50+ Tasty Easter Low-Sodium Dinner Recipes for Every Course

Easter is a time for family gatherings, delicious meals, and creating cherished memories around the dinner table.

However, for those managing their sodium intake, the festive spread can sometimes feel a bit limiting.

The good news is that you can still enjoy a variety of tasty, flavorful dishes without the excess sodium.

Whether you’re looking for light and healthy main courses, savory side dishes, or indulgent desserts, we’ve got you covered with over 50 low-sodium dinner recipes that are perfect for Easter.

These recipes prove that you don’t have to sacrifice taste for health – you can have both!

From succulent roasted meats and hearty vegetable dishes to fresh salads and zesty sauces, there’s something here for everyone at your Easter dinner table.

50+ Tasty Easter Low-Sodium Dinner Recipes for Every Course

This Easter, embrace the abundance of flavors and the joy of a healthy, low-sodium meal.

With over 50 creative and satisfying recipes, you can offer your family and guests a delightful array of dishes that cater to their taste buds and dietary needs.

Whether you opt for a protein-packed main dish, a vibrant vegetable side, or a light dessert, these low-sodium options allow you to enjoy all the traditions of Easter while keeping your health in check.

So, gather your loved ones, prepare these delicious dishes, and celebrate a heart-healthy Easter feast full of flavor, love, and joy!

Herb-Crusted Roasted Lamb with Lemon and Garlic

This Herb-Crusted Roasted Lamb is a show-stopping Easter entrée that’s packed with flavor but low in sodium. The tender lamb is infused with fresh herbs, garlic, and a hint of lemon, making it a healthy yet indulgent centerpiece for your holiday meal. By omitting salt and using natural seasonings, this recipe keeps the lamb flavorful and heart-friendly, ensuring everyone at the table can enjoy it.

Ingredients

• 1 boneless leg of lamb (4-5 lbs)
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp lemon zest
• 2 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tbsp Dijon mustard (low sodium)
• 1 tsp ground black pepper

Instructions

1. Prepare the lamb: Preheat your oven to 375°F (190°C). Pat the lamb dry with paper towels.
2. Make the herb paste: In a small bowl, combine the garlic, olive oil, lemon zest, rosemary, thyme, Dijon mustard, and black pepper. Mix until it forms a paste.
3. Season the lamb: Rub the herb paste evenly over the lamb, pressing it into the meat to coat well.
4. Roast: Place the lamb on a roasting rack in a baking pan. Roast for about 1 ½ to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
5. Rest and serve: Remove from the oven and let the lamb rest for 15 minutes before slicing. Serve with a side of roasted vegetables for a complete meal.

This Herb-Crusted Roasted Lamb delivers a sophisticated flavor profile without relying on salt. The herbs and garlic complement the richness of the lamb, while the lemon zest adds a refreshing touch. Perfect for Easter, this recipe ensures a delicious and health-conscious celebration for you and your loved ones.

Glazed Carrot and Sweet Potato Casserole

This Glazed Carrot and Sweet Potato Casserole is a vibrant and nutrient-packed side dish that pairs beautifully with any Easter main course. Naturally sweet vegetables are enhanced with a honey glaze, cinnamon, and nutmeg, offering a satisfying balance of flavors without added sodium. This dish is as nourishing as it is festive, making it a must-have for your Easter spread.

Ingredients

• 2 large sweet potatoes, peeled and sliced
• 4 large carrots, peeled and sliced
• 2 tbsp olive oil
• 2 tbsp honey
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 1 tsp orange zest

Instructions

1. Preheat oven: Set your oven to 375°F (190°C).
2. Cook the vegetables: In a large pot, steam the sweet potatoes and carrots for 10-12 minutes until slightly tender. Drain and set aside.
3. Prepare the glaze: In a small bowl, mix the olive oil, honey, cinnamon, nutmeg, and orange zest.
4. Assemble: Arrange the vegetables in a greased baking dish. Pour the glaze over the top, tossing gently to coat.
5. Bake: Bake for 25 minutes, stirring halfway through, until the vegetables are caramelized and tender.
6. Serve: Garnish with fresh parsley or a sprinkle of chopped pecans for extra flair.

This Glazed Carrot and Sweet Potato Casserole offers a burst of natural sweetness and comforting spices, perfect for an Easter feast. Its wholesome ingredients and low-sodium preparation make it a crowd-pleaser that’s both healthy and delicious.

