25+ Flavorful & Healthy Holiday Low Sodium Cod Recipes Perfect for the meals

The holiday season is a time for indulgence, family gatherings, and, of course, delicious meals.

However, if you’re looking to keep your celebrations both festive and health-conscious, low sodium options are the way to go.

Cod, a mild, flaky fish, is an excellent choice for your holiday table.

Not only is it lean and nutritious, but it’s also incredibly versatile, making it the perfect candidate for low-sodium recipes that don’t sacrifice flavor.

Whether you’re preparing a cozy dinner for two or cooking for a crowd, these 25+ low-sodium cod recipes will help you enjoy a healthier holiday season without missing out on any of the flavor.

From baked cod to cod stews, there’s something for every palate.

Let’s dive into these delicious, heart-healthy options that will leave everyone asking for seconds!

25+ Flavorful & Healthy Holiday Low Sodium Cod Recipes Perfect for the meals

With these 25+ low-sodium cod recipes, you can ensure that your holiday meals are both festive and health-conscious.

Cod’s delicate flavor pairs wonderfully with fresh herbs, zesty citrus, and aromatic spices, making it the perfect choice for dishes that keep sodium levels in check while still delivering a burst of taste.

Whether you’re hosting a large holiday feast or enjoying a quiet meal at home, these recipes provide the perfect balance of nutrition and flavor.

This holiday season, give the gift of a healthier meal and indulge in the goodness of low-sodium cod recipes that everyone will love!’

Baked Cod with Lemon and Herb Crust

This low-sodium, keto-friendly Baked Cod with Lemon and Herb Crust is a light, refreshing dish perfect for a holiday lunch. The cod is baked to flaky perfection with a simple yet flavorful crust made from fresh herbs, lemon zest, and a dash of olive oil. It’s a nutrient-packed meal, rich in omega-3s and antioxidants, making it a great choice for anyone following a low-carb, keto diet.

Ingredients

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1 tsp dried thyme
• 1 tbsp fresh lemon zest
• 1 tbsp fresh lemon juice
• Fresh ground black pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper or lightly grease it with olive oil.
3. Place the cod fillets on the prepared baking sheet.
4. In a small bowl, combine the olive oil, garlic powder, parsley, thyme, lemon zest, lemon juice, and black pepper.
5. Spoon the herb mixture evenly over the top of each cod fillet.
6. Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
7. Garnish with fresh parsley before serving.

This Baked Cod with Lemon and Herb Crust is a simple yet elegant dish, ideal for a holiday lunch. The combination of lemon and fresh herbs elevates the mild flavor of the cod, while keeping the dish light and low in sodium. It’s a heart-healthy, keto-friendly meal that will leave you feeling satisfied without any guilt. Pair it with a side of roasted vegetables or a green salad for a complete and delicious holiday feast.

Cod Fish Tacos with Avocado Slaw

These low-sodium Cod Fish Tacos with Avocado Slaw are a fun and vibrant way to enjoy cod on a keto diet. The cod is seared to perfection and paired with a creamy, crunchy slaw made from avocado, cabbage, and a squeeze of lime. The tacos are wrapped in low-carb tortillas, making them a delicious and filling option for lunch or dinner. The dish is both fresh and satisfying, offering a healthy twist on traditional fish tacos.

Ingredients

• 4 cod fillets (6 oz each)
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tbsp fresh lime juice
• 1 small avocado, mashed
• 1 cup shredded cabbage
• 2 tbsp fresh cilantro, chopped
• 4 low-carb tortillas
• Fresh lime wedges for serving
• Fresh ground black pepper to taste

Instructions

1. In a small bowl, combine the paprika, cumin, garlic powder, and black pepper.
2. Rub the spice mixture evenly over the cod fillets.
3. Heat olive oil in a skillet over medium heat.
4. Cook the cod fillets for 3-4 minutes per side, until the fish is opaque and flakes easily with a fork.
5. While the cod is cooking, prepare the slaw by combining the mashed avocado, shredded cabbage, cilantro, and lime juice in a bowl. Mix well.
6. Warm the low-carb tortillas in a skillet or microwave.
7. Once the cod is ready, break it into bite-sized pieces and distribute evenly among the tortillas.
8. Top with a generous spoonful of avocado slaw and serve with lime wedges.

