30+ Delicious Low Sodium Holiday Entree Recipes for a Healthy Feast

The holiday season is known for indulgent meals, rich flavors, and countless treats.

However, if you’re looking to enjoy a holiday feast that doesn’t compromise your health, low sodium recipes are the perfect choice.

High sodium intake can lead to bloating, high blood pressure, and other health issues.

Whether you’re managing your health, caring for loved ones, or simply looking to enjoy holiday meals with less salt, there are plenty of delicious options that don’t sacrifice taste or festivity.

This collection of over 30 holiday low sodium entrée recipes is here to inspire your holiday menu.

From hearty vegetarian dishes to succulent poultry and seafood options, these recipes are designed to deliver full flavor with a healthier approach.

Each dish is crafted to help you celebrate without the worry, ensuring your holiday is both tasty and heart-healthy.

30+ Delicious Low Sodium Holiday Entree Recipes for a Healthy Feast

With the holiday season in full swing, it’s important to have meal options that cater to everyone’s needs and preferences.

The recipes shared here provide a diverse range of flavors and ingredients to help you create a balanced holiday table without relying on excessive salt.

By focusing on herbs, citrus, and fresh ingredients, you can elevate your meals and enjoy every bite with peace of mind.

So, as you plan your next holiday gathering, use these 30+ low sodium entrées as your guide for a festive, delicious, and health-conscious celebration.

Herb-Crusted Salmon with Lemon-Dill Sauce

This herb-crusted salmon dish is perfect for holiday feasts, combining elegant flavors with heart-healthy benefits. The fresh lemon-dill sauce adds a refreshing, tangy touch that enhances the salmon’s rich, natural taste. This dish is ideal for serving alongside roasted vegetables or a light salad for a complete, satisfying meal.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 tbsp olive oil
• 1/2 cup panko breadcrumbs (whole-wheat for a healthier option)
• 2 tbsp fresh parsley, finely chopped
• 2 tbsp fresh dill, finely chopped
• 1 tbsp lemon zest
• 1/2 tsp black pepper
• 1/2 cup plain Greek yogurt
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard (optional)
• Lemon wedges for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. Prepare the herb crust: In a mixing bowl, combine panko breadcrumbs, parsley, dill, lemon zest, and black pepper. Stir well.
3. Coat the salmon: Brush the salmon fillets with olive oil and press the herb mixture evenly onto the top of each fillet.
4. Bake: Place the fillets on the prepared baking sheet and bake for 12-15 minutes or until the salmon flakes easily with a fork.
5. Make the lemon-dill sauce: While the salmon is baking, mix the Greek yogurt, lemon juice, and Dijon mustard (if using) in a small bowl. Stir in a pinch of dill for extra flavor.
6. Serve: Transfer the salmon fillets to serving plates and drizzle with the lemon-dill sauce. Garnish with lemon wedges and additional dill if desired.

This herb-crusted salmon is a delightful holiday entrée that delivers flavor without the extra sodium. The combination of fresh herbs and a zesty sauce enhances the salmon’s natural taste, making it the star of any festive table. Enjoy with a side of steamed asparagus or roasted sweet potatoes for a balanced meal.

Stuffed Portobello Mushrooms with Spinach and Quinoa

This hearty vegetarian dish is ideal for a holiday main course, packed with nutritious ingredients and rich flavors. The combination of quinoa, spinach, and feta cheese creates a satisfying and wholesome filling for the meaty portobello caps. Perfect for anyone looking for a low-sodium option that doesn’t compromise on taste.

Ingredients

• 4 large portobello mushroom caps
• 1 cup cooked quinoa (cooled)
• 1 1/2 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese (low-sodium if available)
• 1/4 cup sun-dried tomatoes, chopped
• 1 tbsp olive oil
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Fresh basil for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it.
2. Prepare the mushroom caps: Clean the portobello mushrooms and remove the stems. Place them, gill side up, on the prepared baking dish.
3. Cook the filling: In a medium skillet, heat olive oil over medium heat. Add the chopped spinach and sauté until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
4. Combine ingredients: In a mixing bowl, combine the cooked quinoa, sautéed spinach, crumbled feta, and sun-dried tomatoes. Add black pepper, garlic powder, and smoked paprika. Mix until everything is evenly distributed.
5. Stuff the mushrooms: Spoon the quinoa mixture evenly into each mushroom cap, pressing down gently to fill completely.
6. Bake: Place the stuffed mushrooms in the oven and bake for 20-25 minutes or until the mushrooms are tender and the filling is warm throughout.
7. Serve: Remove from the oven and garnish with fresh basil before serving.

