35+ Delicious Holiday Low Sodium Main Dishe Recipes for Best Meal

The holiday season is a time for indulgence, but it’s also a time to be mindful of our health.

While rich, savory dishes often take center stage, many of us are looking for ways to enjoy the festivities without overloading on sodium.

If you’re aiming to eat healthier this holiday season or catering to someone with specific dietary needs, this collection of 35+ holiday low sodium main dish recipes is here to help.

From festive roasted vegetables to flavorful proteins, these recipes allow you to savor all the traditional holiday flavors while keeping sodium in check.

Whether you’re planning a dinner for a small group or a festive feast, you’ll find the perfect dish to wow your guests and nourish your body.

35+ Delicious Holiday Low Sodium Main Dishe Recipes for Best Meal

This collection of 35+ holiday low sodium main dish recipes proves that you don’t need to compromise on taste to eat healthily.

From roasted meats and vegetables to plant-based dishes and flavorful seafood, each recipe offers a fresh, exciting twist on classic holiday fare.

These dishes are designed to be heart-healthy and delicious, allowing you to focus on enjoying the season without worrying about your sodium intake.

With these recipes, you can confidently serve a festive and nourishing meal that everyone will love.

So, embrace the holiday spirit, fill your table with vibrant flavors, and enjoy a healthier holiday season with these tasty low-sodium main dishes.

Herb-Crusted Salmon with Lemon-Dill Sauce

Perfect for a holiday feast, this herb-crusted salmon is flavorful, tender, and low in sodium. The combination of fresh herbs and zesty lemon-dill sauce enhances the natural richness of the fish while keeping it heart-healthy. It’s a dish that looks elegant and tastes incredible without compromising on health.

Ingredients:

• 4 salmon fillets (6 ounces each)
• 1 cup fresh parsley, chopped
• 1 cup fresh dill, chopped
• 1 tablespoon olive oil
• 2 teaspoons garlic powder
• Zest of 1 lemon
• 1 teaspoon ground black pepper

Lemon-Dill Sauce:

• 1/2 cup plain Greek yogurt (unsalted)
• 2 tablespoons lemon juice
• 2 tablespoons fresh dill, finely chopped
• 1 teaspoon honey

Instructions:

1. Preheat oven to 400°F (200°C).
2. Pat salmon fillets dry and place them on a lined baking sheet.
3. In a small bowl, mix parsley, dill, garlic powder, lemon zest, and black pepper.
4. Brush olive oil lightly over the salmon, then press the herb mixture evenly on top of each fillet.
5. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
6. While the salmon bakes, prepare the sauce by mixing Greek yogurt, lemon juice, dill, and honey in a small bowl.
7. Serve the salmon warm with a dollop of the lemon-dill sauce on the side.

This herb-crusted salmon is a delightful centerpiece for your holiday table. Its vibrant flavors and simple preparation make it a standout dish that everyone will enjoy, from health-conscious guests to food lovers.

Stuffed Acorn Squash with Wild Rice and Cranberries

This festive dish is a perfect blend of savory and sweet flavors, ideal for celebrating the holiday season. The naturally low-sodium acorn squash is stuffed with a hearty mix of wild rice, cranberries, and fresh herbs, creating a dish that’s as wholesome as it is delicious. Its colorful presentation will bring holiday cheer to your table.

Ingredients:

• 2 medium acorn squashes, halved and seeded
• 1 cup cooked wild rice
• 1/2 cup dried cranberries (unsweetened, if possible)
• 1/4 cup chopped walnuts
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat oven to 375°F (190°C).
2. Brush the cut sides of the acorn squash with olive oil, sprinkle with cinnamon and black pepper, and place cut side down on a baking sheet. Roast for 30 minutes or until tender.
3. While the squash roasts, prepare the filling by mixing wild rice, cranberries, walnuts, garlic powder, and parsley in a bowl.
4. Remove the squash from the oven and turn them cut side up. Fill each half with the rice mixture, pressing it in gently.
5. Return the stuffed squash to the oven and bake for an additional 10-15 minutes.
6. Serve warm as a stunning and satisfying main dish.