These Cod Fish Tacos with Avocado Slaw are a festive and flavorful holiday lunch that’s both low in sodium and keto-friendly. The combination of tender, seasoned cod with the creamy slaw offers a satisfying crunch and tangy freshness. The low-carb tortillas keep the meal in line with your dietary goals, while the avocado slaw adds healthy fats, making it a delicious and balanced meal that feels indulgent yet light.

Grilled Cod with Garlic Butter and Asparagus

This Grilled Cod with Garlic Butter and Asparagus is a sophisticated yet simple holiday lunch option, ideal for those following a low-sodium and keto diet. The cod is grilled with a rich garlic butter sauce, adding a savory depth to the flaky fish. Paired with perfectly cooked asparagus, it offers a nutritious and flavorful meal that’s both satisfying and light. This recipe is easy to prepare and perfect for a holiday gathering.

Ingredients

• 4 cod fillets (6 oz each)
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bunch asparagus, trimmed
• Fresh ground black pepper to taste

Instructions

1. Preheat the grill to medium heat.
2. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Stir in the lemon juice, oregano, and basil. Remove from heat.
3. Brush the cod fillets with half of the garlic butter mixture, then season with black pepper.
4. Grill the cod for 3-4 minutes per side, or until the fish is opaque and flakes easily.
5. While the fish is grilling, toss the asparagus with a drizzle of olive oil, salt, and pepper. Grill the asparagus for 4-5 minutes, turning occasionally until tender and slightly charred.
6. Serve the grilled cod with the garlic butter drizzle and a side of grilled asparagus.

Grilled Cod with Garlic Butter and Asparagus is a wonderfully simple yet elegant dish for a holiday lunch. The garlic butter sauce complements the mild, flaky cod perfectly, while the asparagus adds a fresh, crisp contrast. This recipe is light on sodium but rich in flavor, making it an ideal choice for those on a keto diet looking for a satisfying and nutritious meal. It’s perfect for a festive meal that doesn’t compromise on taste or dietary goals.

Lemon Garlic Cod with Cauliflower Mash

Lemon Garlic Cod with Cauliflower Mash is a keto-friendly, low-sodium holiday dish that’s both comforting and light. The cod is pan-seared in a fragrant lemon-garlic butter sauce, infusing it with bright, savory flavors. Paired with a creamy cauliflower mash, it provides a delicious, low-carb alternative to traditional mashed potatoes. This dish is a perfect choice for a satisfying holiday lunch that won’t weigh you down.

Ingredients

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 small head of cauliflower, cut into florets
• 1/4 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Begin by steaming the cauliflower florets until tender, about 10-12 minutes.
2. While the cauliflower is cooking, heat olive oil in a skillet over medium-high heat.
3. Season the cod fillets with salt and pepper, then sear the cod in the skillet for 3-4 minutes per side, until cooked through and golden.
4. Remove the cod and set aside. In the same skillet, add butter, garlic, lemon juice, and lemon zest. Stir and cook for 1-2 minutes to infuse the flavors.
5. For the cauliflower mash, drain the cooked cauliflower and transfer it to a blender or food processor. Add heavy cream, salt, and pepper. Blend until smooth and creamy.
6. Serve the cod on top of the cauliflower mash, drizzling the lemon garlic butter over the fish. Garnish with fresh parsley.

Lemon Garlic Cod with Cauliflower Mash is a perfect holiday dish that feels indulgent but is light on the carbs and sodium. The delicate flavors of the lemon-garlic butter elevate the cod, while the creamy cauliflower mash serves as a satisfying, low-carb base. This dish combines healthy fats and protein, making it a delicious and nutritious choice for a festive lunch that adheres to your keto and low-sodium dietary needs.

Cod in Tomato Basil Sauce with Zucchini Noodles

This Cod in Tomato Basil Sauce with Zucchini Noodles is a flavorful and vibrant low-sodium dish that’s perfect for a keto-friendly holiday lunch. The cod is simmered in a fragrant homemade tomato basil sauce, absorbing all the rich, fresh flavors. Paired with zucchini noodles instead of pasta, this meal is light, low-carb, and a great way to enjoy fish in a festive, healthy way. It’s a dish that brings comfort and health to your holiday table.