These stuffed portobello mushrooms are an excellent way to enjoy a fulfilling holiday entrée without the sodium-heavy ingredients often found in traditional dishes. The savory combination of spinach, quinoa, and feta is enhanced by the earthy taste of the portobello caps, creating a dish that is both festive and nourishing.

Balsamic-Glazed Chicken with Roasted Vegetables

A juicy chicken breast glazed with a rich balsamic reduction and served with a side of colorful roasted vegetables makes for a perfect holiday meal. This recipe is designed to be low in sodium while still providing a deep, complex flavor that is satisfying for any occasion.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp olive oil, divided
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1/4 tsp dried thyme
• 1/4 tsp dried rosemary
• 2 cups baby carrots
• 1 cup Brussels sprouts, halved
• 1 sweet potato, peeled and cubed
• Fresh rosemary for garnish

Instructions

1. Prepare the oven: Preheat to 425°F (220°C). Line a baking sheet with parchment paper.
2. Season the chicken: Rub the chicken breasts with 1 tbsp of olive oil, minced garlic, black pepper, thyme, and rosemary.
3. Make the balsamic glaze: In a small saucepan over medium heat, combine balsamic vinegar and honey. Simmer for 5-7 minutes until the mixture has reduced by half and becomes syrupy. Set aside.
4. Prepare the vegetables: Place the baby carrots, Brussels sprouts, and sweet potato cubes on the prepared baking sheet. Drizzle with the remaining olive oil and season lightly with black pepper and dried thyme. Toss to coat evenly.
5. Bake: Put the chicken and vegetables into the oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
6. Glaze the chicken: During the last 5 minutes of cooking, brush the balsamic glaze over the chicken breasts.
7. Serve: Arrange the chicken and roasted vegetables on serving plates and garnish with fresh rosemary.

This balsamic-glazed chicken with roasted vegetables is a well-balanced, low-sodium holiday main course. The glaze adds a hint of sweetness and acidity, elevating the chicken’s natural flavors, while the roasted vegetables bring in a warm, hearty touch. This dish is both comforting and elegant, perfect for festive dinners or special occasions.

Lemon Herb Roast Chicken with Garlic Green Beans

A simple yet flavorful main dish, this lemon herb roast chicken is a classic that’s perfect for holiday celebrations. It’s juicy, tender, and infused with the brightness of lemon and the freshness of herbs. Paired with garlic green beans, this dish is a well-rounded, low-sodium option that delights the senses.

Ingredients

• 1 whole chicken (about 4-5 lbs), cleaned and patted dry
• 2 tbsp olive oil
• 1 lemon, quartered
• 4 cloves garlic, peeled
• 1 tbsp fresh thyme
• 1 tbsp fresh rosemary
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 lb fresh green beans, trimmed
• 1 tbsp low-sodium chicken broth
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 425°F (220°C). Place a roasting rack in a large roasting pan.
2. Prepare the chicken: Rub the whole chicken with olive oil and season with black pepper and paprika. Stuff the cavity with lemon wedges, garlic cloves, and fresh thyme and rosemary.
3. Roast: Place the chicken breast side up on the roasting rack. Roast in the oven for 1 hour and 15 minutes or until the internal temperature reaches 165°F (74°C). Baste the chicken occasionally with the pan juices for extra moisture.
4. Cook the green beans: While the chicken roasts, heat a large skillet over medium-high heat. Add the green beans and chicken broth, and sauté for 5-7 minutes until tender-crisp. Add minced garlic and cook for an additional minute. Season with black pepper and remove from heat.
5. Serve: Let the chicken rest for 10 minutes before carving. Serve with the garlic green beans and garnish with fresh parsley.

This lemon herb roast chicken with garlic green beans is perfect for holiday feasts. The lemon and herb flavors infuse the chicken with a refreshing zest, making each bite perfectly balanced. Paired with the sautéed green beans, this dish is both delicious and visually appealing, suitable for any festive table.

