We know that getting dinner on the table every night can be difficult: You need to have time, energy and a plan, not to mention a good recipe! And if you want that dinner to be nutritious, you might find this task to be even more burdensome—but we’re here to help. We rounded up over 100 of our very best healthy dinners that are perfect for weeknights. From low-carb meals to flavor-packed pastas, we have you covered. Don't worry about spending a lot of cash, either, as cheap healthy meals exist and they can be quite delicious. This salmon dinner couldn't be simpler. Season the fish with salt and pepper, then pop it in the oven to bake to perfection in 15 minutes. An easy-to-make parsley and almond salsa goes on top.

The chicken and broccoli you find at your favorite Chinese restaurant is usually covered in an intensely flavored brown sauce often based on oyster and soy sauces. This recipe showcases a milder but equally delicious Chinese white sauce that might be familiar to you from dishes like shrimp in lobster sauce. It’s clear and savory, thickened with a cornstarch slurry. This recipe also highlights the traditional Chinese technique of “velveting,” a marinating process that coats proteins to tenderize, lock in the juices and promote browning. We tested a variety of velveting processes that use egg, egg white and even just water. Our conclusion? Chicken covered in salt and water (similar to brining) then coated with cornstarch produced the best texture. We also eliminated the common step of boiling or deep-frying the chicken before stir-frying; a quick sear in the wok produced tender results. If velveting seems daunting, don’t let it be; it’s essentially a marinating process and takes just a few minutes of work and 30 minutes of hands-off time. And it’s worth it: Your velveted chicken will be juicy and tender with tons of savory flavor.

This chicken gets incredibly crunchy, thanks to a light coating of panko and Parmesan and a quick cook in the air fryer! Serve it with charred broccoli and a tangy yogurt sauce for a healthy and complete meal you can throw together any day of the week.

In the peak of summer, juicy tomatoes and sweet bell peppers are at their prime. Here, we turn them into an easy bright sauce, then toss in pillowy, herby dumplings to soak up all of the beautiful flavor.

Haddock is a mild-tasting, flaky white fish similar to cod. Here it is baked to perfection atop a sweet cherry tomato sauce spiked with salty capers and olives. Pair it with some crusty bread to soak up the juices.

Nidhi Jalan writes, "This smoky roasted eggplant dish from India is one of my favorites. It’s served as a main course, as part of a selection of dishes in a thali. Different versions are made in various parts of the country but this Punjabi recipe is the most popular. The best flavor and smokiness comes from roasting the eggplant on a direct flame or grill. I never add dried spices to my baingan bharta in order to really taste the smoky eggplant with sweetness from the onions, tang from the tomatoes, a little heat from the green chiles and a burst of freshness from the cilantro. It’s precisely this combination of flavors that makes this dish so amazing!"

Chicken parm in the instant pot leaves chicken breast cutlets juicy and tender, and there's just one pot to clean. And it doesn't require a lot of added fat to boot. Serve the chicken with whole-grain pasta, zoodles or steamed vegetables if you like.

Pomegranate lends its sweet-tart essence and ruby hue to this impressive weeknight dinner or special-occasion main dish in two ways: First, pomegranate molasses is the base of a fruity glaze for the salmon fillets, resulting in perfectly caramelized exteriors. While the fish cooks, we toss together a bold and colorful relish of pomegranate arils, cilantro and spicy serrano chiles to cut through the richness of the salmon. And since it's ready in just about 20 minutes, you'll have plenty of time for your guests or family.

Leftover rotisserie chicken makes this delicious stew a quick-fix meal.

Red lentils stand in for mung beans and team up rice to make a super-easy Indian dish (also called kitchari) that is reminiscent of porridge, but with plenty of lively flavor from the ginger, cumin and jalapeno. Fresh cilantro stirred in at the end adds nice flecks of bright green.