Ingredients

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups crushed tomatoes (no added salt)
• 1 tbsp fresh basil, chopped
• 2 medium zucchinis, spiralized into noodles
• Fresh ground black pepper to taste
• Fresh basil for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the crushed tomatoes to the skillet, along with the fresh basil and black pepper. Bring to a simmer, cooking for 5-7 minutes to allow the flavors to meld.
3. Gently place the cod fillets into the sauce, spooning some of the sauce over the fish. Cover the skillet and simmer for another 8-10 minutes, or until the fish is fully cooked and flakes easily with a fork.
4. While the cod is cooking, heat a separate pan over medium heat and sauté the zucchini noodles for 2-3 minutes, just until tender.
5. Serve the cod over the zucchini noodles, spooning the tomato basil sauce on top. Garnish with fresh basil.

Cod in Tomato Basil Sauce with Zucchini Noodles is a flavorful and nutritious holiday lunch that stays low on carbs and sodium while offering rich, bold flavors. The homemade tomato basil sauce adds depth to the mild cod, while the zucchini noodles provide a healthy, light alternative to pasta. This dish is perfect for anyone following a keto diet and is a delicious, festive option that doesn’t compromise on taste or health.

Pan-Seared Cod with Cucumber and Tomato Salad

Pan-Seared Cod with Cucumber and Tomato Salad is a refreshing and light holiday dish that’s perfect for a low-sodium and keto lunch. The cod fillets are seared to perfection with a crispy exterior, paired with a tangy cucumber and tomato salad that offers a burst of fresh flavor. This dish is quick to prepare and can be served as a standalone meal or as part of a larger holiday spread.

Ingredients

• 4 cod fillets (6 oz each)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Fresh ground black pepper to taste
• Fresh cilantro or parsley for garnish

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Season the cod fillets with smoked paprika, garlic powder, salt, and pepper.
2. Pan-sear the cod for 3-4 minutes per side, or until golden and cooked through.
3. While the cod is cooking, prepare the salad by combining the cucumber slices, cherry tomatoes, olive oil, red wine vinegar, dried oregano, and black pepper in a bowl. Toss gently.
4. Serve the seared cod fillets alongside the cucumber and tomato salad, garnished with fresh cilantro or parsley.

Pan-Seared Cod with Cucumber and Tomato Salad is a vibrant, light dish that’s full of fresh, bright flavors, making it an excellent choice for a holiday lunch. The crispy, seared cod pairs beautifully with the crunchy, tangy salad, creating a well-rounded meal that satisfies without being heavy. This low-sodium, keto-friendly recipe is easy to prepare and makes a perfect option for those looking to enjoy a healthy yet festive meal during the holidays.

Cod with Avocado Salsa and Roasted Brussels Sprouts

Cod with Avocado Salsa and Roasted Brussels Sprouts is a light yet satisfying holiday dish that blends rich flavors with nutritious ingredients. The cod is pan-seared and paired with a refreshing, creamy avocado salsa, while roasted Brussels sprouts offer a savory, crispy side that complements the fish perfectly. This meal is keto-friendly, low in sodium, and packed with healthy fats, fiber, and protein, making it a great choice for a festive lunch or dinner.

Ingredients

• 4 cod fillets (6 oz each)
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1 tbsp fresh lemon juice
• 1 ripe avocado, diced
• 1 small tomato, diced
• 1/4 cup red onion, finely diced
• 1 tbsp fresh cilantro, chopped
• 1 lb Brussels sprouts, trimmed and halved
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil, salt, pepper, and paprika. Spread them out on a baking sheet and roast for 20-25 minutes, shaking the pan halfway through.
3. While the Brussels sprouts are roasting, heat olive oil in a skillet over medium-high heat. Season the cod fillets with cumin, garlic powder, salt, and pepper.
4. Pan-sear the cod for 3-4 minutes per side until golden brown and cooked through.
5. In a small bowl, combine the diced avocado, tomato, red onion, cilantro, and lemon juice. Season with salt and pepper to taste.
6. Serve the pan-seared cod topped with avocado salsa, alongside roasted Brussels sprouts.

Cod with Avocado Salsa and Roasted Brussels Sprouts is a vibrant and nutritious holiday meal that is low in sodium and perfect for those following a keto diet. The creamy avocado salsa adds a refreshing contrast to the savory cod, while the crispy Brussels sprouts provide a satisfying, crunchy side. This meal is not only healthy and flavorful but also simple to prepare, making it an ideal choice for a festive yet light lunch.

