30+ Easy and Delicious Low Salt Dinner Recipes for Busy Weeknights

Finding the right balance between flavor and health can be challenging, especially when you’re trying to reduce sodium in your diet.

Low salt dinners don’t have to be bland or uninspired; in fact, they can be packed with vibrant flavors, hearty ingredients, and satisfying textures.

Whether you’re aiming to lower your blood pressure, reduce your sodium intake, or simply explore healthier eating options, incorporating low-salt meals into your weekly routine is a great way to improve your overall well-being.

In this blog post, we’ll share over 30 delicious low-salt dinner recipes that are full of flavor, easy to make, and perfect for any night of the week.

From hearty vegetable stews to savory lean protein dishes, these recipes prove that you don’t need to rely on salt to make your meals taste amazing.

30+ Easy and Delicious Low Salt Dinner Recipes for Busy Weeknights

Embracing a low-salt lifestyle doesn’t mean sacrificing taste or enjoyment when it comes to dinner.

With the right combinations of fresh herbs, spices, and natural ingredients, you can create meals that are as flavorful as they are healthy.

The 30+ low-salt dinner recipes shared in this blog offer a wide variety of options to suit every palate, from light salads and roasted vegetables to satisfying grains and proteins.

By incorporating these dishes into your meal planning, you’ll not only be reducing your sodium intake but also exploring exciting new ways to enjoy wholesome, flavorful food.

Here’s to cooking and eating in a way that supports both your taste buds and your health!

Grilled Lemon Herb Chicken with Quinoa Salad

This Grilled Lemon Herb Chicken with Quinoa Salad is a flavorful, low-salt dinner option that’s perfect for a healthy meal. Marinated in a mix of fresh lemon juice, garlic, and herbs, the chicken comes out tender and juicy. Served alongside a light quinoa salad filled with colorful vegetables, it’s a complete meal that’s both filling and nutritious, with minimal sodium content.

Ingredients:

• 2 boneless, skinless chicken breasts
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 cup quinoa
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• Freshly ground black pepper to taste

Instructions:

1. Marinate the Chicken: In a bowl, combine lemon juice, garlic, olive oil, oregano, thyme, and black pepper. Add the chicken breasts and marinate for at least 30 minutes.
2. Cook the Quinoa: Rinse quinoa under cold water. In a pot, bring 2 cups of water to a boil, add the quinoa, and simmer on low heat for 15 minutes or until water is absorbed and quinoa is tender.
3. Grill the Chicken: Preheat the grill or a grill pan over medium heat. Grill the marinated chicken for 6-7 minutes on each side or until fully cooked and golden brown.
4. Prepare the Salad: In a large mixing bowl, combine cooked quinoa, cucumber, bell pepper, onion, and parsley. Drizzle with olive oil and lemon juice, then season with freshly ground black pepper.
5. Assemble the Dish: Serve the grilled chicken on a plate with a generous portion of quinoa salad on the side.

This Grilled Lemon Herb Chicken with Quinoa Salad is a wonderfully balanced, low-salt dinner that’s packed with fresh flavors. The marinated chicken brings a zesty brightness, while the quinoa salad adds crunch and a variety of textures. This dish is ideal for anyone looking to reduce their sodium intake without compromising on taste or nutrition. It’s light, satisfying, and can be customized with different vegetables or protein options.

Baked Salmon with Roasted Vegetables

Baked Salmon with Roasted Vegetables is a nutrient-dense, low-salt dinner option that’s both simple to prepare and incredibly satisfying. The salmon is baked to perfection with a sprinkle of fresh herbs and lemon, offering a rich and savory flavor, while the roasted vegetables—carrots, zucchini, and bell peppers—are lightly seasoned to enhance their natural sweetness.

Ingredients:

• 2 salmon fillets
• 1 tablespoon olive oil
• 1 lemon, sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme, chopped
• 1 cup baby carrots, peeled
• 1 zucchini, sliced
• 1 red bell pepper, diced
• 1 tablespoon olive oil
• Freshly ground black pepper to taste

Instructions:

1. Prepare the Salmon: Preheat the oven to 375°F (190°C). Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, top with lemon slices, garlic, thyme, and black pepper.
2. Roast the Vegetables: In a separate baking dish, toss the baby carrots, zucchini, and bell pepper with olive oil and black pepper. Spread them out evenly.
3. Bake the Dish: Place both the salmon and vegetables in the preheated oven. Bake the salmon for 12-15 minutes or until it’s opaque and easily flakes with a fork. Roast the vegetables for 20-25 minutes or until tender and lightly browned.
4. Serve: Serve the salmon fillets with the roasted vegetables on the side. Garnish with extra lemon slices if desired.

