45+ Easy Friday Low Sodium Sheet Pan Recipes to Simplify Your Dinners

Welcome to your ultimate guide to 45+ Friday low sodium sheet pan recipes!

If you’re looking to unwind after a busy week with minimal kitchen effort while staying heart-healthy, you’re in the right place.

Sheet pan recipes are a lifesaver for their simplicity and versatility, and this collection caters to those seeking flavorful meals with reduced sodium.

From colorful roasted veggies to zesty proteins, these dishes promise to be both nutritious and delicious.

Let’s dive into easy, balanced meals that will make your Fridays even more satisfying!

45+ Easy Friday Low Sodium Sheet Pan Recipes to Simplify Your Dinners

Say goodbye to bland low-sodium meals and hello to flavorful, stress-free Fridays!

These 45+ sheet pan recipes are proof that healthy eating doesn’t have to mean sacrificing taste or convenience.

Whether you’re cooking for yourself or a crowd, these dishes will quickly become staples in your meal rotation.

So grab your sheet pan, pick a recipe, and start enjoying effortless, wholesome dinners that are as good for your heart as they are for your taste buds.

Here’s to ending your week on a delicious and healthy note!

Garlic Herb Salmon and Veggie Medley

This garlic herb salmon and veggie medley is a vibrant, nutritious meal perfect for a Friday lunch. Packed with omega-3-rich salmon, low-carb vegetables, and a medley of aromatic herbs, this dish delivers a flavorful punch while keeping sodium levels in check. It’s a

Ingredients:

• 2 salmon fillets (skin-on, about 4 oz each)
• 1 cup broccoli florets
• 1 zucchini, sliced into rounds
• 1/2 cup cherry tomatoes
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried parsley
• 1 tsp dried dill
• 1 tsp black pepper

Instructions:

1. Preheat your oven to 375°F (190°C). Line a sheet pan with parchment paper.
2. Arrange the salmon fillets, broccoli, zucchini, and cherry tomatoes on the sheet pan.
3. In a small bowl, mix olive oil, garlic, parsley, dill, and black pepper. Drizzle over the salmon and veggies.
4. Bake for 18-20 minutes, or until the salmon is flaky and the vegetables are tender.
5. Serve warm, garnished with a squeeze of fresh lemon if desired.

This garlic herb salmon and veggie medley strikes the perfect balance between simplicity and sophistication. Not only is it delicious and healthy, but it’s also a fantastic option for those following a low-sodium, keto-friendly lifestyle. With minimal effort, you can enjoy a wholesome, satisfying lunch that will fuel your Friday.

Lemon Pepper Chicken with Asparagus and Mushrooms

This lemon pepper chicken sheet pan recipe is a delightful low-carb, keto-friendly meal with vibrant flavors. The zesty lemon combined with earthy asparagus and mushrooms creates a wholesome dish that’s both satisfying and heart-healthy. It’s a quick, no-fuss option to make your Friday lunch a breeze.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup asparagus spears, trimmed
• 1 cup cremini mushrooms, sliced
• 2 tbsp avocado oil
• 1 tsp lemon zest
• Juice of 1/2 lemon
• 1 tsp black pepper
• 1/2 tsp paprika

Instructions:

1. Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. Arrange the chicken breasts, asparagus, and mushrooms on the pan.
3. Whisk together avocado oil, lemon zest, lemon juice, black pepper, and paprika in a small bowl. Drizzle over the chicken and veggies.
4. Bake for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
5. Serve immediately with an extra sprinkle of lemon zest for added flavor.

This lemon pepper chicken with asparagus and mushrooms is a vibrant way to brighten up your Friday lunch. The zesty, tangy flavors pair perfectly with the tender chicken and veggies. It’s a quick, healthy, and delicious dish that makes staying on track with your low-carb goals a pleasure.

Mediterranean Shrimp and Cauliflower Rice Bowl

Take a culinary trip to the Mediterranean with this shrimp and cauliflower rice sheet pan recipe. This colorful, low-carb dish features juicy shrimp, roasted vegetables, and cauliflower rice seasoned with herbs and spices. It’s the perfect light and refreshing lunch option to end your week on a high note.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup cauliflower rice
• 1 cup bell peppers, sliced (any color)
• 1/2 cup red onion, sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp black pepper

Instructions:

1. Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
2. Spread the cauliflower rice, bell peppers, and red onion on the sheet pan.
3. Arrange the shrimp on top of the veggies.
4. In a small bowl, mix olive oil, smoked paprika, cumin, garlic powder, oregano, and black pepper. Drizzle evenly over the shrimp and vegetables.
5. Bake for 12-15 minutes, or until the shrimp are pink and opaque and the vegetables are tender.

