Healthy Recipes Health Conditions Healthy Low-Cholesterol Recipes Low-Cholesterol Dinner Recipes 30-Day Anti-Inflammatory Low-Cholesterol Dinner Plan By Alex Loh Alex Loh Alex Loh is EatingWell's associate food editor. As part of the food team, she creates healthy, delicious recipes for the EatingWell audience. Alex also writes informative food and cooking articles that range from how to store ground beef to the best picks from Trader Joe's. Alex conducts product and taste tests to find the best options, from salad spinners to salsas. EatingWell's Editorial Guidelines Updated on October 23, 2023 Reviewed by Dietitian Victoria Seaver, M.S., RD Reviewed by Dietitian Victoria Seaver, M.S., RD Victoria Seaver is a registered dietitian and Editorial Director for EatingWell.com. She completed her undergraduate degree in nutrition, dietetics and food science and her masters degree and dietetic internship at the University of Vermont. Victoria has been a part of the EatingWell.com team since 2015. EatingWell's Editorial Guidelines Trending Videos Close this video player If you're looking for a tasty way to lower your cholesterol, then an anti-inflammatory diet may be perfect for you. Anti-inflammatory foods can help prevent plaque build-up and are packed with fiber and healthy fats, which raise good HDL cholesterol and reduce less healthy LDL cholesterol. That's why these delicious dinner recipes feature ingredients like fish, lentils, avocado and whole grains. Recipes like Lemon-Herb Salmon with Caponata & Farro and Quinoa, Avocado & Chickpea Salad over Mixed Greens will help you eat healthy. 01 of 30 Lemon-Herb Salmon with Caponata & Farro View Recipe Dig into your farmers market haul to cook this colorful and healthy Mediterranean diet dinner recipe that's packed with vegetables. Feel free to swap in any vegetables or cook up another whole grain, such as brown rice. Serve with a glass of your favorite red wine. 02 of 30 Winter Vegetable Mulligatawny Soup View Recipe Jacob Fox Our meatless version of the Indian-inspired British colonial soup includes parsnip and squash to keep it hearty and satisfying. 03 of 30 Beer-Battered Fish Tacos with Tomato & Avocado Salsa for Two View Recipe Lovers of fried fish get the taste without all the calories, and the salsa adds a fresh, clean note. To complete the Baja theme, serve with black beans, some diced mango and a bit of light sour cream. 04 of 30 Seared Tuna with Bulgur & Chickpea Salad View Recipe This healthy tuna recipe combines fresh fish, olive oil, lemon juice, fresh herbs and chickpeas. Cooking for two? Flake the two leftover tuna steaks and mix them into the remaining bulgur salad, then serve over lettuce for lunch the next day. 05 of 30 Chicken & Mushroom Ragu View Recipe Jacob Fox An electric pressure cooker makes quick work of this rich, savory sauce. Deglazing with wine and scraping up the browned bits from the bottom of the pot is the key to building flavor. 06 of 30 Quinoa, Avocado & Chickpea Salad over Mixed Greens View Recipe Protein-rich quinoa and chickpeas add staying power to this zesty and healthy salad recipe. 07 of 30 Grilled Salmon & Vegetables with Charred Lemon-Garlic Vinaigrette View Recipe Jacob Fox This grilled salmon recipe paired with grilled vegetables and a charred lemon-garlic vinaigrette captures the flavor of summer with smoky flavor from the grill. Asparagus and zucchini are quick and easy to grill and pair nicely with the salmon. 08 of 30 Lentil Stew with Salsa Verde View Recipe This healthy vegetarian recipe is hearty and satisfying. Don't skip the parsley relish (salsa verde)—it's easy to make and lends a tangy accent that balances the flavors of the lentil stew. We prefer French green lentils for this stew, as they don't fall apart while cooking; however, regular brown lentils (found in most supermarkets) will also work. 09 of 30 Vegetarian Sliders with Black Beans, Chard & Poblanos View Recipe Ellen Silverman These vegetarian sliders are filling, flavorful and make for a great protein-packed main dish. Take your time patting the beans dry: It keeps the sliders from falling apart. You can make eight larger patties to fit regular-size buns, but try to keep them about 1/2 inch thick so they'll heat through under the broiler without burning. 10 of 30 White Bean Soup with Pasta View Recipe Jacob Fox We use mirepoix—a combination of onion, celery and carrots—to flavor this soup. Keep a store-bought bag of the mixture in your freezer to ensure you always have some on hand without worrying about it going bad. 11 of 30 Black Bean Wraps with Greens & Cilantro Vinaigrette View Recipe Jason Donnelly A simple salad tossed with a tangy vinaigrette packs these no-cook wraps with tons of bright cilantro flavor. The mix pairs well with mashed beans and avocado, which hold everything together. 12 of 30 Baked Halibut with Brussels Sprouts & Quinoa View Recipe Fish plus two sides? It seems fancy, but this healthy dinner comes together in just 30 minutes. 13 of 30 Chickpea Tuna Salad View Recipe Photography / Caitlin Bensel, Food Styling / Ruth Blackburn This chickpea tuna salad with capers, feta and cucumber makes for the perfect lunch or dinner. You can prep the salad the night before (just be sure to keep the spinach separate and dress the salad right before serving). 