Garlic and Herb Mashed Cauliflower

A creamy alternative to traditional mashed potatoes, this Garlic and Herb Mashed Cauliflower is a light and flavorful side dish that’s ideal for a low-sodium Easter dinner. Packed with fiber and nutrients, this recipe delivers a rich, buttery texture without the need for added salt. It’s a guilt-free comfort food that complements any main dish.

Ingredients

• 1 large head of cauliflower, chopped into florets
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 2 tbsp plain Greek yogurt
• 1 tbsp chopped fresh chives
• 1 tbsp chopped fresh parsley
• ½ tsp black pepper

Instructions

1. Cook the cauliflower: Steam the cauliflower florets for 10-12 minutes until tender. Drain and set aside.
2. Sauté the garlic: In a small pan, melt the butter over low heat and sauté the garlic for 1-2 minutes until fragrant.
3. Blend: In a food processor, combine the cauliflower, sautéed garlic, Greek yogurt, black pepper, and half the herbs. Blend until smooth.
4. Serve: Transfer the mashed cauliflower to a serving dish and top with the remaining herbs for garnish.

Garlic and Herb Mashed Cauliflower is a creamy, flavorful side dish that proves healthy eating doesn’t mean sacrificing taste. Its velvety texture and robust flavors make it a fantastic addition to your Easter menu, keeping the meal light yet satisfying.

Baked Lemon Herb Salmon

This Baked Lemon Herb Salmon is a light yet indulgent Easter entrée that’s both flavorful and heart-healthy. The salmon is infused with fresh herbs, a hint of garlic, and bright lemon zest, creating a dish that’s perfect for spring. This recipe avoids salt by relying on natural ingredients to enhance the fish’s delicate flavor, making it an excellent centerpiece for your Easter table.

Ingredients

• 4 salmon fillets (6 oz each)
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh parsley
• 1 clove garlic, minced
• ½ tsp ground black pepper

Instructions

1. Preheat oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the marinade: In a small bowl, whisk together olive oil, lemon juice, lemon zest, dill, parsley, garlic, and black pepper.
3. Marinate the salmon: Place the salmon fillets on the baking sheet and brush generously with the marinade.
4. Bake: Bake for 15-18 minutes, or until the salmon is opaque and flakes easily with a fork.
5. Serve: Garnish with additional fresh dill and lemon slices before serving.

This Baked Lemon Herb Salmon is a refreshing, flavorful dish that’s as nourishing as it is beautiful. The citrusy, herbaceous notes make it a perfect addition to your Easter spread, allowing you to indulge in a delicious meal while keeping your sodium intake in check.

Spring Vegetable Quinoa Salad

This vibrant Spring Vegetable Quinoa Salad is a delightful side dish or vegetarian main course that celebrates the season’s freshest produce. Packed with nutrients and flavor, this low-sodium recipe uses herbs and a tangy vinaigrette to bring the dish to life. It’s a great option for those seeking a light, satisfying, and festive dish for Easter.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup asparagus, chopped
• 1 cup cherry tomatoes, halved
• ½ cup radishes, thinly sliced
• ¼ cup red onion, finely diced
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp balsamic vinegar
• 1 tbsp chopped fresh mint
• 1 tbsp chopped fresh parsley
• ½ tsp black pepper

Instructions

1. Cook the quinoa: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
2. Blanch the asparagus: Boil a pot of water and cook the asparagus for 2 minutes. Drain and plunge into ice water to retain its color and crunch.
3. Make the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, balsamic vinegar, and black pepper.
4. Assemble the salad: In a large bowl, combine cooked quinoa, asparagus, cherry tomatoes, radishes, and red onion. Toss with the vinaigrette.
5. Garnish and serve: Top with mint and parsley before serving.

This Spring Vegetable Quinoa Salad is a celebration of fresh flavors and colors, perfect for Easter. The balance of crunchy vegetables, hearty quinoa, and a tangy dressing makes it a versatile dish that complements any main course.

Stuffed Bell Peppers with Lentils and Spinach

These Stuffed Bell Peppers with Lentils and Spinach are a wholesome, plant-based addition to your Easter menu. Filled with a hearty mixture of lentils, spinach, and aromatic herbs, these peppers are both nutritious and low in sodium. Their vibrant colors make them a visually stunning dish that’s sure to impress your guests.