This Mediterranean shrimp and cauliflower rice bowl is bursting with fresh, bold flavors that will transport you to sunny shores. The combination of seasoned shrimp, crisp vegetables, and tender cauliflower rice creates a satisfying and guilt-free meal. It’s an easy and elegant way to enjoy a low-sodium, keto-friendly lunch.

Enjoy these sheet pan recipes and make your Fridays both flavorful and stress-free!

Balsamic Glazed Chicken and Brussels Sprouts

This balsamic glazed chicken and Brussels sprouts recipe is a delicious blend of sweet and savory flavors. The caramelized balsamic glaze pairs perfectly with tender chicken and crispy roasted Brussels sprouts, creating a low-carb, keto-friendly dish that’s perfect for

Ingredients:

• 2 boneless, skinless chicken thighs (about 5 oz each)
• 1 cup Brussels sprouts, halved
• 1/2 red bell pepper, sliced
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper

Instructions:

1. Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. Place the chicken thighs, Brussels sprouts, and red bell pepper on the sheet pan.
3. In a small bowl, mix balsamic vinegar, olive oil, garlic powder, smoked paprika, and black pepper. Drizzle over the chicken and vegetables.
4. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
5. Serve warm, optionally garnished with a drizzle of extra balsamic glaze.

This balsamic glazed chicken and Brussels sprouts dish is a flavor-packed, nutritious lunch that’s sure to satisfy. With minimal prep and cleanup, it’s an excellent choice for busy Fridays while staying true to your low-carb goals.

Italian Sausage and Roasted Zucchini Boats

Transform your Friday lunch with these flavorful Italian sausage and roasted zucchini boats. This dish combines the rich taste of seasoned sausage with tender zucchini, all roasted to perfection. Low in carbs and naturally keto-friendly, it’s a delightful meal to end the week on a high note.

Ingredients:

• 2 medium zucchini, halved lengthwise
• 1/2 lb ground Italian sausage (low sodium, keto-friendly)
• 1/4 cup diced tomatoes (no salt added)
• 1/4 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp black pepper

Instructions:

1. Preheat your oven to 375°F (190°C) and line a sheet pan with parchment paper.
2. Scoop out the center of each zucchini half to create a boat shape. Arrange them on the sheet pan.
3. In a skillet, cook the Italian sausage over medium heat until browned. Stir in the diced tomatoes.
4. Fill each zucchini boat with the sausage mixture and top with shredded mozzarella.
5. Drizzle olive oil over the zucchini and sprinkle with Italian seasoning and black pepper.
6. Bake for 20-25 minutes, or until the zucchini is tender and the cheese is bubbly.

These Italian sausage and roasted zucchini boats are a delightful combination of texture and flavor. With every bite, you’ll enjoy the rich, cheesy filling and the fresh, tender zucchini. It’s a wholesome, satisfying dish to keep you energized and motivated on your keto journey.

Cajun Shrimp and Roasted Cauliflower

Spice up your Friday lunch with this Cajun shrimp and roasted cauliflower recipe. Bursting with bold Cajun flavors and roasted to perfection, this dish is as nutritious as it is flavorful. It’s low in carbs, high in protein, and perfect for a quick and easy meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup cauliflower florets
• 1/2 cup sliced green bell pepper
• 2 tbsp avocado oil
• 1 tsp Cajun seasoning (low sodium)
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper

Instructions:

1. Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
2. Arrange the shrimp, cauliflower, and bell pepper on the sheet pan.
3. In a small bowl, mix avocado oil, Cajun seasoning, garlic powder, smoked paprika, and black pepper. Drizzle over the shrimp and vegetables.
4. Bake for 12-15 minutes, or until the shrimp are pink and cooked through and the vegetables are tender.
5. Serve hot, garnished with chopped parsley or a wedge of lemon.