Boneless, skinless chicken breasts are perfect for rounding out a healthy meal but can easily overcook or end up slightly pale. To solve these issues, we press the chicken breasts under a foil-wrapped cast-iron skillet (or brick) which allows them to cook evenly and achieve a beautiful, deep golden-brown brown exterior that’s difficult to get without the skin. Serve with a simple pan sauce and a dilly bean salad for the win.

Though it’s easy to overlook cube steak at the meat counter or butcher, we snatch it up when we see it because so versatile and budget friendly. We especially love it in a stir-fry because it absorbs all the flavors of the sauce so well and cooks up super quickly.

Salads aren’t known for their keeping qualities, especially when they’re dressed. But we cracked the code on prepping, assembling and even dressing a salad that stays crisp and delicious for up to 5 days — and even gets tastier each day. The key is to use greens that are sturdy, like kale and cabbage, and vegetables that don’t get soggy when dressed, like celery and broccoli. We also added farro for whole-grain nuttiness and hard salami for extra savoriness. Finally, our salad dressing is made by simmering fennel seeds, capers and garlic in rich olive oil and then blending the mixture with red wine vinegar and whole-grain mustard to give each bite of salad a punch of flavor. It's wonderful solo but also delicious served alongside your favorite main course.

This Shrimp, Watercress and Farro Salad will leave you feel totally satisfied but not overstuffed.

This healthy main course includes crispy air-fried panko-crusted tofu “steaks” instead of deep-fried pork or chicken cutlets and is inspired by a katsu curry served at a popular food chain in Japan. The Japanese-inspired curry brims with onions, potatoes and carrots, plus untraditional ingredients like sweet peas, shiitake mushrooms and kombu in a balanced savory-sweet sauce. The sauce is also made with Japanese curry blocks – a shortcut ingredient found in Asian grocery stores and used by many home cooks. Just stir the finely chopped curry blocks into water until melted and thickened and the result is an almost instant sauce. White sushi rice rounds out the dish and is the perfect base to soak up all that soul-warming sauce in this easy meal that’s especially great in cold weather months.

Known as ma la xiang guo in Mandarin, mala dry pot is a popular restaurant phenomenon in China that’s recently made its way to the United States and elsewhere. Colorful vegetables of different textures and proteins like lean beef and tofu are stir-fried and coated in a spicy umami-rich sauce. Ingredients like spicy bean paste, chili crisp and tongue-tingling Sichuan pepper typically give the dish its signature kick. We developed this recipe to streamline preparing dry pot at home and also chose ingredients that skew healthier than some versions. We chose in particular to add bok choy, tomatoes and shiitake mushrooms for big flavor while also paying homage to the dish’s inspiration from hot pot, minus the broth. In fact, this recipe is a perfect way to use up any leftover hot pot ingredients you might have on hand.

This pickle-spiked chicken salad is far from bland. After mixing the shredded chicken with dill pickles, orzo and herbs, the salad comes together with a yogurt sauce flavored with garlic and red wine vinegar. The best thing? It keeps well in the fridge for a few days so you can enjoy it throughout the week.

The elegant flavors of this healthy cod recipe are inspired by the popular miso-marinated black cod dish served at Nobu. In this lighter and speedier version, cod fillets are marinated in an umami-rich miso-soy mixture for just 4 hours or overnight — not 4 days — and then quickly broiled to caramelize the top while leaving the inside silky and buttery. We balance out everything with the freshness of bok choy sautéed with garlic and rice vinegar. Packed with protein and nutrients, the dish is deeply satisfying and comes together with just about 25 minutes of cooking and prep time.

Instead of tortillas, this genius recipe calls for enchilada filling to be rolled up inside thin zucchini ribbons, cutting the carb count to just 10 grams per serving.

Cauliflower and potatoes come together with fragrant spices like turmeric, coriander and cumin in this hearty veg-forward curry enjoyed throughout India and Pakistan.

