45+ Tasty Friday Low Sodium Seafood Recipes You’ll Love

When it comes to preparing a delicious and nutritious meal, seafood offers a wealth of options that are not only flavorful but also healthy.

However, for those who are watching their sodium intake, finding the right recipes can be a challenge.

The good news is that you don’t have to sacrifice taste for health!

With these 45+ Friday low sodium seafood recipes, you can enjoy the fresh, oceanic flavors without worrying about excessive salt.

Whether you’re in the mood for a light shrimp salad, a savory fish bake, or a zesty seafood stir-fry, these recipes are perfect for keeping your sodium levels in check while still delighting your taste buds.

So, let’s dive into these simple, heart-healthy recipes that are perfect for your Friday dinner!

45+ Tasty Friday Low Sodium Seafood Recipes You’ll Love

Eating low sodium doesn’t mean you have to give up the joy of delicious seafood dishes.

These 45+ Friday low sodium seafood recipes are a great way to add variety to your meals while promoting better heart health.

With a bit of creativity, you can transform fresh fish and shellfish into flavorful, satisfying dishes that won’t break your dietary goals

So next Friday, why not skip the salt and explore the endless possibilities of sodium-friendly seafood?

Your heart—and your taste buds—will thank you!

Garlic Butter Shrimp with Zucchini Noodles

This low-sodium, low-carb, and keto-friendly dish is a perfect Friday lunch option for those who want something flavorful without compromising their health goals. Shrimp is sautéed in a rich garlic butter sauce and served over fresh zucchini noodles, making it both satisfying and light. This dish provides a boost of protein, healthy fats, and fiber, while keeping sodium levels in check.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchinis, spiralized into noodles
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1/4 tsp paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the garlic and sauté for about 1-2 minutes, until fragrant.
2. Add the shrimp to the skillet and season with paprika, salt, and pepper. Cook for 2-3 minutes on each side until the shrimp are pink and opaque.
3. While the shrimp is cooking, spiralize the zucchinis and set them aside.
4. Remove the shrimp from the skillet and set aside. In the same skillet, add the zucchini noodles and sauté for 2-3 minutes, just until tender.
5. Return the shrimp to the skillet and toss everything together. Add lemon juice and stir to combine.This Garlic Butter Shrimp with Zucchini Noodles is a quick and easy dish that offers a satisfying keto lunch while being low in sodium. The combination of succulent shrimp and fresh zucchini noodles, coupled with a rich garlic butter sauce, makes for a flavorful meal that doesn’t compromise on taste. This dish will not only help you stay on track with your low-carb and low-sodium diet but will also leave you feeling full and energized for the rest of the day.

Lemon Herb Grilled Salmon with Cauliflower Rice

Grilled salmon is paired with cauliflower rice in this low-sodium, keto-friendly lunch that’s full of flavor and healthy fats. The lemon herb marinade infuses the fish with zesty flavors while the cauliflower rice provides a grain-free, low-carb side. This meal is perfect for anyone looking for a nutritious and filling dish that’s light on sodium but rich in essential nutrients.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 1 tbsp olive oil
• 1 lemon, juiced and zested
• 2 tsp fresh thyme, chopped
• 2 tsp fresh rosemary, chopped
• 1/2 tsp black pepper
• 1 small head of cauliflower, grated into rice-sized pieces
• 1 tbsp olive oil (for cauliflower rice)
• 1/4 tsp garlic powder
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the grill to medium-high heat. In a small bowl, mix the olive oil, lemon juice, lemon zest, thyme, rosemary, and black pepper to make the marinade.
2. Place the salmon fillets in a shallow dish and pour the marinade over them. Let it sit for 10-15 minutes to absorb the flavors.
3. While the salmon is marinating, prepare the cauliflower rice. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the grated cauliflower and garlic powder, and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and lightly golden.
4. Grill the salmon for about 4-5 minutes per side, or until the fish is cooked through and easily flakes with a fork.
5. Serve the grilled salmon over the cauliflower rice, garnished with fresh parsley.

The Lemon Herb Grilled Salmon with Cauliflower Rice is an excellent choice for a keto-friendly lunch that’s both healthy and flavorful. The salmon offers a rich source of omega-3 fatty acids, while the cauliflower rice provides a perfect low-carb substitute for traditional rice. This dish is ideal for anyone looking to reduce sodium intake while still enjoying a delicious, nutrient-packed meal. It’s light yet filling, making it perfect for a mid-day boost.

