25+ Delicious Friday Low Sodium Cod Recipes to Enjoy Every Weekend

Fridays are the perfect day to indulge in a satisfying meal after a long week, but that doesn’t mean you have to compromise on health.

If you’re looking for a delicious yet healthy option, low sodium cod recipes are the way to go.

Packed with protein and heart-healthy omega-3 fatty acids, cod is an excellent choice for a lighter, flavorful meal.

This collection of 25+ low sodium cod recipes will help you enjoy the rich taste of fish while keeping your sodium intake in check.

Whether you’re grilling, baking, or sautéing, these recipes prove that healthy eating can be full of flavor.

25+ Delicious Friday Low Sodium Cod Recipes to Enjoy Every Weekend

With these 25+ low sodium cod recipes, you don’t have to choose between taste and health.

These meals are perfect for Fridays when you want something light, satisfying, and good for your body.

Try them out, and you’ll have a week’s worth of healthy, flavorful meals to look forward to.

Enjoy cooking, and feel good knowing you’re making choices that benefit both your health and your taste buds!

Baked Lemon Herb Cod

This Baked Lemon Herb Cod is a light, flavorful, and low-sodium option perfect for a keto-friendly lunch. The cod is seasoned with a mix of fresh herbs and lemon, offering a burst of fresh flavors without overpowering the delicate fish. It’s simple to prepare and makes a healthy and satisfying meal, ideal for those following a low-sodium or low-carb diet.

Ingredients:

• 4 cod fillets
• 1 tablespoon olive oil
• 1 lemon (zested and juiced)
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt substitute (optional)
• Black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the cod fillets on a baking sheet lined with parchment paper.
3. In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, thyme, rosemary, black pepper, and salt substitute.
4. Pour the mixture over the cod fillets, ensuring each piece is well-coated.
5. Bake for 12-15 minutes, or until the cod is opaque and flakes easily with a fork.
6. Remove from the oven and garnish with fresh parsley.

This Baked Lemon Herb Cod is an easy, healthy dish that combines the delicate flavors of cod with the brightness of lemon and herbs. It’s the perfect option for anyone on a low-sodium or low-carb diet, and it’s both satisfying and light. Pair it with a side of steamed vegetables or a leafy green salad for a complete keto-friendly lunch.

Pan-Seared Cod with Avocado Salsa

This Pan-Seared Cod with Avocado Salsa is an ideal low-sodium, low-carb lunch. The cod is perfectly seared for a crispy exterior while maintaining a tender, flaky interior. The fresh avocado salsa adds a creamy, zesty contrast to the mild flavor of the fish, providing a nutrient-dense meal that fits perfectly into a keto or low-sodium lifestyle.

Ingredients:

• 4 cod fillets
• 1 tablespoon olive oil
• 1 avocado, diced
• 1 small tomato, diced
• 1/4 red onion, finely chopped
• 1 tablespoon cilantro, chopped
• Juice of 1 lime
• Salt substitute, to taste
• Black pepper, to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Season the cod fillets with black pepper and salt substitute.
3. Place the fillets in the hot skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
4. While the cod is cooking, prepare the salsa by combining diced avocado, tomato, red onion, cilantro, and lime juice in a bowl. Stir gently to combine.
5. Once the cod is cooked, transfer to serving plates and top with a generous amount of avocado salsa.

This Pan-Seared Cod with Avocado Salsa is a flavorful and refreshing dish that adds variety to your low-sodium, low-carb lunch options. The cod provides lean protein, while the avocado salsa delivers healthy fats and a satisfying crunch. This meal is both filling and nutrient-rich, making it an excellent choice for anyone looking to stay within their keto or low-sodium guidelines without sacrificing taste.

Garlic Butter Cod with Zucchini Noodles

This Garlic Butter Cod with Zucchini Noodles is a rich and comforting yet light keto-friendly lunch. The cod is cooked in a luscious garlic butter sauce, which complements the mild flavor of the fish. Paired with spiralized zucchini noodles, this dish provides a satisfying, low-carb alternative to traditional pasta, making it perfect for a healthy, low-sodium meal.