Recipe Conclusion

This Cajun shrimp and roasted cauliflower dish is a quick and easy way to add a bit of spice to your keto meal plan. The bold flavors of Cajun seasoning combined with the roasted goodness of shrimp and vegetables make it a crowd-pleaser. Enjoy this flavorful, low-sodium option to cap off your week.

Let me know if you’d like even more recipes! 😊

Lemon Garlic Herb Chicken with Green Beans

This Lemon Garlic Herb Chicken with Green Beans is a light yet satisfying dish, perfect for a Friday lunch. The fresh lemon and garlic enhance the flavor of the chicken, while the green beans provide a crisp, crunchy side that complements the tender chicken. A low-carb, keto-friendly meal that’s both delicious and simple to prepare.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 1/2 cups green beans, trimmed
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1/2 tsp black pepper

Instructions:

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. Place the chicken breasts on the sheet pan and arrange the green beans around them.
3. In a small bowl, combine olive oil, garlic powder, thyme, lemon zest, lemon juice, and black pepper. Drizzle the mixture over the chicken and green beans.
4. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the green beans are tender.
5. Serve the chicken and green beans together, garnished with extra lemon zest or fresh parsley.

This Lemon Garlic Herb Chicken with Green Beans is a fresh and flavorful dish that brings simplicity and vibrancy to your Friday lunch. The zesty lemon, aromatic garlic, and savory thyme make this dish incredibly satisfying while staying within your low-sodium, keto-friendly goals. Perfect for a light yet filling meal.

Beef and Broccoli Stir-Fry

Beef and broccoli stir-fry is a classic dish that’s both keto-friendly and low in sodium. It’s packed with tender strips of beef and crisp broccoli, cooked in a savory, garlic-infused sauce. This quick and easy sheet pan recipe is ideal for a flavorful, satisfying lunch without the added carbs.

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 cups broccoli florets
• 1/2 red bell pepper, thinly sliced
• 2 tbsp avocado oil
• 3 cloves garlic, minced
• 1 tbsp low-sodium soy sauce
• 1 tsp ground ginger
• 1/2 tsp black pepper

Instructions:

1. Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
2. In a small bowl, mix avocado oil, garlic, soy sauce, ground ginger, and black pepper to create the sauce.
3. Toss the sliced beef, broccoli, and red bell pepper in the sauce, ensuring everything is well-coated.
4. Spread the mixture out evenly on the sheet pan.
5. Bake for 12-15 minutes, or until the beef is cooked through and the broccoli is tender.
6. Serve immediately, garnished with sesame seeds or green onions if desired.

This Beef and Broccoli Stir-Fry is a fantastic, low-sodium, keto-friendly lunch option that’s packed with protein and veggies. The savory sauce combined with the tender beef and crisp broccoli creates a delicious and satisfying meal that’s perfect for anyone looking to stay on track with their keto diet.

Pesto Chicken with Roasted Vegetables

Pesto Chicken with Roasted Vegetables is a flavorful, nutrient-packed sheet pan meal that’s perfect for your Friday lunch. The pesto adds a fragrant, herbaceous punch to the juicy chicken, while the roasted vegetables provide a comforting, low-carb side. This dish is low in sodium and keto-friendly, making it both delicious and healthy.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup cherry tomatoes
• 1 cup bell peppers, sliced
• 1 zucchini, sliced into rounds
• 3 tbsp pesto sauce (low sodium)
• 1 tbsp olive oil
• 1/2 tsp black pepper
• 1/2 tsp dried oregano

Instructions:

1. Preheat the oven to 375°F (190°C) and line a sheet pan with parchment paper.
2. Place the chicken breasts on the sheet pan and spread a thin layer of pesto sauce on top of each one.
3. Arrange the cherry tomatoes, bell peppers, and zucchini around the chicken. Drizzle with olive oil and sprinkle with black pepper and oregano.
4. Bake for 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender.
5. Serve the pesto chicken with roasted vegetables on the side.

Pesto Chicken with Roasted Vegetables is a simple yet flavorful dish that will make your Friday lunch feel special. The aromatic pesto sauce elevates the chicken, while the roasted vegetables add a satisfying crunch. This low-sodium, keto-friendly meal is easy to prepare and perfect for those looking for a wholesome, flavorful option.