Baked Cod with Avocado Salsa

Baked cod is paired with a fresh avocado salsa in this light, low-sodium, and keto-friendly lunch recipe. The delicate white fish is baked with a simple seasoning of olive oil, garlic, and herbs, while the avocado salsa adds a creamy and zesty touch to the dish. This meal is packed with healthy fats, protein, and fiber, making it a satisfying option for a balanced, low-carb lunch.

Ingredients:

• 2 cod fillets (about 6 oz each)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place the cod fillets on the prepared baking sheet and brush with olive oil. Sprinkle with minced garlic, oregano, paprika, and black pepper.
3. Bake the cod for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
4. While the fish is baking, prepare the avocado salsa by combining the diced avocado, cherry tomatoes, red onion, cilantro, lime juice, and a pinch of salt in a bowl. Gently toss to combine.
5. Once the cod is done, plate the fillets and top with the fresh avocado salsa.

Baked Cod with Avocado Salsa is a simple yet flavorful dish that combines the mild taste of cod with the creamy richness of avocado. This meal is not only low in sodium but also provides a healthy dose of protein, fiber, and essential fats, making it perfect for a keto lunch. The fresh avocado salsa adds a burst of flavor that elevates the dish, turning it into a satisfying, nutrient-dense meal that will leave you feeling nourished and energized.

Shrimp and Avocado Salad with Lime Vinaigrette

This refreshing shrimp and avocado salad combines succulent shrimp with creamy avocado and crisp greens, all tossed in a zesty lime vinaigrette. The dish is low in sodium, keto-friendly, and full of healthy fats, protein, and fiber. It’s the perfect light yet satisfying meal for a Friday lunch that’s easy to prepare, nutrient-packed, and full of flavor.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 2 cups mixed greens (such as spinach, arugula, and romaine)
• 1 avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/2 cucumber, sliced
• 2 tbsp fresh cilantro, chopped

For the lime vinaigrette:

• 2 tbsp olive oil
• 1 tbsp fresh lime juice
• 1 tsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the shrimp, paprika, garlic powder, and black pepper. Cook the shrimp for 2-3 minutes on each side, until they turn pink and opaque. Remove from heat and set aside to cool slightly.
2. In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, salt, and pepper to make the lime vinaigrette.
3. In a large bowl, combine mixed greens, diced avocado, red onion, cucumber, and cilantro. Gently toss to combine.
4. Add the cooked shrimp to the salad and drizzle with the lime vinaigrette. Toss gently to combine and serve immediately.

This Shrimp and Avocado Salad with Lime Vinaigrette is a vibrant and satisfying dish that’s perfect for a keto lunch. The combination of fresh ingredients and the zesty lime dressing elevates the natural flavors of the shrimp and avocado. It’s a low-sodium, nutrient-packed meal that provides a great balance of healthy fats, protein, and fiber, all while keeping the carb count low. This salad is perfect for anyone looking for a light yet filling meal that aligns with a low-sodium, keto lifestyle.

Spaghetti Squash with Lemon Butter Scallops

This dish combines the delicate flavors of scallops with the light texture of spaghetti squash for a low-carb, keto-friendly meal that’s rich in protein and healthy fats. The lemon butter sauce brings out the natural sweetness of the scallops while providing a luxurious coating for the tender spaghetti squash strands. This dish is not only low in sodium but also elegant and flavorful, making it a perfect Friday lunch option.

Ingredients:

• 1 medium spaghetti squash
• 1 lb large scallops, patted dry
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/4 tsp lemon zest
• 2 tbsp fresh lemon juice
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped (for garnish)
• Salt to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper.
2. Place the squash halves on a baking sheet, cut side down, and roast for 30-40 minutes, or until the squash is tender and can easily be shredded into strands with a fork.
3. While the squash is roasting, heat the butter in a large skillet over medium-high heat. Add the garlic and sauté for about 1-2 minutes until fragrant.
4. Add the scallops to the skillet, seasoning with black pepper and a pinch of salt. Cook for about 2-3 minutes on each side, until golden brown and cooked through.
5. Once the squash is ready, use a fork to shred the flesh into spaghetti-like strands. Toss the squash with the lemon zest and lemon juice.
6. Plate the shredded squash and top with the cooked scallops. Drizzle with the lemon butter sauce from the skillet and garnish with fresh parsley.