Stuffed acorn squash offers a nutritious and festive twist for holiday meals. With its balanced flavors and eye-catching appearance, it’s a dish your guests will remember long after the celebration ends.

Roasted Herb Turkey Breast with Garlic-Lemon Glaze

This juicy roasted turkey breast is seasoned with aromatic herbs and paired with a light garlic-lemon glaze. Designed to be both flavorful and low in sodium, it’s a fantastic alternative to traditional turkey dishes. The result is a tender, golden-brown centerpiece that embodies the holiday spirit.

Ingredients:

• 1 whole turkey breast (5-6 pounds)
• 2 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon ground black pepper
• Zest and juice of 1 lemon

Garlic-Lemon Glaze:

• 1/4 cup honey
• 1/4 cup lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon Dijon mustard (unsalted)

Instructions:

1. Preheat oven to 350°F (175°C).
2. Rub the turkey breast with olive oil, then coat it evenly with garlic powder, onion powder, thyme, black pepper, and lemon zest.
3. Place the turkey on a roasting pan and bake for 1.5-2 hours, or until the internal temperature reaches 165°F (74°C).
4. In a small saucepan, prepare the glaze by whisking together honey, lemon juice, garlic powder, and Dijon mustard. Simmer on low heat for 5 minutes.
5. During the last 15 minutes of roasting, brush the glaze over the turkey breast.
6. Allow the turkey to rest for 10 minutes before slicing and serving.

This roasted herb turkey breast is a lighter yet flavorful addition to your holiday menu. Its tender texture and aromatic glaze ensure it’s a hit with guests while supporting a heart-healthy lifestyle.

Balsamic-Glazed Chicken with Fresh Herbs

This balsamic-glazed chicken is a savory and slightly tangy dish that’s perfect for the holidays. Packed with the richness of balsamic vinegar and fresh herbs, this recipe delivers bold flavors while being low in sodium. It’s an easy yet elegant option that will please everyone at the table.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon honey
• 2 teaspoons garlic powder
• 1 teaspoon black pepper
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together balsamic vinegar, olive oil, honey, garlic powder, and black pepper.
3. Place chicken breasts in a baking dish and pour the balsamic mixture over them, ensuring they are evenly coated.
4. Sprinkle fresh rosemary and thyme over the chicken.
5. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Serve warm with a drizzle of the remaining glaze from the baking dish.

This dish combines simplicity and sophistication, making it ideal for holiday celebrations. The balance of tangy, sweet, and herby flavors makes this chicken a standout choice for any festive gathering.

Vegetarian Lentil Loaf with Tomato Herb Glaze

A plant-based holiday masterpiece, this lentil loaf is hearty, satisfying, and full of flavor. Packed with protein and fiber, it’s an excellent main dish for vegetarians or anyone looking for a wholesome, low-sodium alternative. The tangy tomato herb glaze adds a festive touch that will delight your taste buds.

Ingredients:

• 1 cup cooked lentils
• 1/2 cup rolled oats
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped onions
• 1/4 cup chopped walnuts
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper

Tomato Herb Glaze:

• 1/4 cup unsalted tomato sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 1/2 teaspoon dried basil

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix cooked lentils, oats, carrots, onions, walnuts, garlic powder, oregano, and black pepper. Add the flax egg and mix well.
3. Press the mixture into a loaf pan lined with parchment paper.
4. In a small bowl, whisk together the glaze ingredients and spread it evenly over the loaf.
5. Bake for 30-35 minutes. Allow the loaf to cool slightly before slicing and serving.

This lentil loaf is both nutritious and festive, making it a centerpiece-worthy addition to your holiday table. Its hearty texture and vibrant glaze make it a crowd-pleaser.

