The 10-Minute Dinner Recipes a Nutritionist Actually Makes
With the work week in full swing (both seasonally and professionally), quick and easy 10-minute recipes have become top of mind. Whether you're a working professional, a mother, a student, or a combination of the three, it's no secret that back-to-school season leaves little time for complicated, full-course weeknight meals.
For some advice, we tapped clinical nutritionist Jessica Sepel for 10-minute dinner recipes that don't sacrifice health for convenience. She quickly offered up her 10-minute lentil curry, sesame-crusted salmon with ginger greens, and one-pan lemon and herb chicken as prime examples. Find three 10-minute dinners a nutritionist actually eats below.
10-Minute Lentil Curry
"This is perfect if you're after a curry in a hurry," explains Sepel. "This dish is ready in 10 minutes and is a great protein-packed vegetarian option for lunch or dinner."
2 tbsp olive oil
1 red onion, diced
Salt and pepper, to taste
1 tbsp. curry powder
2 tomatoes, chopped
1/2 medium eggplant, cut into cubes
1–2 tbsp tamari sauce
1 x 400-gram tin organic lentils, rinsed and drained
1–2 cups baby spinach
Handful of fresh parsley, chopped
Heat one tablespoon olive oil in a medium-sized frying pan over medium heat.
Add the diced red onion and season with sea salt, pepper, and curry powder. Sauté for three to four minutes, or until the onion is translucent and fragrant.
Add the chopped tomatoes, eggplant, and a drizzle of tamari sauce. Sauté the vegetables until they start to soften.
Add the lentils, baby spinach, and a remaining one tablespoon of olive oil. Stir until heated through and combined.
Serve into two bowls and garnish with fresh parsley.
Sesame-Crusted Salmon with Ginger Greens
"This is one of the easiest, freshest dinners and only takes around 10 minutes to prepare."
2 salmon fillets
2–3 tbsp. sesame seeds
2 tbsp. olive oil or coconut oil
1–2 cups mixed greens, such as snap peas and green beans
1 tbsp. tamari sauce (optional)
1 tsp. fresh ginger, crushed
Fresh lemon, to serve
Coat the top layer of the salmon fillets in sesame seeds.
Heat a medium-sized frying pan over medium heat. Add one tablespoon of olive or coconut oil in the pan. Add in the mixed greens. Throw over the sesame seeds, tamari sauce, and ginger. Keep cooking until the greens are cooked but still crunchy.
Heat another medium-sized frying pan with one tablespoon oil. Place the salmon in the pan and cook on each side for around three minutes.
To serve, plate the salmon, greens, and drizzle some fresh lemon juice. Serve with brown or basmati rice on the side (optional).
One-Pan Lemon & Herb Chicken
"This classic chicken dish is bursting with flavor," Sepel adds. "It's a great recipe for a big dinner party and goes well with so many side dishes."
Ingredients for the dish
1/2 Jap pumpkin, cut into small wedges
12-15 Brussels sprouts, cut into half
1/2 cauliflower, cut into small florets
1 red onion, sliced
2 tbsp olive oil
Sea salt, to taste
lack pepper, to taste
4 chicken breast fillets, beaten thin
Ingredients for the marinade
3 tbsp extra-virgin olive oil
Juice and zest of 1 lemon
2 tsp. crushed garlic
2 tbsp. rosemary, chopped, plus extra sprigs to serve
Fresh parsley, to garnish
Lemon cheeks, to serve
Preheat the oven to 390°F. Line a large baking dish with baking paper.
Arrange the pumpkin, Brussels sprouts, cauliflower, and onion on the prepared baking dish. Drizzle olive oil over the vegetables and season generously with sea salt. Toss to combine.
In a large mixing bowl, add all marinade ingredients and stir to combine.
Place the chicken in the center of the baking dish, with the vegetables, and pour over the marinade. Turn to coat well. Season with salt and pepper. Bake chicken and vegetables in the oven for 25 to 30 minutes.
Serve with extra rosemary, parsley, and lemon cheeks.
Head over to Jessica Sepel Health for more nutritionist-approved recipes.