tender-crisp perfection alongside the fish, absorbing the flavors of the seasonings and creating a complete meal on a single pan.

Ingredients:

• 2 (6-ounce) salmon fillets
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 2 lemons
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 1 tablespoon butter, melted
• Fresh parsley for garnish

Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper or aluminum foil. In a small bowl, combine olive oil, juice of one lemon, minced garlic, thyme, rosemary, and oregano. Place the salmon fillets and asparagus on the prepared sheet pan, keeping them separate but on the same pan. Brush both with the herb mixture, season with salt and pepper, and lay lemon slices on top of the salmon. Drizzle melted butter over both the fish and vegetables.

Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender but still crisp. The exact cooking time will depend on the thickness of your salmon fillets. Once done, garnish with fresh parsley and serve immediately with the roasted lemon slices.

For best results, bring the salmon to room temperature 15-20 minutes before cooking, and ensure all fillets are similar in thickness for even cooking. Pat the salmon dry with paper towels before seasoning to achieve better browning. If using thicker asparagus spears, consider giving them a 2-3 minute head start in the oven before adding the salmon to ensure everything finishes cooking at the same time.

Mediterranean Quinoa Stuffed Bell Peppers

Mediterranean Quinoa Stuffed Bell Peppers combine the nutty goodness of quinoa with classic Mediterranean flavors, creating a wholesome and satisfying meal perfect for two. The colorful bell peppers serve as edible vessels, filled with a protein-rich mixture that's both nutritious and flavorful.

This vegetarian-friendly dish brings together the heartiness of quinoa, the sweetness of roasted peppers, and the savory notes of Mediterranean herbs and spices. The combination of feta cheese, olives, and sun-dried tomatoes adds depth and complexity to the filling, while maintaining a healthy nutritional profile.

Ingredients:

• 2 large bell peppers (any color)
• 1 cup cooked quinoa
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, chopped
• 1/4 cup sun-dried tomatoes, diced
• 1/4 cup red onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped
• 1/4 cup vegetable broth

Preheat the oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes. In a mixing bowl, combine the cooked quinoa, feta cheese, olives, sun-dried tomatoes, red onion, garlic, olive oil, oregano, and cumin. Season with salt and black pepper to taste.

Fill each pepper half with the quinoa mixture and place them in a baking dish. Pour the vegetable broth into the bottom of the dish and cover with foil.

Bake for 30-35 minutes covered, then remove the foil and bake for an additional 10 minutes until the peppers are tender and the filling is heated through. Garnish with fresh parsley before serving.

For best results, choose peppers that can stand upright when halved. If the peppers wobble, slice a very thin piece off the bottom to create a flat surface, being careful not to cut through to the inside. The dish can be prepared up to 24 hours in advance and stored in the refrigerator before baking, making it perfect for meal prep or busy weeknight dinners.

One-Skillet Chicken and Vegetable Stir-Fry

A quick and nutritious one-skillet chicken and vegetable stir-fry is perfect for busy couples who want a delicious homemade dinner without spending hours in the kitchen. This versatile dish combines lean protein with colorful vegetables in a savory sauce, creating a balanced meal that's both satisfying and healthy.

The beauty of this recipe lies in its simplicity and adaptability. You can customize the vegetables based on what's in season or your personal preferences, and the sauce can be adjusted to be more or less spicy according to your taste. This recipe serves two people generously and can be prepared in about 30 minutes.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 cup snap peas
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1/4 cup chicken broth
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• 2 green onions, chopped (for garnish)

Start by mixing the soy sauce, cornstarch, and chicken broth in a small bowl to create the sauce. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown, about 5-6 minutes. Remove the chicken from the skillet and set aside.

Return the skillet to heat and add garlic and ginger, stirring for 30 seconds. Add the vegetables, starting with the firmest ones (carrots and broccoli) and cook for 2-3 minutes before adding the softer vegetables (bell pepper and snap peas). Return the chicken to the skillet, pour in the sauce mixture, and cook everything together for an additional 2-3 minutes until the sauce thickens and coats all ingredients evenly.

For best results, prep all ingredients before starting to cook, as stir-frying moves quickly. Make sure your skillet is well-heated before adding ingredients, and don't overcrowd the pan to ensure proper browning. The vegetables should remain crisp-tender rather than becoming too soft, so avoid overcooking. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Zucchini Noodle Shrimp Scampi

Zucchini noodles, also known as "zoodles," have become a popular low-carb alternative to traditional pasta. This healthier version of shrimp scampi replaces regular pasta with spiralized zucchini, creating a light yet satisfying meal that's perfect for two people.