Spaghetti Squash with Lemon Butter Scallops offers a delightful combination of flavors and textures that’s perfect for a keto lunch. The roasted spaghetti squash provides a low-carb base, while the scallops offer a rich source of protein. The lemon butter sauce ties everything together, making the dish both light and indulgent. This meal is low in sodium, making it a great option for anyone on a low-sodium, keto diet looking to enjoy a satisfying and flavorful lunch.

Tuna Salad Lettuce Wraps

These Tuna Salad Lettuce Wraps are a delicious and nutritious low-sodium, keto-friendly lunch option. Tuna is mixed with creamy avocado, celery, and a touch of Dijon mustard for a flavorful, satisfying filling that’s wrapped in crisp lettuce leaves. The meal is high in protein, healthy fats, and fiber, while remaining low in carbs and sodium. It’s an easy, quick lunch that’s perfect for anyone looking for a fresh, healthy, and flavorful option.

Ingredients:

• 1 can (5 oz) tuna in water, drained
• 1/2 avocado, mashed
• 1/4 cup celery, finely diced
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1/4 tsp black pepper
• 6 large lettuce leaves (such as romaine or butter lettuce)
• Fresh dill, chopped (optional, for garnish)

Instructions:

1. In a medium bowl, combine the drained tuna, mashed avocado, diced celery, Dijon mustard, lemon juice, and black pepper. Mix well until all ingredients are evenly incorporated.
2. Lay out the lettuce leaves on a plate or flat surface. Spoon the tuna salad mixture into the center of each lettuce leaf.
3. Gently fold the sides of the lettuce over the filling and roll it up like a wrap. If needed, use toothpicks to secure the wraps.
   Tuna Salad Lettuce Wraps are a light, refreshing, and flavorful option for a low-sodium, keto-friendly lunch. They provide a good amount of protein and healthy fats from the tuna and avocado, while the lettuce wraps keep the dish low in carbs. This recipe is not only simple and quick to make but also customizable, allowing you to adjust ingredients to suit your taste. It’s an excellent choice for anyone looking for a healthy, satisfying, and low-sodium meal to enjoy any day of the week.

Grilled Mahi Mahi with Cilantro Lime Slaw

This Grilled Mahi Mahi with Cilantro Lime Slaw is a flavorful, low-sodium, keto-friendly dish that’s perfect for a light and refreshing Friday lunch. The Mahi Mahi is grilled to perfection and served alongside a crisp, tangy slaw made with cabbage, cilantro, and lime. The fish is rich in protein, while the slaw adds a burst of freshness and crunch, making this meal both satisfying and low-carb.

Ingredients:

• 2 Mahi Mahi fillets (about 6 oz each)
• 1 tbsp olive oil
• 1 tsp paprika
• 1/4 tsp black pepper
• 2 cups shredded cabbage (green or purple)
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil (for slaw)
• 1/4 tsp garlic powder
• Salt to taste

Instructions:

1. Preheat your grill to medium-high heat. Rub the Mahi Mahi fillets with olive oil and season with paprika, black pepper, and a pinch of salt.
2. Grill the fillets for about 4-5 minutes per side, or until the fish flakes easily with a fork.
3. While the fish is grilling, prepare the slaw. In a bowl, combine the shredded cabbage, cilantro, lime juice, olive oil, garlic powder, and a pinch of salt. Toss to combine until the cabbage is evenly coated.
4. Serve the grilled Mahi Mahi fillets with a side of cilantro lime slaw.

This Grilled Mahi Mahi with Cilantro Lime Slaw is a delicious and healthy meal that’s perfect for a low-sodium, keto-friendly lunch. The grilled fish provides lean protein, while the cilantro lime slaw adds a refreshing and tangy crunch. This dish is not only light and flavorful but also full of essential nutrients, making it a great option for anyone looking to stick to their low-sodium and keto diet goals.

Baked Lemon Dill Trout with Asparagus

his Baked Lemon Dill Trout with Asparagus is a simple yet elegant meal that’s both low-sodium and keto-friendly. The trout is baked with lemon and fresh dill, which infuses it with bright, aromatic flavors, while the asparagus is roasted to perfection. This dish is low in carbs, high in healthy fats, and rich in omega-3 fatty acids, making it a perfect choice for a nutritious lunch.