These three additional recipes provide variety while sticking to your low-sodium, keto diet goals. Enjoy! Let me know if you’d like more ideas. 😊

Rosemary Garlic Pork Tenderloin with Roasted Brussels Sprouts

This Rosemary Garlic Pork Tenderloin with Roasted Brussels Sprouts is a flavorful and tender dish, ideal for a low-sodium, keto-friendly Friday lunch. The aromatic rosemary and garlic infuse the pork tenderloin with savory goodness, while the Brussels sprouts add a crispy, caramelized touch. This easy sheet pan recipe is a delicious way to kick off the weekend.

Ingredients:

• 1 lb pork tenderloin
• 1 1/2 cups Brussels sprouts, halved
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• 1/2 tsp black pepper
• 1/2 tsp onion powder

Instructions:

1. Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. Rub the pork tenderloin with olive oil, minced garlic, rosemary, black pepper, and onion powder.
3. Arrange the Brussels sprouts around the pork tenderloin on the sheet pan.
4. Roast for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the Brussels sprouts are crispy and tender.
5. Slice the pork tenderloin and serve with the roasted Brussels sprouts.

This Rosemary Garlic Pork Tenderloin with Roasted Brussels Sprouts is a satisfying and nutrient-packed dish perfect for a keto-friendly lunch. The combination of tender, juicy pork and crispy Brussels sprouts makes for a wholesome, low-sodium meal that’s both comforting and flavorful.

Mediterranean Chicken and Cucumber Salad

This Mediterranean Chicken and Cucumber Salad is a light, refreshing, and flavorful meal that’s ideal for a low-sodium, keto-friendly Friday lunch. Grilled chicken is paired with fresh cucumbers, tomatoes, and olives, all tossed in a simple lemon dressing. It’s the perfect combination of savory, tangy, and crisp in every bite.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried oregano
• 1/2 tsp black pepper

Instructions:

1. Preheat your grill or grill pan over medium heat. Season the chicken breasts with olive oil, black pepper, and dried oregano.
2. Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C).
3. While the chicken is grilling, combine the cucumber, cherry tomatoes, olives, and red onion in a large bowl.
4. In a small bowl, whisk together the lemon juice, olive oil, black pepper, and dried oregano.
5. Slice the grilled chicken and toss it with the cucumber salad. Drizzle with the lemon dressing and serve immediately.

This Mediterranean Chicken and Cucumber Salad is light and refreshing yet full of bold flavors. The juicy grilled chicken pairs beautifully with the crisp, fresh vegetables and the tangy lemon dressing. It’s the perfect low-sodium, keto-friendly lunch that’s both satisfying and healthy.

Spicy Garlic Shrimp with Avocado and Spinach

This Spicy Garlic Shrimp with Avocado and Spinach is a vibrant, protein-packed dish that’s both low in sodium and keto-friendly. The shrimp is seasoned with a spicy garlic sauce and served alongside creamy avocado and fresh spinach. It’s a quick and easy meal that provides a perfect balance of flavors and nutrients for a Friday lunch.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 avocado, diced
• 3 cups fresh spinach
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp chili flakes (optional for extra spice)
• 1/2 tsp black pepper
• Juice of 1/2 lime

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Add garlic and sauté for about 1 minute, until fragrant.
2. Add shrimp to the skillet and sprinkle with black pepper and chili flakes (if using). Cook for 3-4 minutes per side until the shrimp are pink and cooked through.
3. While the shrimp is cooking, place the spinach in a large bowl and toss with lime juice.
4. Once the shrimp is done, add it on top of the spinach, followed by the diced avocado.
5. Toss everything gently and serve immediately.

This Spicy Garlic Shrimp with Avocado and Spinach is a bold and satisfying meal, perfect for a light yet filling Friday lunch. The spicy shrimp combined with the creamy avocado and fresh spinach creates a perfect keto-friendly dish that’s rich in flavor and nutrients.

Enjoy these fresh and delicious recipes for your next low-sodium, keto lunch! Let me know if you’d like more meal ideas! 😊

Zesty Lemon Basil Turkey Meatballs with Roasted Asparagus

These Zesty Lemon Basil Turkey Meatballs with Roasted Asparagus are a fantastic, low-sodium, keto-friendly meal that’s bursting with flavor. The turkey meatballs are infused with fresh lemon and basil, creating a fresh, light, and savory dish. Paired with roasted asparagus, this is a simple yet satisfying meal for your Friday lunch.