Baked Salmon with Roasted Vegetables is a delicious and heart-healthy low-salt dinner that doesn’t compromise on flavor. The salmon is rich in omega-3 fatty acids, while the roasted vegetables provide a hearty, fiber-packed side. The fresh lemon and herbs offer a burst of freshness that elevates the dish. Perfect for a quick, healthy meal, this dinner is both comforting and full of vibrant, nutritious ingredients that are sure to please everyone at the table.

Veggie-Packed Stir-Fry with Brown Rice

This Veggie-Packed Stir-Fry with Brown Rice is a colorful, low-salt dish brimming with fresh vegetables and topped with a savory sauce. Featuring a blend of bell peppers, broccoli, carrots, and snap peas, the stir-fry is tossed in a flavorful homemade sauce made from low-sodium soy sauce, garlic, and ginger. It’s a quick and easy meal that’s full of fiber, vitamins, and minerals.

Ingredients:

• 1 cup brown rice
• 1 tablespoon olive oil
• 1 bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 1/2 cup snap peas
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon fresh ginger, grated
• 2 cloves garlic, minced
• Freshly ground black pepper to taste

Instructions:

1. Cook the Rice: Cook the brown rice according to package instructions. Set aside.
2. Prepare the Stir-Fry: In a large pan or wok, heat olive oil over medium heat. Add the bell pepper, broccoli, carrot, and snap peas. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
3. Make the Sauce: In a small bowl, whisk together low-sodium soy sauce, rice vinegar, honey, ginger, garlic, and black pepper.
4. Combine and Serve: Add the cooked brown rice to the vegetables and pour the sauce over the mixture. Stir to combine and cook for another 2-3 minutes, ensuring everything is well-coated. Serve immediately.

The Veggie-Packed Stir-Fry with Brown Rice is a perfect low-salt dinner option that’s both quick and nutritious. The vegetables are lightly sautéed to retain their crunch, while the homemade sauce adds a sweet and savory depth without the need for excess salt. The brown rice offers a hearty base that complements the colorful vegetables, making this dish a wholesome meal. It’s a great option for those looking to add more plant-based meals to their diet while keeping sodium intake low.

Zucchini Noodles with Pesto and Cherry Tomatoes

This Zucchini Noodles with Pesto and Cherry Tomatoes dish is a light, low-salt dinner that’s both refreshing and satisfying. Zucchini noodles (or “zoodles”) serve as a nutritious, low-carb alternative to traditional pasta, while the homemade pesto brings rich, herby flavors with minimal salt. Paired with sweet cherry tomatoes, this dish is perfect for a quick weeknight dinner or a light lunch.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/2 cup fresh basil leaves
• 1/4 cup olive oil
• 2 tablespoons pine nuts
• 1 clove garlic
• 1 tablespoon nutritional yeast (optional)
• 1 cup cherry tomatoes, halved
• Freshly ground black pepper to taste

Instructions:

1. Make the Pesto: In a food processor, combine basil, olive oil, pine nuts, garlic, and nutritional yeast (if using). Blend until smooth, adding more olive oil if needed to reach your desired consistency. Season with freshly ground black pepper.
2. Prepare the Zoodles: Heat a large pan over medium heat and add the zucchini noodles. Cook for 3-4 minutes, tossing occasionally, until the zoodles are tender but still slightly crisp.
3. Combine: Remove the zoodles from the pan and toss them with the prepared pesto sauce. Add the halved cherry tomatoes and stir to combine.
4. Serve: Plate the zoodles and garnish with extra fresh basil or pine nuts, if desired.

Zucchini Noodles with Pesto and Cherry Tomatoes is a delightful low-salt dinner that’s bursting with fresh flavors. The pesto provides a rich, nutty flavor while keeping the sodium content low, and the zucchini noodles offer a healthy, low-carb base for the meal. The juicy cherry tomatoes add a pop of color and sweetness, making this dish a satisfying yet light option for anyone looking to reduce their salt intake without sacrificing taste.

Cauliflower Rice Stir-Fry with Tofu

Cauliflower Rice Stir-Fry with Tofu is a delicious, low-salt dinner packed with plant-based protein, veggies, and flavor. The cauliflower rice serves as a healthy substitute for traditional rice, offering fewer calories and carbs. Combined with crisp vegetables and pan-fried tofu, this stir-fry is a filling, low-sodium meal that’s perfect for lunch or dinner.