14 of 30 Spaghetti Squash with Roasted Tomatoes, Beans & Almond Pesto View Recipe Looking at a tangle of spaghetti squash tricks your brain into thinking you're about to eat a serving of eggy noodles, when in fact, you get a nice calorie and carb savings in this healthy recipe. Giving tomatoes a stint in a hot oven makes them candy-sweet. 15 of 30 Tuna Niçoise Salad View Recipe Jason Donnelly This salad features all the classic niçoise ingredients and flavors, with a bright and fresh lemony dressing, and uses fresh seared tuna in place of canned. The tuna will be rare in the center. Add an additional 2 to 3 minutes per side for more doneness. 16 of 30 Lentil & Roasted Vegetable Salad with Green Goddess Dressing View Recipe Goddess dressing typically gets its umami-ness from anchovies, but we use miso in this super green salad recipe to keep it vegetarian. Substitute two chopped anchovies for the miso if you like. Or add baked tofu, poached salmon or grilled chicken for a boost of protein. 17 of 30 Cilantro Bean Burgers with Creamy Avocado-Lime Slaw View Recipe Lighten up your burger! Bean patties have less saturated fat and more fiber than beef patties. They're also cheaper and easier to cook indoors—and we promise they're just as satisfying, especially with the mouthwatering creamy slaw on top. 18 of 30 Hearty Tomato Soup with Beans & Greens View Recipe Garlicky kale and creamy white beans elevate simple canned tomato soup into a 10-minute lunch or dinner that really satisfies. Use a soup with tomato pieces for a heartier texture. Look for a brand that's low- or reduced-sodium, with no more than 450 milligrams of sodium per serving. 19 of 30 Kale & Quinoa Salad with Lemon Dressing View Recipe Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee This kale-quinoa salad pops with different flavors and textures. Massaging the kale helps break down its fibrous nature, while add-ins like toasted almonds, feta and cucumber add crunch and saltiness. 20 of 30 Celeriac & Lentil Salad with Poached Eggs View Recipe Leigh Beisch Gnarly and knotty, celeriac (aka celery root) is a staple on many French bistro menus, often shredded and tossed with rémoulade sauce. Here, it's diced and combined with lentils and plenty of other veggies, along with a poached egg on top, for a salad packed with staying power. 21 of 30 Chickpea & Quinoa Grain Bowl View Recipe It seems grain bowls have as many variations as there are stars in the sky, and there is no wrong way to build one! But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies! 22 of 30 Arugula & Cucumber Salad with Tuna View Recipe Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster Spicy baby arugula pairs with crisp Persian cucumbers and celery in this refreshing salad. Italian Castelvetrano olives offer a mild, buttery flavor that doesn't compete with the flavor of the tuna. If you want more punch from your olives, Niçoise olives or Kalamata olives work well too. 23 of 30 Shrimp Tacos with Avocado Crema View Recipe Protein-packed, lean shrimp cook up super fast, making them the ultimate taco filling for a quick weeknight dinner that's also impressive and delicious enough for a weekend dinner party. We've also loaded up on crunchy veg and didn't skimp on the spices. 24 of 30 Shrimp & Avocado Salad View Recipe Jennifer Causey Peppery fresh radishes complement sweet shrimp and creamy avocado in this quick salad. Enjoy this healthy salad as a quick light dinner or for lunch. 25 of 30 Winter Kale & Quinoa Salad with Avocado View Recipe Precooked quinoa helps keep this healthy salad recipe quick and simple. Loaded with black beans, kale and avocado, this recipe is as filling as it is nutritious. You can also make the sweet potatoes and dressing ahead. 26 of 30 Charred Vegetable & Bean Tostadas with Lime Crema View Recipe Pile vegetables and black beans onto crisp tostadas and top them off with lime crema for a vegetarian dinner the whole family will love. Charring the vegetables under the broiler infuses them with smoky flavor while cooking them quickly. 27 of 30 One-Pot Pasta with Tuna View Recipe Joy Howard Use the one-pot pasta cooking method to make this tuna pasta recipe that calls for just five ingredients and is ready in just over half an hour. For extra crunch and a tuna noodle casserole feel, sprinkle this speedy pasta dish with toasted whole-wheat panko breadcrumbs. 28 of 30 Zucchini-Chickpea Veggie Burgers with Tahini-Ranch Sauce View Recipe This veggie burger recipe is one you'll want to make again and again. Savory chickpea and zucchini patties are topped with a creamy, herb-flecked tahini ranch sauce, juicy tomato slices and peppery arugula for a satisfying and healthy homemade veggie burger. Serve these vegan burgers on buns or stuff them in pitas. We recommend making extra sauce—it's a great dip for veggie sticks and, thinned with a little water, it makes a wonderful salad dressing. 29 of 30 Guacamole Chopped Salad View Recipe All of the delicious guacamole flavors you love in a healthy veggie-packed salad. Want to pump up the protein? Add leftover roast chicken or sautéed shrimp. Serve with tortilla chips on the side (or crumbled over the top) to take it up a notch. 30 of 30 Sheet-Pan Salmon with Sweet Potatoes & Broccoli View Recipe photography / Caitlin bensel, Food Styling / Emily Nabors Hall The vibrant combo of cheese, cilantro, chili and lime—inspired by Mexican street corn—makes this salmon sheet-pan dinner burst with flavor. Was this page helpful? Thanks for your feedback! 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