Ingredients:

• 2 trout fillets (about 6 oz each)
• 1 tbsp olive oil
• 1 lemon, thinly sliced
• 2 tbsp fresh dill, chopped
• 1/4 tsp black pepper
• 1 bunch asparagus, trimmed
• 1 tbsp olive oil (for asparagus)
• Salt to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place the trout fillets on the prepared baking sheet. Drizzle with olive oil and top with lemon slices and fresh dill. Season with black pepper and salt.
3. Arrange the asparagus around the trout on the baking sheet and drizzle with olive oil. Season the asparagus with salt and pepper.
4. Bake for 12-15 minutes, or until the trout is cooked through and flakes easily with a fork, and the asparagus is tender.
5. Serve the baked trout fillets with the roasted asparagus on the side.

Baked Lemon Dill Trout with Asparagus is a light yet flavorful meal that fits perfectly into a low-sodium, keto-friendly diet. The trout is a great source of omega-3 fatty acids, while the roasted asparagus adds a nutritious, crunchy side. This meal is simple to prepare, yet elegant, making it an ideal choice for a quick and satisfying lunch that provides essential nutrients while keeping sodium and carbs to a minimum.

Zucchini and Shrimp Stir-Fry with Coconut Aminos

This Zucchini and Shrimp Stir-Fry with Coconut Aminos is a quick, low-sodium, keto-friendly meal that’s perfect for a light and flavorful lunch. Shrimp are sautéed with fresh zucchini and a touch of coconut aminos (a sodium-free alternative to soy sauce), creating a savory, slightly sweet stir-fry. The zucchini provides a low-carb base, while the shrimp offers a boost of protein.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 medium zucchinis, sliced into half-moons
• 1 tbsp coconut oil
• 2 cloves garlic, minced
• 2 tbsp coconut aminos
• 1/2 tsp ground ginger
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the coconut oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
2. Add the shrimp to the skillet and cook for 2-3 minutes on each side, until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the zucchini slices and cook for 3-4 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp.
4. Add the shrimp back into the skillet along with the coconut aminos, ground ginger, black pepper, and red pepper flakes (if using). Toss everything together and cook for another minute until everything is well coated and heated through.
5. Garnish with fresh cilantro and serve immediately.

The Zucchini and Shrimp Stir-Fry with Coconut Aminos is a low-sodium, keto-friendly dish that’s packed with flavor and nutrients. The shrimp provides lean protein, while the zucchini offers a light, crunchy base. Using coconut aminos instead of traditional soy sauce ensures the dish remains low in sodium, making it a great choice for anyone watching their salt intake. This stir-fry is quick to prepare, making it an ideal option for a fast, healthy, and delicious lunch.

Keto Crab Cakes with Avocado Aioli

These Keto Crab Cakes with Avocado Aioli are a delicious, low-sodium, and keto-friendly twist on a classic dish. The crab cakes are made with a blend of crab meat, almond flour, and seasonings, then lightly pan-fried to a crispy golden perfection. Paired with a creamy avocado aioli, this dish is full of healthy fats, protein, and flavor while keeping sodium levels low and carbs in check.

Ingredients:

• 1 lb lump crab meat, drained and picked over
• 1/4 cup almond flour
• 1 egg, beaten
• 2 tbsp fresh parsley, chopped
• 1 tbsp Dijon mustard
• 1 tsp Old Bay seasoning (optional)
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)

For the Avocado Aioli:

• 1 ripe avocado
• 2 tbsp mayonnaise (preferably avocado oil-based)
• 1 tbsp fresh lemon juice
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In a medium bowl, combine the crab meat, almond flour, egg, parsley, Dijon mustard, Old Bay seasoning (if using), and black pepper. Mix gently until well combined.
2. Form the crab mixture into 6-8 small cakes.
3. Heat the olive oil in a skillet over medium heat. Once hot, carefully place the crab cakes in the skillet and cook for 3-4 minutes on each side until golden brown and crispy.
4. While the crab cakes cook, prepare the avocado aioli by blending the avocado, mayonnaise, lemon juice, garlic powder, salt, and pepper in a small food processor until smooth and creamy.
   These Keto Crab Cakes with Avocado Aioli are a rich and satisfying meal that’s perfect for a low-sodium, keto-friendly lunch. The crab cakes are packed with protein, while the avocado aioli adds a creamy and flavorful element to the dish. This combination provides healthy fats from both the avocado and the olive oil, making it a well-rounded and indulgent meal. It’s the perfect choice for anyone looking to enjoy a seafood-based lunch while staying within their low-carb and low-sodium goals.