Ingredients

• 4 large bell peppers (any color), tops removed and seeds scooped out
• 1 cup cooked lentils
• 2 cups fresh spinach, chopped
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp black pepper
• 1 tbsp chopped fresh basil
• 1 tbsp lemon juice

Instructions

1. Preheat oven: Set your oven to 375°F (190°C).
2. Prepare the filling: Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened, about 3 minutes. Add spinach, lentils, smoked paprika, cumin, and black pepper. Cook until the spinach wilts, about 2-3 minutes. Stir in lemon juice and basil.
3. Stuff the peppers: Place the bell peppers in a baking dish and fill them with the lentil mixture.
4. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes.
5. Serve: Garnish with fresh basil and serve warm.

These Stuffed Bell Peppers with Lentils and Spinach are a delightful blend of hearty and fresh flavors. They’re packed with nutrients and perfect for a low-sodium Easter celebration, ensuring your meal is both festive and healthy.

Roasted Lemon and Herb Chicken Thighs

Roasted Lemon and Herb Chicken Thighs are a tender and flavorful Easter dish that combines the zesty freshness of lemon with aromatic herbs. This recipe skips the salt and relies on the natural taste of chicken enhanced by garlic, rosemary, and thyme. The crispy skin and juicy interior make it a comforting and health-conscious choice for your holiday table.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 3 cloves garlic, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp black pepper

Instructions

1. Preheat oven: Heat your oven to 400°F (200°C).
2. Prepare the marinade: In a small bowl, combine olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, and black pepper.
3. Marinate the chicken: Place chicken thighs in a large bowl or resealable bag. Pour the marinade over the chicken and toss to coat. Let it marinate for at least 30 minutes.
4. Roast: Arrange the chicken thighs on a baking sheet lined with parchment paper. Roast for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
5. Serve: Garnish with additional fresh herbs and lemon slices before serving.

These Roasted Lemon and Herb Chicken Thighs are a simple yet sophisticated dish that’s ideal for Easter. The juicy chicken and vibrant flavors make it a crowd-pleaser, while its low-sodium preparation keeps the meal light and heart-friendly.

Savory Asparagus and Mushroom Tart

This Savory Asparagus and Mushroom Tart is an elegant Easter side or vegetarian main dish that’s bursting with spring flavors. A flaky crust holds a creamy filling of fresh asparagus, earthy mushrooms, and a hint of garlic. By using unsalted ingredients and fresh herbs, this tart is a festive and healthy addition to your Easter spread.

Ingredients

• 1 sheet of puff pastry, thawed
• 1 cup fresh asparagus, trimmed and cut into 2-inch pieces
• 1 cup mushrooms, sliced
• 2 tbsp olive oil
• 1 clove garlic, minced
• ½ cup ricotta cheese (low sodium)
• ¼ cup grated Parmesan cheese (optional, low sodium)
• 1 tsp chopped fresh thyme
• ½ tsp black pepper

Instructions

1. Preheat oven: Heat oven to 375°F (190°C).
2. Prepare the filling: Heat olive oil in a skillet over medium heat. Sauté garlic for 1 minute, then add mushrooms and asparagus. Cook for 4-5 minutes until tender.
3. Prepare the crust: Roll out the puff pastry on a parchment-lined baking sheet. Spread ricotta cheese evenly on the pastry, leaving a 1-inch border.
4. Assemble the tart: Top the ricotta with the asparagus and mushroom mixture. Sprinkle with Parmesan (if using), thyme, and black pepper. Fold the edges of the pastry inward.
5. Bake: Bake for 20-25 minutes until the crust is golden and flaky.
6. Serve: Slice and serve warm.

The Savory Asparagus and Mushroom Tart is a perfect way to showcase seasonal vegetables. Its rich flavors and beautiful presentation make it a standout dish that complements any Easter table while adhering to low-sodium dietary needs.

Garlic and Lemon Roasted Brussels Sprouts

These Garlic and Lemon Roasted Brussels Sprouts are a crispy and tangy side dish that pairs well with any Easter entrée. By roasting the sprouts to perfection and enhancing them with garlic and fresh lemon juice, this recipe proves that simple ingredients can create a big impact. Low in sodium but high in flavor, it’s a healthy addition to your holiday meal.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp lemon zest
• ½ tsp black pepper

Instructions

1. Preheat oven: Set your oven to 400°F (200°C).
2. Prepare the sprouts: Place the Brussels sprouts on a baking sheet. Drizzle with olive oil and sprinkle with garlic and black pepper. Toss to coat evenly.
3. Roast: Roast in the oven for 20-25 minutes, stirring halfway through, until the sprouts are golden and crispy.
4. Add lemon: Remove from the oven and immediately toss with lemon juice and zest.
5. Serve: Transfer to a serving dish and garnish with additional lemon zest, if desired.