Ingredients:

• 4 cod fillets
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 2 medium zucchinis, spiralized into noodles
• Salt substitute, to taste
• Black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat a large skillet over medium heat and melt the butter.
2. Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
3. Season the cod fillets with black pepper and salt substitute, then add them to the skillet. Cook for 4-5 minutes per side, or until the fish is cooked through and flakes easily.
4. While the fish is cooking, heat a separate pan over medium heat and sauté the zucchini noodles for 2-3 minutes until tender.
5. Once the cod is cooked, remove it from the skillet and set aside. In the same skillet, add lemon juice to the garlic butter sauce and stir to combine.
6. Serve the cod on a bed of zucchini noodles and drizzle with the garlic butter sauce. Garnish with fresh parsley.

Garlic Butter Cod with Zucchini Noodles is an indulgent yet healthy dish that satisfies cravings without compromising your dietary goals. The cod’s delicate flavor is enhanced by the rich garlic butter sauce, and the zucchini noodles provide a refreshing, low-carb alternative to pasta. This meal is a great option for those on a keto or low-sodium diet, offering a balance of flavors, textures, and essential nutrients.

Grilled Cod with Cucumber Dill Salad

This Grilled Cod with Cucumber Dill Salad is a perfect low-sodium, low-carb meal for a healthy and refreshing lunch. The cod is grilled to perfection with a light seasoning, while the cucumber dill salad provides a cool, crunchy contrast that complements the fish. It’s an easy-to-make, nutrient-packed dish that fits seamlessly into a keto-friendly lifestyle.

Ingredients:

• 4 cod fillets
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt substitute, to taste
• Black pepper, to taste
• 1 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon apple cider vinegar
• 1 teaspoon olive oil

Instructions:

1. Preheat your grill to medium-high heat.
2. Drizzle the cod fillets with olive oil, lemon juice, salt substitute, and black pepper.
3. Grill the cod for 4-5 minutes per side or until it is opaque and flakes easily with a fork.
4. While the fish is grilling, prepare the cucumber dill salad. In a bowl, combine the cucumber, red onion, fresh dill, apple cider vinegar, and olive oil. Toss to combine and season with salt substitute and pepper as needed.
5. Serve the grilled cod alongside the cucumber dill salad for a fresh and light meal.

Grilled Cod with Cucumber Dill Salad is a wonderful meal that’s both light and satisfying. The fresh flavors from the grilled fish and crunchy salad make it the perfect low-sodium, low-carb lunch option. The cool cucumber and dill salad provides a refreshing contrast to the warm fish, and the combination of flavors is both delicious and nourishing. It’s a great choice for anyone looking to keep their lunch healthy without sacrificing taste.

Cod Fish Tacos with Lettuce Wraps

These Cod Fish Tacos with Lettuce Wraps are a keto-friendly, low-sodium alternative to traditional tacos. The cod is pan-seared with a light seasoning and served in crisp lettuce wraps, making it a fresh and light meal. The taco toppings, such as avocado, cilantro, and lime, provide a burst of flavor that complements the mild taste of the cod. This dish is perfect for a low-carb lunch.

Ingredients:

• 4 cod fillets
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt substitute, to taste
• Black pepper, to taste
• 1 head of Romaine lettuce (for wraps)
• 1 avocado, sliced
• 1/4 red onion, thinly sliced
• Fresh cilantro, chopped
• Lime wedges

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Season the cod fillets with chili powder, cumin, paprika, salt substitute, and black pepper.
3. Cook the cod fillets in the skillet for 3-4 minutes per side, until golden brown and cooked through.
4. While the fish is cooking, separate the lettuce leaves from the Romaine head and wash them thoroughly.
5. Once the cod is done, break it into bite-sized pieces and place them on the lettuce wraps.
6. Top with sliced avocado, red onion, fresh cilantro, and a squeeze of lime juice.