Cod with Spinach and Pesto Cream Sauce

Cod with Spinach and Pesto Cream Sauce is an elegant yet easy-to-make dish that combines the mild, flaky texture of cod with the rich, creamy flavors of pesto and spinach. The pesto cream sauce adds a burst of flavor, while the sautéed spinach adds a nutritious, savory element to the dish. This recipe is low in sodium, keto-friendly, and perfect for a sophisticated holiday lunch that doesn’t sacrifice taste or health.

Ingredients

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 2 tbsp pesto (store-bought or homemade)
• 2 cups fresh spinach
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Heat olive oil in a skillet over medium-high heat. Season the cod fillets with salt and pepper.
2. Pan-sear the cod for 3-4 minutes per side until cooked through and golden. Remove from the skillet and set aside.
3. In the same skillet, add minced garlic and cook for 1-2 minutes until fragrant.
4. Stir in the heavy cream and pesto, bringing the sauce to a simmer. Cook for 3-4 minutes until the sauce thickens slightly.
5. Add the spinach to the skillet and cook for 2-3 minutes until wilted.
6. Return the cod to the skillet and spoon the pesto cream sauce and spinach over the top. Cook for an additional 2 minutes to warm the cod through.
7. Serve the cod with the pesto cream sauce, garnished with fresh basil.

Cod with Spinach and Pesto Cream Sauce is a flavorful, creamy, and satisfying holiday dish that’s perfect for anyone following a low-sodium or keto diet. The pesto cream sauce adds a delicious burst of flavor, while the sautéed spinach enhances the dish with its earthy taste and nutrients. This elegant yet simple recipe is ideal for a festive lunch that is both healthy and indulgent, offering a perfect balance of fats, protein, and greens.

Cod and Mushroom Stir-Fry with Cauliflower Rice

Cod and Mushroom Stir-Fry with Cauliflower Rice is a vibrant, low-sodium dish that’s full of flavor and texture. The cod is cooked with savory mushrooms and vegetables in a light stir-fry sauce, then served over cauliflower rice for a keto-friendly, low-carb meal. The cauliflower rice serves as a great alternative to regular rice, making this dish perfect for anyone on a low-carb or keto diet. It’s quick to prepare and makes a flavorful, festive lunch or dinner.

Ingredients

• 4 cod fillets (6 oz each), cut into chunks
• 1 tbsp olive oil
• 1/2 cup mushrooms, sliced
• 1 bell pepper, thinly sliced
• 1 zucchini, sliced
• 2 cloves garlic, minced
• 2 tbsp low-sodium soy sauce or coconut aminos
• 1 tsp sesame oil
• 1 tbsp fresh ginger, grated
• 2 cups cauliflower rice (store-bought or homemade)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the cod chunks and cook for 3-4 minutes until golden brown and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the mushrooms, bell pepper, zucchini, and garlic. Sauté for 4-5 minutes until the vegetables are tender.
3. Add the grated ginger, soy sauce or coconut aminos, and sesame oil to the skillet. Stir to combine and cook for an additional 2 minutes.
4. While the vegetables are cooking, sauté the cauliflower rice in a separate pan over medium heat for 3-4 minutes until tender.
5. Return the cod to the skillet with the vegetables and stir to combine.
6. Serve the cod and vegetable stir-fry over cauliflower rice, garnished with fresh cilantro.

Cod and Mushroom Stir-Fry with Cauliflower Rice is a quick, flavorful, and healthy holiday meal that’s perfect for those following a keto or low-sodium diet. The tender cod pairs beautifully with the sautéed vegetables and savory stir-fry sauce, while the cauliflower rice keeps the meal light and low in carbs. This dish is full of flavor and texture, making it a delicious option for anyone looking to enjoy a festive lunch that aligns with their dietary goals.

Cod and Asparagus in Lemon Dijon Sauce

Cod and Asparagus in Lemon Dijon Sauce is a fresh and vibrant holiday dish that combines delicate cod fillets with crisp asparagus, all coated in a tangy lemon Dijon sauce. The dish is low in sodium, keto-friendly, and bursting with flavors that are perfect for a light yet satisfying holiday lunch. The combination of lemon, Dijon mustard, and fresh herbs makes this dish both flavorful and nutritious, offering a wonderful balance of protein and fiber.