Ingredients:

• 1 head of cauliflower, grated into rice-sized pieces (or 4 cups cauliflower rice)
• 1 tablespoon olive oil
• 1 block firm tofu, drained and cubed
• 1/2 cup bell pepper, diced
• 1/2 cup broccoli florets
• 1/4 cup carrots, thinly sliced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon fresh cilantro, chopped (optional)
• Freshly ground black pepper to taste

Instructions:

1. Prepare the Tofu: Heat olive oil in a large pan over medium heat. Add the tofu cubes and sauté for 5-7 minutes until golden and crispy on all sides. Remove tofu from the pan and set aside.
2. Cook the Vegetables: In the same pan, add the bell pepper, broccoli, and carrots. Stir-fry for about 5 minutes or until the vegetables are tender but still crisp.
3. Prepare the Cauliflower Rice: Add the grated cauliflower rice to the pan with the vegetables and cook for 3-4 minutes, stirring occasionally, until tender.
4. Make the Sauce: In a small bowl, mix the low-sodium soy sauce, rice vinegar, and sesame oil. Pour the sauce over the cauliflower rice mixture and stir to combine.
5. Combine and Serve: Add the cooked tofu back into the pan and stir everything together. Cook for another 2-3 minutes to heat through. Garnish with fresh cilantro and black pepper.

Cauliflower Rice Stir-Fry with Tofu is a fantastic low-salt dinner that’s both satisfying and full of nutrients. The cauliflower rice provides a light base while the tofu adds plant-based protein, and the vegetables offer a burst of color and texture. The simple soy sauce and sesame oil dressing adds just the right amount of flavor without overpowering the dish with sodium. It’s a great option for anyone looking to enjoy a flavorful and healthy dinner that’s low in salt but rich in taste.

Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are a flavorful, vegetarian, and low-salt dinner option that’s perfect for taco night. Roasted sweet potatoes provide a natural sweetness and rich texture, while black beans add protein and fiber. Topped with fresh toppings like avocado, cilantro, and a light squeeze of lime, these tacos are satisfying, colorful, and full of flavor.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 can black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• Lime wedges for serving
• Freshly ground black pepper to taste

Instructions:

1. Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, paprika, garlic powder, and black pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and golden.
2. Prepare the Beans: While the sweet potatoes are roasting, heat the black beans in a small saucepan over low heat until warmed through. Season with a pinch of cumin or chili powder, if desired.
3. Warm the Tortillas: Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.
4. Assemble the Tacos: Once the sweet potatoes are ready, fill each tortilla with roasted sweet potatoes, black beans, avocado slices, and fresh cilantro. Squeeze a lime wedge over the top and serve immediately.

Sweet Potato and Black Bean Tacos are a fantastic low-salt dinner option that’s both hearty and full of flavor. The sweetness of the roasted sweet potatoes complements the savory black beans, while the avocado adds a creamy texture. This dish is a great way to enjoy the flavors of tacos while keeping the sodium intake low. It’s a colorful, satisfying meal that works well for a quick weeknight dinner or a fun weekend meal with friends and family.

Grilled Chicken Salad with Lemon Vinaigrette

Grilled Chicken Salad with Lemon Vinaigrette is a light, refreshing, and low-salt dinner option that’s packed with lean protein and fresh vegetables. The grilled chicken adds a smoky flavor and is complemented by a tangy homemade lemon vinaigrette. This salad is easy to make, full of nutrients, and perfect for anyone looking to keep their sodium intake low while still enjoying a flavorful meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Freshly ground black pepper, to taste
• 4 cups mixed salad greens (e.g., spinach, arugula, romaine)
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon olive oil (for the vinaigrette)
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional)
• Freshly ground black pepper, to taste

Instructions:

1. Grill the Chicken: Preheat your grill or grill pan over medium heat. Rub the chicken breasts with olive oil, oregano, and black pepper. Grill the chicken for about 6-7 minutes per side, or until fully cooked. Let the chicken rest for a few minutes before slicing it thinly.
2. Prepare the Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), and black pepper. Adjust the seasoning to taste.
3. Assemble the Salad: In a large bowl, combine the salad greens, cucumber, red onion, and cherry tomatoes. Top with the sliced grilled chicken.
4. Dress the Salad: Drizzle the lemon vinaigrette over the salad and toss gently to combine. Serve immediately.