Ingredients:

• 1 lb ground turkey
• 1 egg
• 1/4 cup almond flour
• 1/2 tsp garlic powder
• 1 tsp dried basil
• Zest of 1 lemon
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tsp black pepper
• 1 bunch asparagus, trimmed

Instructions:

1. Preheat your oven to 375°F (190°C) and line a sheet pan with parchment paper.
2. In a bowl, combine ground turkey, egg, almond flour, garlic powder, basil, lemon zest, lemon juice, and black pepper. Mix well and form into small meatballs.
3. Arrange the meatballs on the sheet pan and drizzle with olive oil.
4. Place the trimmed asparagus on the sheet pan around the meatballs, and drizzle with a little olive oil and black pepper.
5. Bake for 20-25 minutes, or until the meatballs are cooked through and the asparagus is tender.
6. Serve warm, garnished with extra lemon zest if desired.

These Zesty Lemon Basil Turkey Meatballs with Roasted Asparagus are a light, flavorful, and satisfying keto meal that’s perfect for a Friday lunch. The lemon and basil infuse the turkey meatballs with a fresh, fragrant taste, while the roasted asparagus adds a crispy texture. It’s a great low-sodium, nutritious dish to enjoy at the end of the week.

Cilantro Lime Chicken with Roasted Bell Peppers

Cilantro Lime Chicken with Roasted Bell Peppers is a vibrant and flavorful dish that combines tangy lime, fresh cilantro, and tender chicken, with the sweet, smoky flavors of roasted bell peppers. This low-sodium, keto-friendly meal is perfect for a fresh and satisfying lunch, ideal for those looking for something quick and easy without sacrificing flavor.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 2 bell peppers (red, yellow, or orange), sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp black pepper

Instructions:

1. Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. Season the chicken breasts with olive oil, cumin, black pepper, lime juice, and chopped cilantro.
3. Arrange the chicken breasts on the sheet pan and add the sliced bell peppers around the chicken.
4. Roast for 20-25 minutes, or until the chicken is cooked through and the bell peppers are tender.
5. Serve the chicken with the roasted bell peppers, garnished with additional cilantro and lime wedges if desired.

Cilantro Lime Chicken with Roasted Bell Peppers is a zesty, vibrant dish that brings fresh, bright flavors to your Friday lunch. The combination of tangy lime and aromatic cilantro paired with the tender chicken and sweet roasted peppers is both satisfying and keto-friendly. A great way to celebrate the end of the week with a healthy, low-sodium meal.

Baked Cod with Spinach and Roasted Cherry Tomatoes

This Baked Cod with Spinach and Roasted Cherry Tomatoes is a light, healthy, and low-sodium option that’s perfect for a keto lunch. The delicate cod fillets are baked to perfection, served alongside a bed of fresh spinach and roasted cherry tomatoes, creating a flavorful and balanced dish that’s both satisfying and nutritious.

Ingredients:

• 2 cod fillets (about 4 oz each)
• 2 cups spinach, fresh
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 lemon, sliced into wedges

Instructions:

1. Preheat your oven to 375°F (190°C) and line a sheet pan with parchment paper.
2. Arrange the cod fillets on the sheet pan and drizzle with 1 tbsp of olive oil, garlic powder, thyme, and black pepper.
3. Add the cherry tomatoes around the cod fillets, drizzle with the remaining olive oil, and sprinkle with a little more black pepper.
4. Roast for 15-18 minutes, or until the cod is flaky and cooked through and the tomatoes are soft and roasted.
5. While the fish is roasting, sauté the spinach in a skillet with a touch of olive oil until wilted (about 2-3 minutes).
6. Serve the cod on a bed of sautéed spinach, topped with roasted cherry tomatoes, and garnish with lemon wedges.

Recipe Conclusion

Baked Cod with Spinach and Roasted Cherry Tomatoes is a light, yet flavorful keto meal that’s perfect for a healthy Friday lunch. The flaky cod pairs beautifully with the tender spinach and sweet, roasted cherry tomatoes. It’s a simple, low-sodium, and nourishing dish that’s packed with nutrients and flavor.

These three recipes offer fresh, vibrant options for a keto-friendly, low-sodium Friday lunch. Let me know if you need more inspiration or ideas! 😊

Note: More recipes are coming soon!