Slow-Cooked Apple and Sage Pork Tenderloin

This slow-cooked pork tenderloin is infused with the warm flavors of apples and sage, making it a comforting and aromatic dish for the holidays. The slow-cooking process ensures the meat is tender and flavorful, while the apples add a touch of natural sweetness without excess sodium.

Ingredients:

• 1 pork tenderloin (2-3 pounds)
• 2 apples, sliced
• 1/2 cup unsalted chicken broth
• 1 tablespoon olive oil
• 1 tablespoon fresh sage, chopped
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1/2 teaspoon ground cinnamon

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Sear the pork tenderloin for 2-3 minutes on each side until browned.
2. Place apple slices in the bottom of a slow cooker and set the tenderloin on top.
3. Sprinkle the pork with sage, garlic powder, black pepper, and cinnamon.
4. Pour chicken broth over the pork and apples.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
6. Slice the tenderloin and serve with the cooked apples and a spoonful of the juices from the slow cooker.

This apple and sage pork tenderloin is a comforting holiday dish that balances savory and sweet flavors beautifully. Its tender texture and aromatic profile will make it a favorite at your festive gathering.

Rosemary Garlic Lamb Chops with Mint Yogurt Sauce

For a festive main course, these rosemary garlic lamb chops are tender, flavorful, and perfect for the holidays. The herbaceous crust pairs beautifully with a refreshing mint yogurt sauce, creating a sophisticated dish that’s low in sodium and full of taste.

Ingredients:

• 8 lamb chops (about 1 inch thick)
• 2 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon ground black pepper

Mint Yogurt Sauce:

• 1/2 cup plain Greek yogurt (unsalted)
• 2 tablespoons fresh mint, finely chopped
• 1 tablespoon lemon juice
• 1 teaspoon honey

Instructions:

1. Preheat grill or stovetop skillet over medium-high heat.
2. Rub the lamb chops with olive oil, garlic powder, rosemary, and black pepper.
3. Grill or sear the lamb chops for 3-4 minutes per side for medium-rare, or cook to your desired doneness.
4. While the lamb cooks, mix yogurt, mint, lemon juice, and honey in a small bowl to prepare the sauce.
5. Let the lamb chops rest for 5 minutes before serving with a dollop of mint yogurt sauce.

These lamb chops make a luxurious holiday main dish that’s easy to prepare but guaranteed to impress. The combination of tender meat and the cooling sauce is a celebration of flavors perfect for special occasions.

Stuffed Portobello Mushrooms with Spinach and Ricotta

Elevate your holiday spread with these stuffed Portobello mushrooms, a delicious vegetarian dish that’s hearty, nutritious, and bursting with flavor. The combination of creamy ricotta, earthy spinach, and savory herbs makes this recipe a true crowd-pleaser while keeping it low in sodium.

Ingredients:

• 4 large Portobello mushroom caps, cleaned and stems removed
• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese (unsalted)
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat oven to 375°F (190°C).
2. Brush mushroom caps with olive oil and place them gill-side up on a baking sheet.
3. In a mixing bowl, combine spinach, ricotta, Parmesan, garlic powder, black pepper, and parsley.
4. Spoon the mixture evenly into the mushroom caps.
5. Bake for 20-25 minutes or until the mushrooms are tender and the filling is lightly browned.
6. Serve warm as an elegant holiday entrée or side dish.

These stuffed mushrooms are a versatile addition to your holiday table. Their rich, creamy filling and satisfying texture make them a standout dish for any festive occasion.

Citrus-Glazed Grilled Cod with Fresh Dill

This light and flavorful grilled cod recipe is ideal for a holiday meal. The citrus glaze adds a bright, tangy flavor that complements the tender, flaky fish, while the fresh dill provides a touch of elegance. It’s a low-sodium option that’s as healthy as it is delicious.