Maple-Glazed Pork Tenderloin with Cranberry Chutney

Pork tenderloin with a maple glaze and a cranberry chutney is an elegant holiday entrée that’s full of seasonal flavors. The natural sweetness of the maple syrup pairs beautifully with the tart, rich cranberry chutney, creating a memorable and festive dish.

Ingredients

• 2 pork tenderloins (about 1 lb each)
• 3 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp low-sodium soy sauce or tamari
• 1/2 tsp black pepper
• 1/2 tsp ground cinnamon
• 2 cups fresh cranberries
• 1/2 cup chopped red onion
• 1/4 cup honey
• 1/4 cup apple cider vinegar
• 1/2 tsp ground ginger
• 1/4 tsp ground allspice
• Fresh thyme for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, black pepper, and cinnamon.
3. Season the pork: Rub the pork tenderloins with the maple glaze, coating evenly.
4. Roast: Place the tenderloins on the baking sheet and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven and let rest for 5 minutes.
5. Make the cranberry chutney: While the pork is roasting, combine cranberries, red onion, honey, apple cider vinegar, ground ginger, and allspice in a saucepan over medium heat. Cook for 10-12 minutes, stirring occasionally until the cranberries burst and the chutney thickens.
6. Serve: Slice the pork tenderloin into medallions and top with cranberry chutney. Garnish with fresh thyme.

The maple-glazed pork tenderloin with cranberry chutney is a sophisticated holiday dish that feels both cozy and special. The maple glaze provides a slight sweetness that complements the pork perfectly, while the cranberry chutney adds a zesty and tangy contrast that’s sure to please your guests.

Spinach and Ricotta Stuffed Shells with Roasted Red Pepper Sauce

For a comforting vegetarian holiday option, try these spinach and ricotta stuffed shells. Served with a velvety roasted red pepper sauce, this dish is a visual and culinary delight. It’s filling, rich in flavor, and perfect for serving a crowd while keeping sodium levels in check.

Ingredients

• 20 jumbo pasta shells
• 1 1/2 cups ricotta cheese (low-sodium if available)
• 1 1/2 cups fresh spinach, chopped and squeezed dry
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/2 tsp black pepper
• 1/2 tsp nutmeg
• 2 cups roasted red pepper, pureed (store-bought or homemade)
• 1 tbsp olive oil
• 1/4 cup fresh basil, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Cook the pasta shells: Bring a large pot of salted water to a boil and cook the pasta shells until al dente. Drain and set aside.
3. Prepare the filling: In a mixing bowl, combine the ricotta cheese, chopped spinach, grated Parmesan, egg, black pepper, and nutmeg. Mix until well combined.
4. Stuff the shells: Spoon the ricotta mixture into each pasta shell and place them in the greased baking dish, open side up.
5. Make the sauce: In a small saucepan, heat the olive oil over medium heat. Add the pureed roasted red pepper and cook for 5 minutes, stirring occasionally. Season with a pinch of black pepper and set aside.
6. Assemble and bake: Pour the roasted red pepper sauce evenly over the stuffed shells. Bake for 20-25 minutes or until the cheese is melted and the sauce is bubbling.
7. Serve: Garnish with chopped fresh basil before serving.

These spinach and ricotta stuffed shells are a hearty yet elegant holiday option that combines creamy cheese with the bright, sweet flavors of roasted red pepper sauce. The dish is comforting and rich without being overly heavy, making it perfect for a holiday gathering.

Honey Mustard Glazed Salmon with Roasted Brussels Sprouts

This honey mustard glazed salmon is a showstopper for any holiday table, combining the rich flavors of salmon with a tangy, sweet glaze that caramelizes beautifully during baking. Served with roasted Brussels sprouts tossed with a hint of balsamic glaze, this dish is both satisfying and packed with vibrant flavors.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp low-sodium soy sauce or tamari
• 1/2 tsp black pepper
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp garlic powder
• Fresh dill or parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the glaze: In a small bowl, whisk together the honey, Dijon mustard, soy sauce, and black pepper until smooth.
3. Coat the salmon: Place the salmon fillets on the baking sheet and brush them with the honey mustard glaze. Set aside.
4. Prepare the Brussels sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, balsamic vinegar, and garlic powder. Season with black pepper.
5. Roast: Arrange the Brussels sprouts around the salmon on the baking sheet. Roast in the oven for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork, and the Brussels sprouts are golden and tender.
6. Serve: Garnish the salmon with fresh dill or parsley and serve alongside the roasted Brussels sprouts.