Lemon Herb Grilled Swordfish with Roasted Brussels Sprouts

This Lemon Herb Grilled Swordfish with Roasted Brussels Sprouts is a perfect low-sodium, keto-friendly lunch that’s rich in protein and healthy fats. The swordfish is marinated with lemon and fresh herbs, then grilled to perfection. Paired with roasted Brussels sprouts, this dish is both satisfying and nutritious, providing plenty of fiber and healthy fats while keeping sodium levels low.

Ingredients:

• 2 swordfish steaks (about 6 oz each)
• 1 tbsp olive oil
• 1 lemon, juiced and zested
• 2 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 1/4 tsp black pepper
• 2 cups Brussels sprouts, trimmed and halved
• 1 tbsp olive oil (for Brussels sprouts)
• Salt to taste

Instructions:

1. In a small bowl, combine the olive oil, lemon juice, lemon zest, thyme, rosemary, and black pepper. Coat the swordfish steaks with the marinade and refrigerate for at least 15-20 minutes.
2. Preheat the grill to medium-high heat. Grill the swordfish steaks for 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork.
3. While the swordfish is grilling, preheat your oven to 400°F (200°C). Toss the Brussels sprouts with olive oil and a pinch of salt, then spread them evenly on a baking sheet.
4. Roast the Brussels sprouts for 20-25 minutes, tossing halfway through, until they are crispy and golden brown.
5. Serve the grilled swordfish steaks with the roasted Brussels sprouts on the side.

The Lemon Herb Grilled Swordfish with Roasted Brussels Sprouts is a well-balanced, low-sodium, and keto-friendly lunch that’s packed with nutrients. The swordfish is a great source of lean protein and omega-3 fatty acids, while the Brussels sprouts offer fiber and vitamins. This dish is simple to prepare, deliciously fresh, and perfect for anyone following a low-carb or low-sodium diet. The bright lemon herb marinade and roasted sprouts add depth and flavor, making this meal both satisfying and healthy.

Grilled Tilapia with Avocado Salsa and Cauliflower Mash

This Grilled Tilapia with Avocado Salsa and Cauliflower Mash is a low-sodium, keto-friendly dish that offers a hearty, yet healthy lunch. The tilapia is grilled to perfection with a light seasoning, topped with a fresh avocado salsa, and served alongside creamy cauliflower mash. The dish is rich in healthy fats, protein, and fiber, making it an ideal choice for a low-carb meal.

Ingredients:

• 2 tilapia fillets (about 6 oz each)
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1/4 tsp black pepper
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 2 tbsp red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1 head cauliflower, chopped into florets
• 2 tbsp unsalted butter
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat. Brush the tilapia fillets with olive oil and season with garlic powder, paprika, and black pepper.
2. Grill the tilapia for 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
3. While the tilapia is grilling, prepare the avocado salsa by combining the diced avocado, cherry tomatoes, red onion, cilantro, and lime juice in a bowl. Toss gently to combine.
4. In a large pot, steam the cauliflower florets until tender, about 10-12 minutes. Drain the cauliflower and mash with butter, salt, and pepper until smooth and creamy.
5. Serve the grilled tilapia with the avocado salsa on top and a side of cauliflower mash.

rilled Tilapia with Avocado Salsa and Cauliflower Mash is a low-sodium, keto-friendly meal that is both delicious and satisfying. The tilapia provides lean protein, while the avocado salsa adds healthy fats and freshness to the dish. The creamy cauliflower mash offers a great low-carb alternative to mashed potatoes, making this dish a perfect choice for those looking to reduce sodium and carbs. It’s a flavorful, nutrient-rich meal that will keep you full and energized throughout the day.

Garlic Butter Shrimp with Zucchini Noodles

This Garlic Butter Shrimp with Zucchini Noodles is a light, low-sodium, and keto-friendly meal that’s bursting with flavor. Succulent shrimp are sautéed in a rich garlic butter sauce, and paired with fresh zucchini noodles, creating a satisfying dish that’s both low in carbs and high in healthy fats and protein. It’s a perfect, quick, and delicious lunch option for anyone looking to stay on track with their keto or low-sodium diet.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 medium zucchinis, spiralized into noodles
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• Salt to taste

Instructions:

1. Heat the butter in a large skillet over medium-high heat. Add the garlic and sauté for 1-2 minutes until fragrant.
2. Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the zucchini noodles and sauté for 2-3 minutes until just tender. Season with black pepper and a pinch of salt.
4. Return the shrimp to the skillet and toss with the zucchini noodles. Add red pepper flakes (if using), lemon juice, and fresh parsley. Toss again until everything is well combined and heated through.
5. Serve immediately, garnished with extra parsley if desired.