This dish combines the classic flavors of garlic, lemon, and white wine with succulent shrimp and tender zucchini noodles. The result is a restaurant-quality meal that can be prepared in under 30 minutes, making it ideal for busy weeknight dinners or romantic date nights at home.

Ingredients:

• 3 medium zucchini
• 1 pound large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/4 cup white wine
• 1 lemon, juiced
• 1/4 teaspoon red pepper flakes
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste
• 2 tablespoons grated Parmesan cheese

Using a spiralizer, create zucchini noodles from the zucchini and set aside. Heat olive oil and butter in a large skillet over medium-high heat. Add garlic and red pepper flakes, cooking until fragrant, about 1 minute. Add shrimp to the pan and cook until pink, about 2-3 minutes per side. Remove shrimp and set aside.

Return the pan to heat and add white wine, scraping up any browned bits. Add lemon juice and let the sauce reduce for 2-3 minutes. Add zucchini noodles to the pan and cook for 2-3 minutes until just tender but still slightly crisp. Return shrimp to the pan, add parsley, and toss everything together. Season with salt and pepper, and top with Parmesan cheese before serving.

To prevent watery zoodles, sprinkle salt on the spiralized zucchini and let them sit in a colander for 10 minutes before cooking. Pat them dry with paper towels to remove excess moisture. Also, avoid overcooking the zucchini noodles as they can become mushy and release too much water into the dish.

Black Bean and Sweet Potato Tacos

Black Bean and Sweet Potato Tacos blend the earthy richness of legumes with the natural sweetness of roasted sweet potatoes, creating a satisfying vegetarian meal that's both nutritious and flavorful. The combination delivers a perfect balance of protein, complex carbohydrates, and fiber while remaining light enough for an evening meal.

This Mexican-inspired dish transforms simple ingredients into a colorful, texture-rich dinner that's ideal for two people. The soft sweet potatoes contrast beautifully with crispy taco shells, while seasoned black beans provide a protein-packed base that makes these tacos filling enough to stand as a complete meal.

Ingredients:

• 1 large sweet potato, diced
• 1 can (15 oz) black beans, drained and rinsed
• 6 corn or flour tortillas
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 lime
• 1 avocado
• 1/4 cup red onion, diced
• Fresh cilantro
• Cotija cheese (optional)

Preheat the oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, half of the spices, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes until tender and slightly crispy on the edges, stirring halfway through.

Meanwhile, heat the black beans in a saucepan with remaining spices over medium heat, stirring occasionally and adding a splash of water if needed to prevent sticking.

Warm the tortillas either in the microwave wrapped in damp paper towels or in a dry skillet. Assemble the tacos by layering the seasoned black beans and roasted sweet potatoes, then top with diced avocado, red onion, cilantro, and a squeeze of lime juice. Add crumbled Cotija cheese if desired.

For best results, dice the sweet potatoes into uniform, small cubes (about 1/2 inch) to ensure even cooking and prevent them from falling out of the tacos. The beans can be prepared up to two days in advance and reheated just before serving, though the sweet potatoes are best when freshly roasted to maintain their crispy exterior.

Herb-Crusted Baked Cod With Roasted Vegetables

Herb-crusted baked cod is a delightful and nutritious dinner option that combines the delicate flavors of fresh fish with aromatic herbs and perfectly roasted vegetables. This Mediterranean-inspired dish delivers a restaurant-quality meal while being surprisingly simple to prepare at home.

This recipe serves two people and takes about 35 minutes from start to finish, making it perfect for a weeknight dinner or a special date night. The combination of crispy herb topping and flaky cod creates an elegant presentation, while the colorful roasted vegetables add both nutritional value and visual appeal.

Ingredients:

• 2 cod fillets (6 oz each)
• 1 cup breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 lemon
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes
• 1 small red onion, wedged
• Salt and pepper to taste
• 2 tablespoons butter, melted

Preheat the oven to 400°F (200°C). In a bowl, combine breadcrumbs, parsley, thyme, garlic, and 1 tablespoon olive oil. Season your cod fillets with salt and pepper, then press the herb mixture onto the top of each fillet. On a large baking sheet, toss the vegetables with remaining olive oil, salt, and pepper, arranging them around the edges. Place the cod fillets in the center of the baking sheet.