The honey mustard glazed salmon with roasted Brussels sprouts is a sophisticated yet simple main dish that’s perfect for a holiday meal. The tangy glaze pairs wonderfully with the rich, flaky salmon, while the Brussels sprouts add a crispy, caramelized texture with a slight tang from the balsamic vinegar.

Stuffed Acorn Squash with Wild Rice and Cranberries

A stunning and hearty vegetarian entrée, stuffed acorn squash is perfect for holiday celebrations. The sweet and nutty flavor of the acorn squash pairs beautifully with the savory and sweet wild rice mixture, which includes cranberries, pecans, and fresh herbs.

Ingredients

• 2 acorn squashes, halved and seeds removed
• 1 cup wild rice, rinsed
• 2 1/2 cups low-sodium vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1/2 tsp ground cinnamon
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the squash: Place the acorn squash halves cut side down on the baking sheet and roast for 25-30 minutes, or until tender.
3. Cook the wild rice: In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil, then reduce the heat and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed. Stir in the dried cranberries, chopped pecans, cinnamon, and black pepper.
4. Stuff the squash: Turn the roasted acorn squash halves cut side up and fill each half with the wild rice mixture.
5. Serve: Garnish with fresh parsley before serving.

The stuffed acorn squash with wild rice and cranberries is a feast for both the eyes and the palate. The sweetness of the squash pairs perfectly with the hearty wild rice blend, which brings a delightful combination of flavors and textures—sweet, crunchy, and earthy—all in one bite.

Herb-Crusted Lamb Chops with Roasted Garlic Potatoes

A luxurious and aromatic holiday entrée, herb-crusted lamb chops are paired with perfectly roasted garlic potatoes. This dish combines tender, flavorful lamb with a crispy herb coating and sides that offer a comforting touch.

Ingredients

• 8 lamb chops (about 1 inch thick)
• 2 tbsp Dijon mustard
• 1/2 cup panko breadcrumbs (low-sodium)
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 lb small potatoes, quartered
• 3 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano
• Fresh mint for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and prepare a large baking dish for the lamb chops.
2. Season the lamb: In a shallow dish, mix the panko breadcrumbs, rosemary, thyme, minced garlic, black pepper, and paprika. Coat each lamb chop with Dijon mustard, then press into the breadcrumb mixture, covering evenly.
3. Prepare the potatoes: In a bowl, toss the quartered potatoes with 2 tbsp olive oil, garlic powder, and dried oregano. Spread them evenly on the baking sheet.
4. Roast: Place the potatoes in the oven and roast for 20-25 minutes or until golden brown and crispy.
5. Cook the lamb: Heat the remaining 1 tbsp olive oil in a skillet over medium-high heat. Cook the lamb chops for 3-4 minutes per side or until golden and the internal temperature reaches 145°F (63°C) for medium-rare.
6. Serve: Place the lamb chops on a serving platter and arrange the roasted garlic potatoes around them. Garnish with fresh mint.

The herb-crusted lamb chops with roasted garlic potatoes are a perfect blend of robust and aromatic flavors, ideal for a holiday feast. The panko coating provides a satisfying crunch while enhancing the lamb’s natural richness. Paired with tender roasted potatoes, this dish is a comforting yet elegant addition to your holiday table.

Maple Glazed Chicken with Sweet Potato Mash

This maple glazed chicken dish brings warmth and sweetness to your holiday table. The tender, juicy chicken is coated with a maple and Dijon glaze that caramelizes perfectly when baked, while the sweet potato mash adds a creamy, slightly sweet side to complement the main course.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1/2 tsp ground cinnamon
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup low-sodium chicken broth
• 2 tbsp unsalted butter or plant-based alternative
• 1/2 tsp nutmeg
• Fresh thyme for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper.
2. Prepare the glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, cinnamon, and black pepper.
3. Coat the chicken: Place the chicken breasts in the baking dish and brush both sides with the maple glaze.
4. Roast the chicken: Bake for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Baste halfway through cooking for a more intense glaze.
5. Make the sweet potato mash: In a large pot, boil the sweet potato cubes until fork-tender, about 15-20 minutes. Drain and return to the pot. Add the chicken broth, butter, and nutmeg. Mash until smooth and creamy.
6. Serve: Plate the glazed chicken with a generous serving of sweet potato mash and garnish with fresh thyme.