Garlic Butter Shrimp with Zucchini Noodles is an incredibly satisfying, low-sodium, keto-friendly lunch. The garlic butter sauce gives the shrimp a rich, savory flavor that pairs perfectly with the light, crunchy zucchini noodles. This dish is not only easy to make, but it’s packed with protein, healthy fats, and fiber, keeping you full without the carbs. It’s a delicious and nutritious option for anyone looking for a low-sodium, keto meal that’s both flavorful and satisfying.

Lemon Garlic Cod with Broccoli Rice

This Lemon Garlic Cod with Broccoli Rice is a light, keto-friendly meal that’s full of flavor and easy to prepare. The cod is baked with a zesty lemon and garlic marinade, making it tender and aromatic, while the broccoli rice serves as a nutritious, low-carb base. This meal is not only low in sodium but also packed with protein, fiber, and healthy fats, making it an ideal choice for a fulfilling lunch.

Ingredients:

• 2 cod fillets (about 6 oz each)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped
• 2 cups broccoli florets, chopped
• 1 tbsp olive oil (for broccoli rice)
• Salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine olive oil, minced garlic, lemon juice, lemon zest, and black pepper. Coat the cod fillets with the marinade and place them on the baking sheet.
3. Bake the cod fillets for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
4. While the fish is baking, steam the broccoli florets until tender, about 8-10 minutes. Then, pulse the steamed broccoli in a food processor to create a rice-like texture.
5. In a skillet, heat olive oil over medium heat. Add the broccoli rice and sauté for 2-3 minutes, seasoning with salt and pepper to taste.
6. Serve the baked cod fillets on a bed of broccoli rice, garnished with fresh parsley.

Lemon Garlic Cod with Broccoli Rice is a light yet satisfying keto meal that’s perfect for a low-sodium lunch. The baked cod is infused with fresh, zesty lemon and garlic flavors, while the broccoli rice provides a nutritious, low-carb alternative to traditional rice. This dish is high in protein, fiber, and healthy fats, making it a great option for anyone following a keto or low-sodium diet. It’s simple, flavorful, and full of nutrients, offering a perfect balance of taste and health benefits.

Seared Salmon with Cucumber and Feta Salad

This Seared Salmon with Cucumber and Feta Salad is a quick and delicious low-sodium, keto-friendly lunch that’s packed with omega-3 fatty acids and protein. The salmon is seared to crispy perfection and paired with a refreshing cucumber salad topped with feta cheese. This dish offers a healthy balance of fats, protein, and fresh vegetables, making it a light yet filling meal that fits perfectly into any low-carb or low-sodium diet.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 1 tbsp olive oil
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 1/2 cucumber, thinly sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp red onion, thinly sliced
• 2 tbsp fresh dill, chopped
• 2 tbsp olive oil (for dressing)
• 1 tbsp fresh lemon juice
• Salt to taste

Instructions:

1. Heat the olive oil in a skillet over medium-high heat. Season the salmon fillets with black pepper and paprika.
2. Place the salmon in the skillet, skin-side down, and sear for 3-4 minutes on each side until the fish is golden brown and cooked through.
3. While the salmon cooks, prepare the cucumber salad by combining the sliced cucumber, feta cheese, red onion, and fresh dill in a bowl.
4. In a small bowl, whisk together olive oil, lemon juice, and a pinch of salt. Drizzle the dressing over the cucumber salad and toss to combine.
5. Serve the seared salmon on a plate with the cucumber and feta salad on the side.

Seared Salmon with Cucumber and Feta Salad is a refreshing and nutritious low-sodium, keto-friendly lunch option. The salmon is rich in healthy omega-3 fatty acids and protein, while the cucumber salad provides a cool, crunchy contrast with a burst of flavor from the feta and fresh dill. This dish is not only quick to prepare but also packed with healthy fats and fiber, making it a satisfying meal that aligns perfectly with a low-carb or low-sodium diet. It’s light, delicious, and full of nutrients, ideal for anyone looking for a healthy lunch.

Note: More recipes are coming soon!