These Cod Fish Tacos with Lettuce Wraps offer all the flavor of traditional tacos, minus the carbs. The cod is tender and well-seasoned, while the crisp lettuce wraps provide a refreshing and low-carb alternative to tortillas. Topped with fresh avocado, cilantro, and lime, this dish delivers a burst of flavor in every bite. It’s a fantastic option for anyone following a keto or low-sodium diet and is sure to satisfy taco cravings in a healthy way.

Cod and Asparagus Stir-Fry

This Cod and Asparagus Stir-Fry is a quick, easy, and healthy low-sodium, low-carb meal that’s packed with nutrients. The cod is stir-fried with tender asparagus and a light garlic-ginger sauce, creating a savory and satisfying dish. Perfect for a busy lunch, this stir-fry provides a great balance of protein and vegetables while keeping the flavors bright and fresh.

Ingredients:

• 4 cod fillets, cut into cubes
• 1 tablespoon olive oil
• 1 bunch of asparagus, cut into 2-inch pieces
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons tamari or low-sodium soy sauce
• 1 tablespoon sesame oil
• Salt substitute, to taste
• Black pepper, to taste
• Sesame seeds (optional, for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the cod cubes to the skillet and cook for 4-5 minutes, stirring occasionally until golden and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the asparagus and sauté for 2-3 minutes until just tender.
4. Add the garlic and ginger to the skillet, cooking for another minute until fragrant.
5. Stir in tamari (or soy sauce) and sesame oil. Return the cooked cod to the skillet and toss to combine.
6. Season with salt substitute and black pepper as needed, and garnish with sesame seeds if desired.

Cod and Asparagus Stir-Fry is an excellent choice for anyone looking for a quick, healthy lunch that is both low-carb and low-sodium. The tender cod pairs beautifully with the asparagus, and the savory garlic-ginger sauce enhances the flavors of the dish. This stir-fry is not only delicious but also a great way to get a good serving of vegetables and lean protein in one meal. It’s a satisfying option for those following a keto diet or anyone wanting to enjoy a light yet flavorful lunch.

Mediterranean Baked Cod

This Mediterranean Baked Cod is a flavorful and nutritious option for a low-sodium, low-carb lunch. With a simple blend of olive oil, olives, tomatoes, and fresh herbs, this dish brings the vibrant, fresh flavors of the Mediterranean to your plate. The cod fillets are baked to perfection, making it a quick and easy meal that fits into a keto-friendly lifestyle.

Ingredients:

• 4 cod fillets
• 2 tablespoons olive oil
• 1/2 cup Kalamata olives, pitted and chopped
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons capers
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh parsley, chopped
• Salt substitute, to taste
• Black pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the cod fillets on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the cod and season with salt substitute and black pepper.
4. In a bowl, combine the chopped olives, cherry tomatoes, capers, oregano, and parsley. Mix well.
5. Spoon the olive and tomato mixture over the cod fillets, ensuring each piece is well-covered.
6. Bake the cod for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
7. Serve with lemon wedges on the side.

Mediterranean Baked Cod is a light yet filling dish packed with fresh ingredients and bright flavors. The combination of olives, tomatoes, and capers adds a tangy and savory contrast to the mild cod, making it a perfect low-sodium, low-carb option for lunch. This meal is not only healthy but also quick to prepare, making it an ideal choice for busy days when you want something delicious and nutritious.

Spicy Cod with Cauliflower Rice

This Spicy Cod with Cauliflower Rice is a zesty, keto-friendly, low-sodium meal that’s perfect for anyone craving a bit of heat. The cod fillets are seasoned with a spicy blend of paprika, cayenne, and garlic, while the cauliflower rice provides a low-carb substitute for traditional rice. It’s a flavorful, easy-to-make lunch that fits well within a low-sodium or keto diet.

Ingredients:

• 4 cod fillets
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• Salt substitute, to taste
• Black pepper, to taste
• 1 head of cauliflower, grated into rice-sized pieces (or 1 bag of pre-riced cauliflower)
• 1 tablespoon olive oil (for the cauliflower rice)
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Season the cod fillets with paprika, cayenne, garlic powder, salt substitute, and black pepper.
3. Cook the cod fillets in the skillet for 3-4 minutes per side until golden and cooked through. Remove from the skillet and set aside.
4. In the same skillet, add olive oil and cauliflower rice. Sauté for 5-7 minutes until tender.
5. Serve the cod fillets over the cauliflower rice, garnished with fresh cilantro and lime wedges.