Grilled Chicken Salad with Lemon Vinaigrette is a delicious and healthy low-salt dinner that’s perfect for anyone looking to enjoy a fresh, satisfying meal without excess sodium. The grilled chicken offers lean protein, while the crisp vegetables and bright lemon vinaigrette provide a burst of flavor. This salad is light, refreshing, and full of healthy fats, making it a great option for lunch or dinner any day of the week.

Baked Salmon with Asparagus and Quinoa

Baked Salmon with Asparagus and Quinoa is a simple, healthy, and low-salt dinner that combines lean protein from salmon, fiber from quinoa, and antioxidants from asparagus. The dish is seasoned with fresh herbs and a touch of olive oil to enhance the natural flavors, making it both nutritious and delicious. It’s the perfect weeknight dinner or a special meal for guests.

Ingredients:

• 2 salmon fillets
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Freshly ground black pepper, to taste
• 1 bunch asparagus, trimmed
• 1 cup quinoa
• 2 cups water or low-sodium vegetable broth
• 1 tablespoon lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Bake the Salmon: Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with thyme, garlic powder, and black pepper. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
3. Cook the Quinoa: While the salmon bakes, rinse the quinoa under cold water. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and the quinoa is tender.
4. Prepare the Asparagus: Trim the asparagus and place it on a baking sheet. Drizzle with a little olive oil and season with black pepper. Roast the asparagus in the oven for about 10-12 minutes, until tender but still crisp.
5. Assemble the Plate: Serve the baked salmon on a bed of quinoa, with roasted asparagus on the side. Drizzle with fresh lemon juice and garnish with chopped parsley.

Baked Salmon with Asparagus and Quinoa is a flavorful, nutritious, and low-salt dinner that’s easy to prepare and perfect for any occasion. The salmon is packed with omega-3 fatty acids, while quinoa provides a complete protein source and asparagus adds vitamins and antioxidants. The dish is naturally low in sodium and bursting with fresh flavors, making it an excellent choice for anyone looking to eat healthier without compromising on taste.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a low-salt, gluten-free alternative to traditional pasta dishes. The spaghetti squash takes on the texture of pasta, making it a great option for those looking to reduce their carb intake. The dish is tossed with a variety of fresh, colorful vegetables and a light garlic and olive oil sauce, offering a nutritious, flavorful meal that’s light yet filling.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped
• Freshly ground black pepper, to taste
• 1 tablespoon grated Parmesan (optional)

Instructions:

1. Prepare the Spaghetti Squash: Preheat your oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the flesh with olive oil and season with black pepper. Place the squash halves cut-side down on a baking sheet and bake for 40-45 minutes, or until the squash strands easily pull away with a fork.
2. Sauté the Vegetables: While the squash is baking, heat olive oil in a large pan over medium heat. Add the bell pepper, zucchini, mushrooms, and garlic. Sauté for 5-7 minutes, until the vegetables are tender.
3. Combine: Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Add the squash to the pan with the vegetables and toss gently to combine. Stir in fresh basil and season with black pepper.
4. Serve: Plate the dish and sprinkle with Parmesan cheese if desired. Serve immediately.

Spaghetti Squash Primavera is a light and healthy low-salt dinner option that’s full of vibrant vegetables and a satisfying, pasta-like texture. The spaghetti squash serves as a great substitute for traditional pasta, while the sautéed vegetables provide a variety of nutrients and flavors. This dish is an excellent way to enjoy a delicious, vegetable-packed meal that’s naturally low in sodium and perfect for anyone looking for a low-carb or gluten-free alternative to pasta.

Lentil and Vegetable Stir-Fry

Lentil and Vegetable Stir-Fry is a nutritious, low-salt dinner that combines hearty lentils with a variety of colorful vegetables. This dish is rich in plant-based protein, fiber, and essential vitamins. The stir-fry is seasoned with garlic, ginger, and a splash of low-sodium soy sauce, offering a savory and satisfying meal that’s quick to prepare and packed with flavor.