Ingredients:

• 4 cod fillets (6 ounces each)
• 1/4 cup orange juice (freshly squeezed)
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 2 tablespoons fresh dill, chopped

Instructions:

1. Preheat grill or stovetop grill pan to medium heat.
2. In a small bowl, mix orange juice, lemon juice, olive oil, garlic powder, and black pepper to prepare the glaze.
3. Brush the cod fillets with the glaze on both sides.
4. Grill the cod for 4-5 minutes per side, brushing with more glaze as it cooks, until the fish is opaque and flakes easily.
5. Garnish with fresh dill and serve warm with additional glaze drizzled on top.

This citrus-glazed cod is a refreshing and sophisticated choice for holiday dining. The light, zesty flavors bring a sense of brightness to the meal, making it a delightful addition to any festive table.

Spicy Roasted Cauliflower with Tahini Lemon Sauce

This roasted cauliflower dish offers a flavorful, spicy twist on a holiday vegetable dish. The cauliflower is seasoned with bold spices and roasted to perfection, making it crispy on the edges and tender inside. Paired with a creamy tahini lemon sauce, it’s a satisfying low-sodium main dish that’s sure to be a hit.

Ingredients:

• 1 large cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• 1 teaspoon ground black pepper

Tahini Lemon Sauce:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon water (more if needed)
• 1/2 teaspoon garlic powder
• Salt to taste (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss cauliflower florets with olive oil, smoked paprika, cumin, turmeric, chili powder, and black pepper until evenly coated.
3. Spread the cauliflower on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until golden brown and tender.
4. While the cauliflower roasts, whisk together tahini, lemon juice, olive oil, garlic powder, and water in a bowl until smooth. Adjust consistency with more water if needed.
5. Once roasted, drizzle the tahini lemon sauce over the cauliflower and serve warm.

This spicy roasted cauliflower offers bold flavors while keeping it healthy and light. The creamy tahini lemon sauce enhances the taste, making it a flavorful and satisfying main dish perfect for the holidays.

Grilled Vegetable Skewers with Pesto Drizzle

These vibrant vegetable skewers are grilled to perfection and drizzled with a fresh, herbaceous pesto. The combination of smoky grilled veggies and the tangy pesto makes for a delicious, low-sodium holiday dish that is both nutritious and satisfying.

Ingredients:

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced into thick rounds
• 1 red onion, cut into chunks
• 1 cup cherry tomatoes
• 1 tablespoon olive oil
• 1 teaspoon ground black pepper

Pesto Drizzle:

• 1/2 cup fresh basil, packed
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1 tablespoon pine nuts (optional)
• 1 garlic clove, minced
• 1/2 teaspoon black pepper

Instructions:

1. Preheat grill to medium-high heat.
2. Thread the vegetables onto skewers, alternating the peppers, zucchini, onion, and cherry tomatoes. Brush them with olive oil and season with black pepper.
3. Grill the skewers for 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred.
4. In a blender or food processor, combine basil, olive oil, lemon juice, pine nuts (if using), garlic, and black pepper. Blend until smooth to make the pesto drizzle.
5. Once the skewers are done, drizzle with pesto sauce and serve warm.

These grilled vegetable skewers bring bright flavors and textures to the table, making them a perfect low-sodium main dish. The pesto drizzle adds a fresh burst of flavor that enhances the vegetables, making this a delicious option for a festive meal.

Butternut Squash and Chickpea Stew

This hearty and comforting stew combines the natural sweetness of butternut squash with the earthiness of chickpeas. It’s a warming, nutritious dish that’s perfect for the holidays. The flavors meld beautifully, creating a rich and satisfying stew that’s low in sodium and full of vegetables.

Ingredients:

• 2 cups butternut squash, peeled and diced
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 4 cups low-sodium vegetable broth
• 1 tablespoon fresh cilantro, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened.
2. Add the cumin, coriander, cinnamon, and turmeric, stirring for 1 minute to toast the spices.
3. Add the butternut squash and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the squash is tender.
4. Stir in the chickpeas and simmer for an additional 10 minutes.
5. Remove from heat and sprinkle with fresh cilantro before serving.

This butternut squash and chickpea stew is a soul-soothing dish that’s perfect for the holidays. It’s packed with flavor, vitamins, and fiber, making it a comforting, low-sodium main dish that everyone will enjoy.