Spicy Cod with Cauliflower Rice is a perfect keto lunch that brings a balance of heat and flavor to your meal. The spicy cod pairs wonderfully with the mild, slightly nutty cauliflower rice, making it a satisfying and low-carb alternative to traditional rice dishes. This meal is not only low-sodium but also rich in flavor, making it a great choice for anyone looking for a quick, nutritious lunch.

Cod with Broccoli and Garlic Parmesan Sauce

This Cod with Broccoli and Garlic Parmesan Sauce is a rich, comforting meal that’s low in sodium and carbs, yet full of flavor. The cod is gently pan-seared and paired with steamed broccoli and a creamy, garlicky Parmesan sauce. It’s a keto-friendly lunch that’s indulgent without being heavy, offering a wonderful balance of protein and vegetables.

Ingredients:

• 4 cod fillets
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt substitute, to taste
• Black pepper, to taste
• 2 cups broccoli florets
• 1/4 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1 tablespoon butter
• 2 cloves garlic, minced
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Season the cod fillets with garlic powder, salt substitute, and black pepper.
3. Cook the cod fillets for 3-4 minutes per side until golden and cooked through. Remove from the skillet and set aside.
4. In the same skillet, add butter and sauté the garlic until fragrant, about 1 minute.
5. Add the heavy cream and bring to a simmer. Stir in Parmesan cheese until the sauce thickens.
6. Steam the broccoli florets until tender, about 5-6 minutes.
7. Serve the cod fillets over the steamed broccoli and drizzle with the garlic Parmesan sauce. Garnish with fresh parsley.

Cod with Broccoli and Garlic Parmesan Sauce is a comforting and satisfying meal that’s both keto-friendly and low-sodium. The creamy garlic Parmesan sauce complements the delicate cod, while the steamed broccoli adds a healthy crunch to the dish. It’s an indulgent yet light lunch option that’s full of flavor, making it a perfect choice for anyone looking to enjoy a nutritious meal without compromising on taste.

Cod and Spinach Stuffed Portobello Mushrooms

Cod and Spinach Stuffed Portobello Mushrooms combine rich flavors and hearty ingredients into a perfect low-sodium, low-carb lunch. The cod is paired with sautéed spinach and garlic, then stuffed into large, meaty portobello mushroom caps, which provide a satisfying, nutritious base for this dish. It’s an elegant, keto-friendly meal that’s quick to prepare and full of flavor.

Ingredients:

• 4 cod fillets, flaked
• 4 large portobello mushroom caps, cleaned and stems removed
• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• 2 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• Salt substitute, to taste
• Black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
3. Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
4. Flake the cod fillets and combine them with the sautéed spinach. Stir in the Parmesan cheese, and season with salt substitute and black pepper to taste.
5. Drizzle the remaining olive oil over the mushroom caps and place them on a baking sheet.
6. Stuff each mushroom cap with the cod and spinach mixture.
7. Bake for 12-15 minutes, or until the mushrooms are tender and the stuffing is golden and heated through.
8. Garnish with fresh parsley and serve.

Cod and Spinach Stuffed Portobello Mushrooms are a creative and satisfying meal that’s perfect for a low-sodium, low-carb lunch. The combination of flaky cod, sautéed spinach, and the savory mushroom cap creates a balanced, flavorful dish. The addition of Parmesan adds richness without overloading on sodium, and it’s a great way to enjoy a keto-friendly meal that feels indulgent yet healthy. This recipe is a fantastic way to incorporate more vegetables and lean protein into your diet.

Cod with Roasted Brussels Sprouts and Mushrooms

Cod with Roasted Brussels Sprouts and Mushrooms is a hearty, flavorful dish that’s both low-sodium and low-carb. The cod is perfectly pan-seared, and the Brussels sprouts and mushrooms are roasted to bring out their natural sweetness. This meal is simple yet satisfying, with a variety of textures and flavors that complement the mild, delicate taste of the cod.