Ingredients

• 4 cod fillets (6 oz each)
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 clove garlic, minced
• 1/4 cup low-sodium vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the trimmed asparagus with 1 tablespoon of olive oil, salt, and pepper. Place it on a baking sheet and roast for 15-20 minutes until tender and slightly crispy at the tips.
3. While the asparagus is roasting, heat the remaining olive oil in a skillet over medium heat. Season the cod fillets with salt and pepper, then pan-sear for 3-4 minutes per side until golden and cooked through.
4. In a small bowl, whisk together Dijon mustard, lemon juice, lemon zest, garlic, and vegetable broth.
5. Pour the lemon Dijon sauce over the cooked cod fillets and allow it to simmer for 1-2 minutes to warm through.
6. Serve the cod with roasted asparagus on the side, drizzling the lemon Dijon sauce over both the fish and vegetables. Garnish with fresh parsley.

Cod and Asparagus in Lemon Dijon Sauce is an elegant yet simple holiday meal that’s bursting with fresh, tangy flavors. The roasted asparagus complements the tender cod, while the lemon Dijon sauce ties everything together with a zesty kick. This dish is low in sodium, keto-friendly, and makes for a healthy, festive lunch that’s both light and satisfying. It’s the perfect choice for those looking for a nutritious holiday meal without compromising on taste.

Cod with Caper and Tomato Relish

Cod with Caper and Tomato Relish is a vibrant, Mediterranean-inspired holiday dish that’s full of bold flavors while being light and low in sodium. The cod is pan-seared until golden and served with a tangy relish made from tomatoes, capers, and olives. This dish is keto-friendly, rich in healthy fats, and bursting with antioxidants, making it a perfect choice for a healthy yet festive lunch that’s sure to impress.

Ingredients

• 4 cod fillets (6 oz each)
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 2 tbsp capers, drained
• 1/4 cup Kalamata olives, pitted and chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season the cod fillets with salt and pepper.
2. Pan-sear the cod fillets for 3-4 minutes per side, until golden and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the garlic and cook for 1-2 minutes until fragrant.
4. Add the cherry tomatoes, capers, olives, and lemon juice to the skillet. Stir and cook for 3-4 minutes until the tomatoes begin to soften.
5. Remove from heat and stir in the fresh parsley.
6. Serve the cod fillets topped with the caper and tomato relish.

Cod with Caper and Tomato Relish is a flavorful and Mediterranean-inspired dish that’s perfect for a light, festive holiday lunch. The fresh tomatoes, briny capers, and olives create a tangy relish that complements the delicate cod. This dish is low in sodium, keto-friendly, and full of healthy fats, making it an excellent choice for anyone looking for a light yet indulgent meal. It’s a unique and satisfying way to enjoy cod while staying on track with your dietary goals.

Cod and Zucchini Fritters with Yogurt Dip

Cod and Zucchini Fritters with Yogurt Dip are a fun and unique way to enjoy cod on a keto diet. The cod is mixed with grated zucchini and seasoned to perfection, then formed into crispy fritters. Paired with a cool, creamy yogurt dip, this dish makes for a festive and delicious holiday lunch that’s both light and satisfying. These fritters are low in sodium, low-carb, and packed with protein, making them a great choice for a healthy holiday meal.

Ingredients

• 4 cod fillets (6 oz each), flaked
• 1 medium zucchini, grated and excess moisture squeezed out
• 2 eggs
• 1/4 cup almond flour
• 1 tbsp fresh dill, chopped
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)
• 1/2 cup plain Greek yogurt
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped

Instructions

1. In a large bowl, combine the flaked cod, grated zucchini, eggs, almond flour, dill, garlic powder, salt, and pepper. Mix until well combined.
2. Heat olive oil in a skillet over medium heat.
3. Using your hands, form the cod mixture into small patties or fritters.
4. Cook the fritters for 3-4 minutes per side until golden and crispy. Remove and set aside on a paper towel-lined plate.
5. In a small bowl, mix together the Greek yogurt, lemon juice, and parsley to create the dip.
6. Serve the fritters with a side of yogurt dip for dipping.

Cod and Zucchini Fritters with Yogurt Dip are a delightful and creative holiday lunch that’s both low in sodium and keto-friendly. The crispy fritters made from fresh cod and zucchini are flavorful and filling, while the yogurt dip adds a cool, tangy contrast. This dish is packed with protein, healthy fats, and fiber, making it a perfect choice for a nutritious, festive meal that’s both fun to eat and satisfying. It’s a great option for anyone looking to enjoy cod in a new and delicious way while sticking to their dietary goals.