Jamaica’s escovitch is a pan-fried fish topped with pickled vegetable that bursts with an irresistible combination of sweet, tangy and spicy flavors. The traditional escovitch fish is a whole red snapper, but this recipe uses snapper fillets to streamline the cooking and serving. Once the fish is fried, colorful bell peppers and other vegetables are sautéed with spices. Adding vinegar and sugar to the mix gives the sauce its signature sweet-and-sour flavor. Escovitch fish is usually quite spicy thanks to Jamaica’s famous Scotch bonnet peppers, but you can reduce the amount of pepper or omit it if you’re after a milder dish. Serve it with Jamaican standards like rice and peas and plantains.

Ellie Krieger's creamy fettuccine will sate your pasta cravings without blowing your diet.

For a hearty and healthy meatless dinner that’s on the table in under an hour, we caramelize cabbage wedges until golden, then oven-braise them in a classic piccata sauce until they're melt-in-your-mouth tender. A swirl of butter at the end makes the lemony sauce extra luscious and perfect for spooning over the cabbage and parsley-studded rice.

These protein-packed fajitas cleverly use a foil-lined baking sheet and broiler to make a quick and healthy weeknight meal with easy cleanup.

This delicious vegan recipe combines the flavors of bulgogi with pan-seared eggplant — but instead of marinating the vegetable in the gochugaru and soy mixture as you do with beef, we use it as a pan sauce. The eggplant is excellent served with rice, kimchi, lettuce greens and your favorite banchan for a meatless Korean barbecue rice bowl.

This skillet chicken and basmati rice dish is anything but plain and humble. A homemade seasoning mix, preserved lemon and spiced and pan-seared chicken breasts give the dish bold flavor that’s hard to resist. It’s quick enough to make as a delicious weeknight dinner but tasty enough for entertaining or a special-occasion meal.

Cozy up to a bowl of this easy chicken soup filled with fresh homemade egg noodles. The key is to make a quick 5-ingredient pasta dough and then simply grate it directly into store-bought chicken broth using a box grater. Rounded out with some veg and shredded rotisserie chicken, it’s a perfect freezer-friendly make-ahead weeknight dinner.

This popular Filipino noodle dish is packed with flavor and color from a variety of vegetables and proteins and tied together with a sweet and savory sauce and a touch of citrus. “Pancit” means noodle in Tagalog, and “bihon” (rice stick) are a favorite one to use in this stir-fry. Ingredients vary from recipe to recipe and cook to cook, but this version uses Chinese sausage and shrimp, both favorites for the dish, plus cabbage, carrots, snow peas and other vegetables, making it a one-pot meal. Pancit bihon is commonly served on special occasions, especially birthdays as the long noodles symbolize long life, but it’s also speedy enough to serve as a comfort classic any night of the week.

Inspired by the flavors of Vietnamese lemongrass chicken, we marinate tofu in a combination of umami-rich fish and soy sauce that’s spiked with floral lemongrass, then caramelize and char it for maximum umami flavor. We serve the tofu with pickled daikon and carrots, cucumbers and fresh herbs for our take on the popular bun chay noodle bowl. The fish sauce dressing brings the whole plate together with bright lime juice and a hit of spice from a Thai bird chile.

Think just because you're eating healthy doesn't mean indulgent-tasting dishes like coconut-crusted shrimp are off limits. In this ingenious rendition, you can dig right in, all the way down to the delectable sweet-and-sour dipping sauce.

We subbed in cauliflower for all-purpose flour to make a soft and fluffy gnocchi. Toss it in nutty brown butter-caper sauce for an indulgent gluten-free dinner.

Amp up spaghetti night with these clever veggie-packed meatballs. Convenient frozen collards and canned black beans are easy to sneak into the mix.

Chipotle and cumin are tempered by beer, butter and lime in this simple and healthy shrimp dish that comes together in a snap.

We like to include a strata in our weeknight meal lineup because it’s the perfect vessel for pre-cooked proteins and vegetables – just whisk up the custardy base, fold in your bread and then throw it in the oven when you’re ready to eat! We love the combination of creamy fontina, roasted mushrooms and fork-tender pork (start by making a batch of Meal-Prep Roasted Mushrooms and Meal-Prep Slow Roasted Pork for ease).