Ingredients:

• 4 cod fillets
• 1 tablespoon olive oil
• 2 cups Brussels sprouts, halved
• 1 cup mushrooms, sliced
• Salt substitute, to taste
• Black pepper, to taste
• 1 teaspoon garlic powder
• 1 tablespoon fresh lemon juice
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the Brussels sprouts and mushrooms in 1 tablespoon of olive oil, garlic powder, salt substitute, and black pepper. Spread them in a single layer on a baking sheet.
3. Roast the Brussels sprouts and mushrooms for 20-25 minutes, flipping halfway through, until they are golden brown and tender.
4. While the vegetables are roasting, heat the remaining olive oil in a large skillet over medium heat. Season the cod fillets with salt substitute and black pepper.
5. Cook the cod fillets for 3-4 minutes per side, or until golden brown and cooked through.
6. Once the vegetables are roasted, serve the cod fillets with the Brussels sprouts and mushrooms on the side.
7. Drizzle with fresh lemon juice and garnish with fresh thyme.

Cod with Roasted Brussels Sprouts and Mushrooms is a delicious, low-sodium meal that pairs perfectly with the tender, flaky fish. The roasted Brussels sprouts add a nutty, sweet flavor, while the mushrooms provide an earthy, savory contrast. This dish is satisfying and filling, yet light enough for a keto lunch. The combination of textures and the brightness of the lemon juice make it a well-balanced meal that’s both nutritious and flavorful.

Cod and Tomato Basil Salad

Cod and Tomato Basil Salad is a refreshing, light lunch option that combines the mild flavors of cod with the bright taste of fresh tomatoes and basil. The cod is pan-seared with a touch of olive oil, then served on a bed of ripe tomatoes and fragrant basil leaves. This dish is low-sodium, low-carb, and perfect for a light yet satisfying keto meal.

Ingredients:

• 4 cod fillets
• 1 tablespoon olive oil
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1 tablespoon balsamic vinegar
• Salt substitute, to taste
• Black pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the cod fillets with salt substitute and black pepper.
2. Cook the cod fillets for 3-4 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside to cool slightly.
3. While the cod is cooling, prepare the salad by combining the halved cherry tomatoes and chopped basil in a bowl. Drizzle with balsamic vinegar and toss gently.
4. Flake the cod into large pieces and add it to the salad.
5. Toss the cod with the tomatoes and basil, and adjust seasoning with salt substitute and black pepper.
6. Serve with lemon wedges on the side.

Cod and Tomato Basil Salad is a light, refreshing, and satisfying dish that makes an ideal low-sodium, low-carb lunch. The tender cod pairs beautifully with the juicy tomatoes and fragrant basil, while the balsamic vinegar adds a tangy finish. This salad is full of vibrant flavors and textures, making it a perfect choice for anyone following a keto or low-sodium diet. It’s a quick and easy meal that’s as healthy as it is delicious.

Cod and Zucchini Noodles in Lemon Garlic Sauce

Cod and Zucchini Noodles in Lemon Garlic Sauce is a light, refreshing, and low-sodium keto dish that’s perfect for lunch. The cod is pan-seared to perfection and paired with zucchini noodles, which provide a low-carb alternative to pasta. The lemon garlic sauce adds a zesty and aromatic kick, enhancing the natural flavors of the fish and vegetables. It’s a simple, nutritious, and flavorful meal that is both satisfying and healthy.

Ingredients:

• 4 cod fillets
• 2 medium zucchinis, spiralized into noodles
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• Salt substitute, to taste
• Black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Red pepper flakes (optional)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the cod fillets with salt substitute and black pepper.
2. Cook the cod fillets for 3-4 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the remaining olive oil and garlic. Sauté for 1-2 minutes until fragrant.
4. Add the zucchini noodles to the skillet and sauté for 2-3 minutes, just until they begin to soften.
5. Stir in the lemon zest and lemon juice, then season with salt substitute and black pepper to taste.
6. Plate the zucchini noodles and top with the cooked cod fillets.
7. Garnish with fresh parsley and red pepper flakes, if desired.