Maple glazed chicken with sweet potato mash is a harmonious combination that captures the essence of holiday comfort. The rich, sweet glaze pairs beautifully with the savory flavors of the chicken, while the creamy sweet potato mash provides a delightful contrast, making this a balanced and festive dish.

Cranberry Orange Glazed Pork Tenderloin

This cranberry orange glazed pork tenderloin is a showstopper perfect for holiday gatherings. The savory pork is complemented by a vibrant cranberry orange sauce that adds a sweet-tart depth of flavor. Served with a side of sautéed green beans, this dish is sure to impress guests and satisfy the palate.

Ingredients

• 1 pork tenderloin (about 1.5 lbs)
• 1/2 cup fresh or frozen cranberries
• 1/4 cup orange juice
• 1/4 cup honey
• 1/2 tsp ground cinnamon
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 lb fresh green beans, trimmed
• 1 tbsp lemon zest (optional)
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Sear the pork: Season the pork tenderloin with garlic powder and black pepper. In a skillet over medium-high heat, add 1 tbsp olive oil and sear the pork for 2-3 minutes per side, or until golden. Transfer to the baking sheet.
3. Prepare the cranberry glaze: In a saucepan over medium heat, combine the cranberries, orange juice, honey, and cinnamon. Simmer for 5-7 minutes until the cranberries burst and the sauce thickens.
4. Glaze the pork: Brush the cranberry sauce generously over the pork tenderloin. Roast in the oven for 20-25 minutes or until the pork reaches an internal temperature of 145°F (63°C).
5. Sauté the green beans: While the pork roasts, heat the remaining olive oil in a skillet over medium heat. Add the green beans and sauté for 5-7 minutes until tender-crisp. Season with black pepper and lemon zest if desired.
6. Serve: Let the pork rest for 5 minutes before slicing. Serve with sautéed green beans and garnish with fresh parsley.

The cranberry orange glazed pork tenderloin is a flavorful, elegant dish that is both sweet and savory, embodying holiday cheer. The sauce’s tart and citrusy notes create a stunning contrast to the richness of the pork, while the green beans offer a fresh, simple side.

Spinach and Ricotta Stuffed Shells with Tomato Basil Sauce

A classic Italian-inspired dish that’s perfect for a holiday gathering, these spinach and ricotta stuffed shells are rich, flavorful, and comforting. Baked in a homemade tomato basil sauce, they offer a hearty, vegetarian option that’s sure to satisfy any crowd.

Ingredients

• 20 large pasta shells
• 1 cup ricotta cheese
• 1 cup cooked spinach, squeezed dry and chopped
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1/2 tsp black pepper
• 1 jar (24 oz) low-sodium tomato basil sauce
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• Fresh basil leaves for garnish
• Additional Parmesan for serving

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Cook the pasta shells: Bring a large pot of water to a boil and cook the shells until al dente, about 8-9 minutes. Drain and set aside to cool.
3. Prepare the filling: In a bowl, mix the ricotta cheese, chopped spinach, grated Parmesan, beaten egg, and black pepper until well combined.
4. Stuff the shells: Spoon the ricotta mixture into each pasta shell and place them in the prepared baking dish.
5. Add the sauce: Pour the tomato basil sauce over the stuffed shells and sprinkle with dried oregano and garlic powder.
6. Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is slightly golden and bubbly.
7. Serve: Garnish with fresh basil leaves and serve with extra Parmesan on the side.

Spinach and ricotta stuffed shells with tomato basil sauce are the ultimate comfort food with a holiday touch. The creamy, flavorful filling contrasts perfectly with the tangy tomato sauce, making this dish satisfying and festive.