You'll save both time and calories with this zesty shrimp risotto.

These meatballs have a secret -- they're packed with spinach. Veggie-shy kids (and adults) won't even notice since they are happily tucked into a warm pita with lettuce and tomato and drizzled with tangy dill yogurt sauce.

Protein- and fiber-packed, this healthy and streamlined salmon dinner for two can be cooked all on one sheet pan. The veggies get a head start, then BBQ-rubbed salmon fillets join in and everything finishes the race at the same time.

Get all the zesty flavors of sizzling fajitas in a healthy stuffed pepper that's easy enough for a weeknight meal.

These veggie-packed meatball lettuce cups are like pork dumplings without the, well, dumpling. Perfect for kids (and adults) who aren't veggie lovers, they're full of flavor. Pozu sauce makes a bright, citrusy dip.

This simple oven-baked coconut shrimp recipe pairs perfectly with a light coconut-scented rice.

Start the meat in a slow cooker before you go out for the day and come home to tender, flavorful pork tacos. Or, if you don't want to wait, make this recipe in a Dutch oven in half the time.

A nod to the richly flavored lentil stews enjoyed throughout India, this dal comes together fast and is scented with curry paste and garam masala.

This simple, hearty dish is pure Italian comfort food. Made with double carbs (chickpeas -- the “ceci” -- and ditalini!), it’s somewhere between a soup and a pasta, bringing the best qualities of both to one bowl. While it’s optional, the Parmesan rind adds a depth of flavor here as well as to other soups and stews, especially vegetarian ones. Whenever you finish a wedge of Parmesan, just wrap the leftover rind well in plastic and keep it in the fridge. The lemon zest and juice add a bright note to the broth that’s thickened by mashing some of the chickpeas. If you don’t have a potato masher, you can mash the chickpeas against the sides of the pot with a wooden spoon.

Calabacitas literally translates to "little squash," and a la Mexicana means it incorporates the colors of the Mexican flag—white, red and green—from onions, tomatoes and chiles. This vegetarian dish can be served as a side dish, main dish or with tortillas to make tacos. If you can’t find summer squash, zucchini works just as well.

Tacos don't have to take your healthy diet off track! Ina's are packed with heart-healthy salmon, a crunchy cabbage-cucumber slaw and creamy avocado mash.

Versatile and inexpensive tilapia gets the Moroccan treatment with couscous, eggplant and a verdant pesto.

Feta and sun-dried tomatoes add exotic flavor to Giada's healthy turkey meatloaf.

Store-bought chicken fingers are often loaded with all kinds of can't-pronounce ingredients. Stock your freezer with this homemade version instead — your kids will love them, but don't be surprised if they're a grown-up favorite too.

The classic Hungarian dish becomes a one-dish dinner in this healthier take, which is made with skinless chicken breasts and brown rice. A dollop of reduced-fat sour cream goes on top.

Inspired by a traditional Chinese banquet restaurant dish, this healthy main course combines egg tofu, shiitake mushrooms, bok choy and snow peas in a savory brown gravy. Egg tofu is a combination of eggs and tofu, and has a soft, pudding-like texture that’s perfect for this dish. Typically, the egg tofu is deep-fried, but for a lightened-up spin, we pan-fry it with less oil, use low-sodium soy sauce and swap oyster sauce for mushroom oyster sauce to make it vegetarian-friendly.

Inspired by the iconic miso-marinated cod from Nobu, here we use tofu as a base to make an inspired healthy vegan version that’s paired with quick-pickled cucumbers and rice. The savory and sweet marinade is perfect for the “blank slate” nature of tofu and includes aromatics such as ginger and garlic. We highly recommend pressing the tofu first to make room for it to absorb the flavorful marinade, then tearing it by hand along the short sides to create a jagged surface for even more absorption. The recipe provides instructions for pressing the tofu using equipment you probably already have in your kitchen, but if you own a tofu press, feel free to use that instead.