Ingredients:

• 1 cup dry lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon sesame oil (optional)
• Freshly ground black pepper, to taste

Instructions:

1. Cook the Lentils: In a medium saucepan, add the rinsed lentils and 3 cups of water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the lentils are tender but still firm. Drain and set aside.
2. Stir-Fry the Vegetables: Heat the olive oil in a large pan or wok over medium heat. Add the onion and sauté for 2-3 minutes, until softened. Add the bell pepper, broccoli, and carrot, and stir-fry for about 5-7 minutes, until the vegetables are tender but still crisp.
3. Add Garlic and Ginger: Stir in the garlic and ginger, and cook for another minute, until fragrant.
4. Combine: Add the cooked lentils to the pan, followed by the low-sodium soy sauce and sesame oil. Stir everything together and cook for an additional 2-3 minutes to heat through.
5. Serve: Season with freshly ground black pepper and serve immediately.

Lentil and Vegetable Stir-Fry is a satisfying, low-salt meal that’s full of fiber and plant-based protein. The lentils provide a hearty base, while the stir-fried vegetables bring crunch and nutrition to the dish. This recipe is easily adaptable, and you can add other vegetables or spices according to your preferences. It’s a quick, easy, and flavorful option for those looking for a healthy, low-sodium dinner.

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini Noodles with Pesto and Cherry Tomatoes is a refreshing, low-salt alternative to traditional pasta dishes. The zucchini noodles are lightly sautéed and tossed with a vibrant pesto sauce made from fresh basil, garlic, and olive oil. The cherry tomatoes add a pop of sweetness, making this dish a perfect light dinner for any season.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 tablespoon olive oil
• 1 cup fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup olive oil
• Freshly ground black pepper, to taste
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon grated Parmesan (optional)

Instructions:

1. Make the Pesto: In a food processor, combine the basil, garlic, pine nuts, and olive oil. Pulse until smooth, adding more olive oil if needed to achieve a pesto consistency. Season with freshly ground black pepper.
2. Sauté the Zucchini Noodles: Heat olive oil in a large pan over medium heat. Add the zucchini noodles and sauté for 3-4 minutes, until slightly tender but still al dente. Be careful not to overcook, as zucchini noodles can become mushy.
3. Combine: Remove the zucchini noodles from heat and toss with the pesto sauce until well coated.
4. Serve: Top with halved cherry tomatoes and a sprinkle of Parmesan cheese, if desired. Serve immediately.

Zucchini Noodles with Pesto and Cherry Tomatoes is a light and refreshing low-salt dish that’s perfect for a healthy dinner. The zucchini noodles provide a low-carb base, while the homemade pesto adds a burst of fresh flavor. This dish is easy to make, nutrient-rich, and can be enjoyed as a main course or side. It’s ideal for anyone looking for a flavorful yet low-sodium meal that satisfies without being heavy.

Chicken and Sweet Potato Curry

Chicken and Sweet Potato Curry is a comforting and flavorful low-salt dish that combines tender chicken, sweet potatoes, and a fragrant blend of spices. The curry is made with coconut milk, giving it a creamy texture without the need for excess sodium. This hearty, nutrient-dense dish is perfect for a cozy dinner and can be served over brown rice or with a side of steamed vegetables.

Ingredients:

• 2 chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 2 medium sweet potatoes, peeled and cubed
• 1 can (14 oz) light coconut milk
• 1 cup low-sodium chicken broth
• Freshly ground black pepper, to taste
• 1 tablespoon fresh cilantro, chopped (for garnish)
• Cooked brown rice (optional)

Instructions:

1. Cook the Chicken: In a large pan, heat olive oil over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
2. Sauté the Aromatics: In the same pan, add the onion, garlic, and ginger. Cook for 2-3 minutes, until softened and fragrant.
3. Add the Spices: Stir in the curry powder, turmeric, and cinnamon. Cook for another minute to release the flavors.
4. Cook the Sweet Potatoes: Add the cubed sweet potatoes to the pan, followed by the coconut milk and chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, until the sweet potatoes are tender.
5. Combine: Return the chicken to the pan and stir to combine. Simmer for an additional 5-7 minutes, until the chicken is fully cooked and the curry has thickened slightly.
6. Serve: Serve the curry over brown rice or with a side of steamed vegetables. Garnish with fresh cilantro.

Chicken and Sweet Potato Curry is a rich, comforting, and low-salt dinner that brings together tender chicken, sweet potatoes, and warm spices in a creamy coconut milk base. The dish is full of nutrients and offers a satisfying meal without relying on high levels of salt. It’s easy to prepare, making it an ideal dinner option for busy nights or special occasions when you want something flavorful and nourishing.