Cod and Zucchini Noodles in Lemon Garlic Sauce is a light, flavorful dish that is perfect for a low-sodium, low-carb lunch. The zucchini noodles serve as a fantastic substitute for pasta, while the cod remains the star of the dish with its tender, flaky texture. The lemon garlic sauce adds a bright, zesty finish, making this a satisfying meal that’s easy to prepare and full of fresh, vibrant flavors.

Cod with Cauliflower Mash and Roasted Vegetables

Cod with Cauliflower Mash and Roasted Vegetables is a comforting, nutritious meal that’s both low-sodium and low-carb. The cod is pan-seared to golden perfection and served alongside a creamy cauliflower mash, which serves as a delicious, keto-friendly alternative to mashed potatoes. The roasted vegetables add a rich, savory flavor that balances the mild cod, creating a well-rounded and satisfying lunch.

Ingredients:

• 4 cod fillets
• 1 tablespoon olive oil
• Salt substitute, to taste
• Black pepper, to taste
• 1 medium cauliflower, chopped into florets
• 2 tablespoons butter
• 1/4 cup heavy cream
• 2 cups mixed vegetables (such as carrots, bell peppers, and zucchini), chopped
• 1 tablespoon olive oil (for roasting)
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the mixed vegetables with 1 tablespoon of olive oil, salt substitute, and black pepper. Spread them on a baking sheet and roast for 20-25 minutes, flipping halfway through.
2. While the vegetables roast, steam the cauliflower florets until tender, about 8-10 minutes.
3. Transfer the steamed cauliflower to a blender or food processor, then blend with butter, heavy cream, salt substitute, and black pepper until smooth.
4. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the cod fillets with salt substitute and black pepper.
5. Cook the cod fillets for 3-4 minutes per side, until golden and cooked through.
6. Serve the cod fillets with the cauliflower mash and roasted vegetables on the side.
7. Garnish with fresh thyme.

Cod with Cauliflower Mash and Roasted Vegetables is a hearty, comforting dish that is perfect for a low-sodium, low-carb lunch. The creamy cauliflower mash mimics traditional mashed potatoes, while the roasted vegetables provide a rich, savory accompaniment to the tender cod. This meal is not only flavorful but also full of nutrients, making it a satisfying and healthy choice for anyone following a keto or low-sodium diet.

Cod and Avocado Salad with Lime Dressing

Cod and Avocado Salad with Lime Dressing is a vibrant, fresh, and light dish that is both low-sodium and low-carb. The pan-seared cod is flaked and paired with creamy avocado, crisp greens, and a tangy lime dressing. This salad is packed with healthy fats, protein, and fiber, making it a perfect choice for a keto-friendly lunch that’s as delicious as it is nutritious.

Ingredients:

• 4 cod fillets
• 1 tablespoon olive oil
• Salt substitute, to taste
• Black pepper, to taste
• 4 cups mixed salad greens (such as arugula, spinach, and kale)
• 1 avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil (for the dressing)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the cod fillets with salt substitute and black pepper.
2. Cook the cod fillets for 3-4 minutes per side, until golden and cooked through. Remove from the skillet and set aside to cool slightly.
3. Flake the cod into large pieces.
4. In a large bowl, combine the mixed greens, diced avocado, red onion, and cherry tomatoes.
5. In a small bowl, whisk together lime juice and olive oil for the dressing. Season with salt substitute and black pepper to taste.
6. Toss the salad with the dressing and top with the flaked cod.
7. Garnish with fresh cilantro and serve immediately.

Cod and Avocado Salad with Lime Dressing is a fresh, flavorful, and satisfying meal that’s ideal for a low-sodium, low-carb lunch. The creamy avocado pairs beautifully with the flaky cod, while the tangy lime dressing adds a refreshing zing to the dish. It’s a quick and easy meal that’s packed with healthy fats, fiber, and protein, making it a great option for anyone following a keto diet. This salad is both light and filling, perfect for a nutritious and delicious lunch.]

Note: More recipes are coming soon!