Herb-Crusted Salmon with Lemon Dill Quinoa

This herb-crusted salmon is light, full of flavor, and makes for a stunning holiday main course. It’s perfectly complemented by lemon dill quinoa, adding a refreshing and aromatic side that pairs well with the rich, flaky fish.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh dill, finely chopped
• 1 tbsp lemon zest
• 2 tbsp olive oil
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 cup quinoa
• 2 cups low-sodium chicken broth or water
• 1 tbsp fresh lemon juice
• Salt to taste

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the herb crust: Mix the parsley, dill, lemon zest, olive oil, black pepper, and garlic powder in a small bowl.
3. Coat the salmon: Place the salmon fillets on the baking sheet and spread the herb mixture evenly over the top of each fillet.
4. Bake the salmon: Roast in the oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Make the quinoa: Rinse the quinoa under cold water and combine it with the chicken broth (or water) in a pot. Bring to a boil, reduce the heat, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Stir in the lemon juice and season with salt to taste.
6. Serve: Plate the salmon with a generous portion of lemon dill quinoa and garnish with additional fresh dill.

Herb-crusted salmon with lemon dill quinoa is a vibrant and healthy choice that exudes holiday elegance. The fresh herbs and citrusy flavors brighten the dish, making it ideal for festive celebrations while still being light and nutritious.

Stuffed Acorn Squash with Wild Rice and Cranberries

This stuffed acorn squash dish is perfect for a holiday meal that feels hearty but not heavy. It combines the natural sweetness of acorn squash with a savory wild rice mixture, complemented by the tartness of cranberries and the crunch of toasted pecans.

Ingredients

• 2 acorn squashes, halved and seeds removed
• 1 cup wild rice, rinsed
• 2 cups low-sodium vegetable broth or water
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans, toasted
• 1/2 tsp cinnamon
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• Fresh sage leaves for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Prepare the squash: Brush the acorn squash halves with olive oil and season with black pepper. Place cut side down on the baking sheet and roast for 25-30 minutes or until tender.
3. Cook the rice: In a saucepan, bring the vegetable broth to a boil. Add the wild rice, reduce the heat, and simmer for 30-35 minutes or until tender. Fluff with a fork and set aside.
4. Sauté the aromatics: In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until softened. Stir in the cranberries and toasted pecans, cooking for an additional 2 minutes.
5. Combine the filling: Mix the cooked rice, sautéed aromatics, cinnamon, and black pepper in a bowl.
6. Stuff the squash: Remove the squash from the oven and flip them cut side up. Fill each half with the rice mixture.
7. Serve: Garnish with fresh sage leaves and serve warm.

Stuffed acorn squash with wild rice and cranberries is a festive and visually stunning dish that combines sweet, savory, and nutty flavors. The roasted squash provides a cozy vessel for the hearty, flavorful filling, making it a great centerpiece for any holiday spread.

Vegetarian Mushroom Wellington

This vegetarian mushroom Wellington is a sophisticated twist on a classic holiday dish. Filled with sautéed mushrooms, shallots, and herbs, it’s wrapped in flaky puff pastry and baked to golden perfection. It’s an elegant, show-stopping main course ideal for vegetarians and meat-eaters alike.

Ingredients

• 1 lb mushrooms (such as cremini or button), finely chopped
• 1 tbsp olive oil
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 2 tbsp fresh thyme, chopped
• 1 tbsp soy sauce (low-sodium)
• 1/2 tsp black pepper
• 1/2 cup breadcrumbs
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Sauté the filling: In a large skillet, heat the olive oil over medium-high heat. Add the shallots and garlic and sauté for 2-3 minutes. Add the mushrooms and cook until their liquid has evaporated and they are golden, about 10 minutes. Stir in the thyme, soy sauce, and black pepper. Remove from heat and let cool.
3. Prepare the pastry: Roll out the puff pastry on a floured surface to smooth out creases. Place the mushroom mixture in the center, forming a log shape. Sprinkle the breadcrumbs over the top to absorb any excess moisture.
4. Assemble the Wellington: Fold the pastry over the mushrooms, trimming any excess, and seal the edges. Place the seam side down on the baking sheet. Brush the top with the beaten egg for a golden finish.
5. Bake: Bake for 25-30 minutes or until the pastry is golden and flaky.
6. Serve: Let the Wellington rest for 5 minutes before slicing. Garnish with fresh parsley.

The vegetarian mushroom Wellington is a hearty and refined dish that adds elegance to any holiday table. The earthy mushrooms, aromatic herbs, and crispy pastry create a satisfying main course that is as impressive as it is delicious.

Note: More recipes​ are coming soon!