Cod with Pesto Zucchini Noodles

Cod with Pesto Zucchini Noodles is a light and flavorful keto-friendly holiday dish that pairs perfectly with fresh pesto and spiralized zucchini noodles. The cod is delicately pan-seared to perfection, and the pesto sauce adds a burst of herbaceous flavor, while the zucchini noodles keep the dish low-carb and satisfying. This recipe is quick to prepare and is perfect for a festive yet healthy holiday lunch.

Ingredients

• 4 cod fillets (6 oz each)
• 2 medium zucchinis, spiralized
• 2 tbsp olive oil
• 1/4 cup homemade or store-bought pesto (ensure it’s low-sodium)
• 1 tbsp fresh lemon juice
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season the cod fillets with salt and pepper.
2. Pan-sear the cod for 3-4 minutes per side until golden and cooked through. Remove the fillets from the skillet and set aside.
3. In the same skillet, add the spiralized zucchini noodles and cook for 2-3 minutes until slightly tender.
4. Toss the zucchini noodles with pesto, lemon juice, and grated Parmesan cheese until well coated.
5. Serve the pan-seared cod on top of the pesto zucchini noodles and garnish with fresh basil.

Cod with Pesto Zucchini Noodles is a healthy, low-sodium, and keto-friendly dish that brings fresh flavors to your holiday table. The pesto adds richness to the delicate cod, while the zucchini noodles serve as a low-carb alternative to pasta. This quick and easy meal is perfect for anyone looking for a light yet flavorful holiday lunch, combining the best of fresh ingredients in a satisfying and festive way.

Baked Cod with Spinach and Feta

Baked Cod with Spinach and Feta is a simple yet elegant holiday dish that’s full of Mediterranean flavors. The cod fillets are baked with a rich mixture of spinach and feta, creating a hearty and flavorful topping that complements the delicate fish. This dish is keto-friendly, low in sodium, and a great way to enjoy a comforting holiday lunch while sticking to your dietary goals.

Ingredients

• 4 cod fillets (6 oz each)
• 1 tbsp olive oil
• 2 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup unsweetened almond milk
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
3. Add the spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and stir in the feta cheese and almond milk. Season with salt and pepper.
4. Place the cod fillets on a baking sheet lined with parchment paper. Spoon the spinach and feta mixture over each fillet.
5. Bake for 15-18 minutes, until the cod is fully cooked and flakes easily with a fork.
6. Drizzle with lemon juice and garnish with fresh parsley before serving.

Baked Cod with Spinach and Feta is a flavorful and nutritious holiday meal that’s easy to prepare and full of editerranean-inspired The combination of savory spinach, tangy feta, and delicate cod creates a well-balanced dish that’s both satisfying and healthy. This recipe is perfect for a low-sodium, keto-friendly lunch and is ideal for anyone looking to enjoy a festive yet light meal during the holidays.

Cod with Avocado and Tomato Salsa

Cod with Avocado and Tomato Salsa is a fresh and vibrant holiday dish that combines mild, flaky cod with a tangy, creamy salsa. The avocado adds richness, while the tomatoes provide a burst of flavor. Paired with the delicate cod, this dish is not only keto-friendly and low in sodium but also light and refreshing. It’s the perfect way to enjoy a flavorful yet healthy holiday meal.

Ingredients

• 4 cod fillets (6 oz each)
• 1 tbsp olive oil
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely diced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice
• Salt and pepper to taste
• Fresh lime wedges for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season the cod fillets with salt and pepper.
2. Pan-sear the cod for 3-4 minutes per side until golden brown and cooked through. Remove the fillets from the skillet and set aside.
3. In a small bowl, combine the diced avocado, cherry tomatoes, red onion, cilantro, and lime juice. Season with salt and pepper.
4. Serve the cod fillets topped with the avocado and tomato salsa. Garnish with lime wedges.

Cod with Avocado and Tomato Salsa is a light, flavorful dish that brings together fresh ingredients in a healthy and festive way. The creamy avocado and juicy tomatoes complement the tender cod, creating a delicious and satisfying meal. This dish is perfect for anyone looking for a keto-friendly, low-sodium option that’s full of flavor and perfect for a holiday lunch or dinner.

Note: More recipes are coming soon!