These Garlic and Lemon Roasted Brussels Sprouts are a delicious way to add a burst of flavor to your Easter menu. The caramelized edges and tangy lemon make them irresistible, while their low-sodium preparation ensures they’re as healthy as they are tasty.

Herb-Crusted Pork Tenderloin

This Herb-Crusted Pork Tenderloin is a flavorful and tender main dish that features a blend of fresh herbs and spices. The pork is roasted to perfection, with a crispy herb crust on the outside, and remains juicy and succulent on the inside. This low-sodium option is great for Easter and will impress your guests with its simplicity and taste.

Ingredients

• 2 pork tenderloins (about 1 lb each)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp black pepper
• ½ tsp paprika
• 1 tbsp Dijon mustard (low sodium)
• 1 tbsp lemon juice

Instructions

1. Preheat oven: Set your oven to 400°F (200°C).
2. Prepare the herb crust: In a small bowl, combine olive oil, garlic, rosemary, thyme, black pepper, paprika, Dijon mustard, and lemon juice. Mix well.
3. Coat the pork: Rub the herb mixture evenly over the pork tenderloins.
4. Roast: Place the tenderloins on a baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
5. Rest and serve: Let the pork rest for 5 minutes before slicing. Serve warm.

This Herb-Crusted Pork Tenderloin is a savory and satisfying dish that’s sure to become a favorite for your Easter dinner. The combination of fresh herbs and spices elevates the pork’s natural flavors, making it a delicious, low-sodium choice for a holiday feast.

Roasted Root Vegetable Medley

A Roasted Root Vegetable Medley is a colorful and nutritious side dish perfect for Easter. By roasting a variety of root vegetables with just a touch of olive oil and fresh herbs, this dish retains its natural sweetness while remaining light and low in sodium. It’s a great way to add seasonal vegetables to your plate, and its vibrant colors make it a visually appealing addition to your dinner spread.

Ingredients

• 3 medium carrots, peeled and cut into chunks
• 2 medium parsnips, peeled and cut into chunks
• 1 medium sweet potato, peeled and cut into chunks
• 1 red onion, quartered
• 2 tbsp olive oil
• 2 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• ½ tsp black pepper

Instructions

1. Preheat oven: Heat your oven to 400°F (200°C).
2. Prepare the vegetables: In a large bowl, toss the carrots, parsnips, sweet potato, and onion with olive oil, thyme, rosemary, and black pepper.
3. Roast: Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and lightly browned, stirring once halfway through.
4. Serve: Transfer the roasted vegetables to a serving dish and serve warm.

This Roasted Root Vegetable Medley is the perfect side dish to complement any Easter entrée. The mix of sweet potatoes, carrots, and parsnips provides a variety of flavors and textures, making it a hearty yet healthy option that aligns with a low-sodium diet.

Zucchini and Tomato Casserole

This Zucchini and Tomato Casserole is a light yet satisfying dish that brings together fresh zucchini and tomatoes in a savory, low-sodium casserole. The blend of vegetables, olive oil, and herbs creates a flavorful and healthy dish that is perfect as a side or even a vegetarian main for your Easter feast.

Ingredients

• 4 medium zucchinis, sliced
• 3 medium tomatoes, sliced
• 1 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp garlic powder
• ½ tsp black pepper
• 1 tbsp fresh basil, chopped
• 1/3 cup shredded mozzarella cheese (optional, low sodium)

Instructions

1. Preheat oven: Preheat your oven to 375°F (190°C).
2. Layer the vegetables: In a baking dish, alternate layers of zucchini and tomato slices.
3. Season: Drizzle the olive oil over the vegetables and sprinkle with oregano, garlic powder, and black pepper.
4. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil, sprinkle with mozzarella cheese (if using), and bake for an additional 10-15 minutes, or until the vegetables are tender and the cheese is melted.
5. Serve: Garnish with fresh basil and serve warm.

The Zucchini and Tomato Casserole is a simple yet flavorful dish that showcases the best of fresh produce. It’s a versatile, low-sodium side dish that complements a variety of main courses and adds a healthy, light element to your Easter dinner.