Bake for 20-25 minutes, until the fish is flaky and the vegetables are tender with slightly crispy edges. During the last 5 minutes of cooking, drizzle the melted butter over the fish to help achieve a golden-brown crust. Squeeze fresh lemon juice over everything just before serving.

For best results, bring the cod fillets to room temperature 15 minutes before cooking. Make sure to pat the fish dry with paper towels before adding the herb crust, as this helps the coating stick better and creates a crispier texture. If using frozen cod, thaw completely and remove any excess moisture to ensure proper cooking.

Turkey and Spinach Meatballs With Cauliflower Rice

Turkey and spinach meatballs paired with cauliflower rice offers a healthy, low-carb alternative to traditional spaghetti and meatballs. This protein-rich dish combines lean ground turkey with nutrient-packed spinach, creating flavorful meatballs that are both satisfying and nutritious.

The cauliflower rice base provides a light, veggie-forward foundation that complements the savory meatballs while keeping the meal balanced and filling. This recipe serves two people and can be prepared in under 45 minutes, making it perfect for a wholesome weeknight dinner.

Ingredients:

• 1 pound ground turkey
• 2 cups fresh spinach, finely chopped
• 1 egg
• 1/3 cup breadcrumbs
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium head cauliflower
• 2 tablespoons olive oil
• 1/4 cup onion, finely diced
• Salt and pepper to taste

Begin by processing the cauliflower in a food processor until it reaches a rice-like consistency. Heat 1 tablespoon of olive oil in a large skillet over medium heat, add the onion, and cook until translucent. Add the cauliflower rice, season with salt and pepper, and cook for 5-7 minutes until tender but still slightly crisp. Remove from heat and set aside.

In a large bowl, combine ground turkey, chopped spinach, egg, breadcrumbs, garlic, Italian seasoning, salt, and pepper. Mix thoroughly and form into 12-14 meatballs. Heat the remaining olive oil in a separate skillet over medium heat and cook the meatballs for 12-15 minutes, turning occasionally, until golden brown and cooked through.

For best results, avoid overworking the meatball mixture as this can make them tough. If the mixture feels too wet, add more breadcrumbs one tablespoon at a time. The meatballs can be made ahead and frozen for up to three months. When preparing the cauliflower rice, be careful not to overcook it, as it can become mushy and release too much moisture.

Greek-Style Portobello Mushroom Bowls

Greek-Style Portobello Mushroom Bowls transform simple ingredients into a Mediterranean-inspired vegetarian feast. The meaty texture of portobello mushrooms combined with classic Greek flavors creates a satisfying and nutritious meal that's perfect for two people.

This dish brings together the earthiness of marinated mushrooms, the freshness of cucumber and tomatoes, and the tanginess of feta cheese, all served over a bed of quinoa. The combination delivers a protein-rich meal that's both filling and light, making it ideal for a weeknight dinner or casual date night.

Ingredients:

• 2 large portobello mushroom caps
• 1 cup quinoa
• 2 cups water
• 1 cucumber, diced
• 2 roma tomatoes, diced
• 1/2 red onion, thinly sliced
• 1/2 cup kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Start by cleaning the portobello mushrooms and removing their stems. In a bowl, whisk together olive oil, red wine vinegar, oregano, and minced garlic. Brush the mushrooms with this mixture and let them marinate for 15 minutes.

Meanwhile, rinse the quinoa and cook it in water according to package instructions, typically about 15-20 minutes until fluffy. While the quinoa cooks, prepare the vegetables and combine them in a bowl with olives and half of the feta cheese.

Grill or pan-sear the marinated mushrooms for 4-5 minutes per side until tender. Once the quinoa is done, divide it between two bowls, top with the vegetable mixture, and place a grilled mushroom cap on each bowl. Sprinkle with remaining feta cheese and garnish with fresh parsley.

For best results, make sure to thoroughly clean the mushrooms with a damp paper towel instead of washing them under running water, as they can become waterlogged. The marinade can be prepared up to 24 hours in advance, and you can adjust the quantities of vegetables based on personal preference. If you're not serving the bowls immediately, keep the grilled mushrooms separate from the other ingredients to maintain their texture.