Herbed Quinoa-Stuffed Acorn Squash

This delicious and visually stunning stuffed acorn squash is a perfect holiday dish. The roasted squash is filled with a savory herbed quinoa mixture, creating a comforting and nutritious main course that is low in sodium but full of flavor.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1/2 cup chopped onions
• 1/2 cup chopped celery
• 1 teaspoon ground thyme
• 1 teaspoon ground sage
• 1 teaspoon ground black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup slivered almonds, toasted (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Place the acorn squash halves on a baking sheet, drizzle with olive oil, and season with black pepper. Roast for 30-35 minutes, until the squash is tender.
3. While the squash is roasting, prepare the quinoa. In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat, and simmer for 15 minutes, or until the quinoa is cooked.
4. In a skillet, heat olive oil over medium heat. Add onions and celery and sauté for 5-7 minutes until softened.
5. Stir in the cooked quinoa, thyme, sage, and parsley, mixing well.
6. Once the squash is roasted, stuff each half with the quinoa mixture. Garnish with toasted slivered almonds, if desired.
7. Serve warm.

This herbed quinoa-stuffed acorn squash is a hearty and satisfying dish that brings warmth and flavor to your holiday meal. The combination of roasted squash, aromatic herbs, and quinoa makes it a delightful low-sodium centerpiece for your table.

Baked Tofu Steaks with Chimichurri Sauce

For a flavorful and protein-packed holiday main dish, try these baked tofu steaks paired with a zesty chimichurri sauce. The tofu absorbs the bold flavors of the marinade and the chimichurri sauce provides a fresh, tangy kick, making this dish both satisfying and low in sodium.

Ingredients:

• 1 block firm tofu, drained and pressed
• 2 tablespoons olive oil
• 2 tablespoons soy sauce (low-sodium)
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground black pepper

Chimichurri Sauce:

• 1/2 cup fresh parsley, chopped
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Slice the tofu into 1-inch thick steaks.
3. In a shallow dish, mix olive oil, soy sauce, lemon juice, garlic powder, smoked paprika, and black pepper. Place the tofu steaks in the marinade and let them sit for 15-20 minutes.
4. Place the tofu steaks on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until the tofu is golden brown and crispy on the edges.
5. While the tofu bakes, prepare the chimichurri sauce by combining all ingredients in a small bowl. Stir well.
6. Serve the baked tofu steaks with a generous drizzle of chimichurri sauce on top.

These baked tofu steaks with chimichurri sauce offer a savory, satisfying alternative to traditional holiday proteins. The tofu’s firm texture and rich flavor pair perfectly with the fresh, herby sauce, making this a memorable low-sodium dish.

Spaghetti Squash Primavera

This light yet filling spaghetti squash primavera is a perfect alternative to heavy pasta dishes during the holiday season. Packed with fresh vegetables and a light garlic olive oil sauce, it’s a low-sodium, nutritious main dish that highlights the natural flavors of seasonal produce.

Ingredients:

• 1 large spaghetti squash
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/4 cup grated Parmesan cheese (optional)
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with black pepper. Place the squash cut-side down on a baking sheet and roast for 40-45 minutes, until the flesh is tender.
3. While the squash roasts, heat olive oil in a skillet over medium heat. Add the red bell pepper, zucchini, and cherry tomatoes. Sauté for 5-7 minutes until the vegetables are tender.
4. Add the minced garlic, oregano, and basil to the skillet, cooking for an additional 1-2 minutes until fragrant.
5. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Toss the spaghetti squash with the sautéed vegetables, adding extra olive oil if needed.
6. Garnish with grated Parmesan cheese and fresh basil before serving.

Spaghetti squash primavera is a light, vibrant, and healthy dish that perfectly balances the flavors of roasted squash and fresh vegetables. It’s a perfect low-sodium option for a holiday meal that’s both satisfying and nutritious.

Note: More recipes​ are coming soon!