Grilled Salmon with Lemon and Dill

Grilled Salmon with Lemon and Dill is a simple, low-salt meal that highlights the natural flavors of fresh salmon. The fish is marinated in a light mixture of lemon juice, olive oil, and dill, then grilled to perfection. This dish is both light and satisfying, making it perfect for a healthy weeknight dinner or a special occasion. The lemon and dill create a fresh, aromatic flavor that enhances the richness of the salmon without the need for extra salt.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• Freshly ground black pepper, to taste
• Lemon wedges, for serving
• Fresh dill sprigs, for garnish

Instructions:

1. Prepare the Marinade: In a small bowl, whisk together the olive oil, lemon juice, chopped dill, and freshly ground black pepper.
2. Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for 20-30 minutes.
3. Grill the Salmon: Preheat the grill to medium-high heat. Grill the salmon fillets for about 4-5 minutes per side, depending on thickness, until the salmon is opaque and easily flakes with a fork.
4. Serve: Remove the salmon from the grill and serve with lemon wedges and a sprinkle of fresh dill.

Grilled Salmon with Lemon and Dill is a healthy, low-salt dinner option that is full of omega-3 fatty acids, which are great for heart health. The marinade adds just the right amount of flavor, enhancing the natural richness of the salmon. This dish pairs wonderfully with a side of steamed vegetables or a light salad, making it a versatile meal for any occasion.

Spaghetti Squash with Garlic and Herbs

Spaghetti Squash with Garlic and Herbs is a delightful low-salt dish that makes for a light, yet flavorful dinner. The roasted spaghetti squash acts as a low-carb substitute for traditional pasta and is paired with a savory garlic and herb mixture. This meal is gluten-free, vegetarian, and can be served as a main course or as a side dish to complement other proteins.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
• 1 tablespoon fresh parsley, chopped
• Freshly ground black pepper, to taste
• Grated Parmesan cheese (optional, for garnish)

Instructions:

1. Roast the Spaghetti Squash: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with 1 tablespoon of olive oil and season with freshly ground black pepper. Place the halves face-down on a baking sheet and roast for 30-40 minutes, or until the squash is tender and can be easily scraped into strands with a fork.
2. Prepare the Garlic and Herb Sauce: While the squash is roasting, heat the remaining tablespoon of olive oil in a small pan over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant. Add the thyme and parsley, and stir to combine. Remove from heat.
3. Combine: Once the squash is roasted, use a fork to scrape the flesh into long, spaghetti-like strands. Transfer the strands to a large bowl, and toss with the garlic and herb mixture.
4. Serve: Garnish with freshly ground black pepper and grated Parmesan cheese, if desired. Serve immediately.

Spaghetti Squash with Garlic and Herbs is a light and nutritious low-salt meal that offers a healthy alternative to traditional pasta. The combination of roasted squash, garlic, and herbs creates a savory dish that’s both satisfying and flavorful. This recipe is perfect for anyone looking to reduce their salt intake while still enjoying a delicious, hearty dinner.

Baked Chicken with Roasted Vegetables

Baked Chicken with Roasted Vegetables is a wholesome and low-salt dinner that combines tender, baked chicken with a variety of roasted seasonal vegetables. The chicken is seasoned with a mix of garlic, lemon, and herbs, while the vegetables are roasted to perfection with olive oil and fresh herbs. This simple one-pan meal is easy to prepare and offers a complete, balanced dinner with minimal effort.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Freshly ground black pepper, to taste
• 2 carrots, peeled and cut into sticks
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 small red onion, sliced

Instructions:

1. Prepare the Chicken: Preheat the oven to 400°F (200°C). In a small bowl, mix together the olive oil, lemon juice, garlic, oregano, thyme, and freshly ground black pepper. Rub the mixture over the chicken breasts and set them aside.
2. Prepare the Vegetables: In a large bowl, toss the carrots, zucchini, bell pepper, and onion with a little olive oil and freshly ground black pepper.
3. Roast the Chicken and Vegetables: Arrange the chicken breasts on a baking sheet, surrounded by the prepared vegetables. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.
4. Serve: Serve the baked chicken alongside the roasted vegetables. Garnish with fresh herbs if desired.

Baked Chicken with Roasted Vegetables is an easy-to-make, low-salt dinner that offers a balanced combination of lean protein and nutrient-dense vegetables. The garlic, lemon, and herbs give the chicken delicious flavor, while the roasted vegetables add natural sweetness and depth. This meal is perfect for busy nights when you want something healthy, flavorful, and quick to prepare.

Note: More recipes are coming soon!