Lemon Dill Baked Salmon

Lemon Dill Baked Salmon is a light and refreshing Easter main course that showcases the natural flavors of the fish. Infused with fresh lemon and dill, this dish is bursting with zesty flavors, while keeping sodium levels low. It’s quick to prepare, and the combination of tender salmon and aromatic herbs makes it a perfect addition to your Easter celebration.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 tbsp fresh dill, chopped
• 1 tsp black pepper
• 1 tbsp garlic powder
• Lemon slices for garnish

Instructions

1. Preheat oven: Set your oven to 375°F (190°C).
2. Prepare the salmon: Place the salmon fillets on a lined baking sheet. Drizzle with olive oil and fresh lemon juice. Sprinkle with lemon zest, dill, garlic powder, and black pepper.
3. Bake: Roast the salmon for 12-15 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
4. Serve: Garnish with fresh lemon slices and serve immediately.

Lemon Dill Baked Salmon is an easy yet flavorful dish that’s light on sodium but rich in taste. The fresh lemon and dill accentuate the delicate flavor of the salmon, making this a delightful, heart-healthy choice for your Easter dinner.

Cauliflower and Broccoli Gratin

This Cauliflower and Broccoli Gratin is a creamy, comforting side dish with all the richness of a traditional gratin but without the heavy sodium content. The vegetables are coated in a creamy, cheesy sauce, then baked to perfection, resulting in a hearty yet light dish that will complement any Easter entrée.

Ingredients

• 1 small head cauliflower, cut into florets
• 1 small head broccoli, cut into florets
• 2 tbsp olive oil
• 1 cup unsweetened almond milk
• 2 tbsp whole wheat flour
• 1 tsp garlic powder
• 1 tsp dried mustard
• ½ cup low-sodium shredded cheddar cheese
• ¼ cup grated Parmesan cheese (optional)
• ½ tsp black pepper

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C).
2. Blanch the vegetables: In a large pot of boiling water, cook the cauliflower and broccoli florets for 3-4 minutes until just tender. Drain and set aside.
3. Make the sauce: In a saucepan, heat olive oil over medium heat. Add the flour and whisk for 1 minute to create a roux. Slowly add the almond milk, whisking constantly until the sauce thickens. Stir in garlic powder, dried mustard, black pepper, and ¼ cup of the cheddar cheese.
4. Assemble: Place the broccoli and cauliflower in a baking dish. Pour the cheese sauce over the vegetables and sprinkle the remaining cheddar cheese and Parmesan cheese on top.
5. Bake: Bake for 20-25 minutes until the top is golden and bubbly.
6. Serve: Serve warm as a side dish.

This Cauliflower and Broccoli Gratin is a lighter take on a traditionally rich dish. The creamy sauce and cheesy topping provide all the comfort without the excess sodium, making it a perfect Easter side that’s both indulgent and healthy.

Quinoa Stuffed Bell Peppers

These Quinoa Stuffed Bell Peppers are a vibrant and wholesome Easter dish that combines protein-rich quinoa with fresh vegetables, herbs, and a dash of lemon. The bell peppers are filled with a flavorful mixture and baked to perfection. This low-sodium recipe is both filling and nutritious, making it an excellent choice for those seeking a vegetarian or gluten-free option for their holiday feast.

Ingredients

• 4 bell peppers, tops removed and seeds discarded
• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable broth
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (fresh or canned, low sodium)
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat oven: Set your oven to 375°F (190°C).
2. Cook the quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat, and cover. Simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
3. Prepare the filling: While the quinoa is cooking, heat olive oil in a skillet over medium heat. Sauté the onion and garlic until softened, about 5 minutes. Add the diced tomatoes, lemon juice, oregano, cumin, and black pepper, and cook for another 2-3 minutes.
4. Stuff the peppers: Once the quinoa is cooked, fluff it with a fork and stir in the sautéed vegetable mixture. Stuff each bell pepper with the quinoa mixture, packing it gently.
5. Bake: Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, until the peppers are tender.
6. Serve: Garnish with fresh parsley and serve warm.

These Quinoa Stuffed Bell Peppers are a healthy and satisfying dish that’s full of flavor and nutrients. With the combination of protein-packed quinoa, fresh vegetables, and aromatic herbs, they make a great low-sodium option for your Easter dinner, whether you’re serving them as a main or a side.

Note: More recipes are coming soon!