25+ Delicious Saturday Low Sodium Entrée Recipes for Healthy Weekend

Weekends are the perfect time to unwind and indulge in delicious meals, but if you’re watching your sodium intake, you might feel limited in your options.

A low-sodium diet doesn’t mean sacrificing flavor—far from it! In fact, Saturday evenings are the ideal opportunity to explore fresh, wholesome ingredients and create mouthwatering dishes that are both satisfying and heart-healthy.

Whether you’re preparing a cozy dinner for one or a gathering for friends and family, these 25+ Saturday low sodium entrée recipes will bring excitement and balance to your plate.

From zesty salads to hearty vegetarian dishes, there’s something for everyone in this collection. Get ready to savor every bite without worrying about your sodium intake!

25+ Delicious Saturday Low Sodium Entrée Recipes for Healthy Weekend

Maintaining a low-sodium diet doesn’t have to be challenging or boring.

With these 25+ Saturday low sodium entrée recipes, you can enjoy a variety of flavorful, healthy dishes that will leave you feeling satisfied without the guilt.

Whether you’re cooking for yourself, your family, or guests, these recipes prove that eating heart-healthy doesn’t mean sacrificing taste.

Try out some new meals this weekend and make your Saturday dinners a delicious celebration of wholesome ingredients, vibrant flavors, and nourishing choices.

Lemon Herb Grilled Chicken

This Lemon Herb Grilled Chicken is a flavorful and juicy dish that relies on the natural taste of fresh herbs and citrus rather than salt. Perfect for a Saturday dinner, it’s both heart-healthy and easy to prepare, making it a fantastic option for those seeking a low-sodium lifestyle without compromising on flavor.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp garlic, minced
• 1/2 tsp black pepper
• 1/2 tsp paprika (optional, for color)

Instructions

1. In a bowl, whisk together lemon juice, olive oil, rosemary, thyme, garlic, black pepper, and paprika.
2. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Let them marinate in the refrigerator for at least 1 hour or overnight for maximum flavor.
3. Preheat the grill to medium-high heat.
4. Remove the chicken from the marinade and pat it dry with a paper towel. Discard the remaining marinade.
5. Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C).
6. Remove the chicken from the grill and let it rest for 5 minutes before serving.

Lemon Herb Grilled Chicken is a testament to how simple ingredients can create complex and satisfying flavors. Serve it alongside a fresh green salad or roasted vegetables for a wholesome, balanced meal. This dish will quickly become a weekend staple in your household.

Zesty Garlic Shrimp Stir-Fry

This Zesty Garlic Shrimp Stir-Fry is a quick and easy dish bursting with the natural sweetness of shrimp and a bold garlic-ginger sauce. It’s a perfect low-sodium option for a Saturday dinner, especially when paired with brown rice or quinoa.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 1 cup snap peas
• 1 tbsp low-sodium soy sauce (optional)
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger and sauté for 1 minute until fragrant.
3. Toss in the shrimp and cook for 2-3 minutes until they turn pink. Remove the shrimp from the skillet and set aside.
4. Add the bell pepper and snap peas to the skillet, cooking for 3-4 minutes until tender-crisp.
5. Return the shrimp to the skillet, and drizzle with sesame oil and low-sodium soy sauce, if desired. Sprinkle with red pepper flakes and stir well.
6. Serve immediately over cooked rice or quinoa.

This Zesty Garlic Shrimp Stir-Fry is a dynamic combination of fresh flavors that will brighten up your weekend meal. The vibrant vegetables and tender shrimp make it a nourishing and satisfying option that’s quick to prepare and low in sodium.

Herb-Crusted Salmon with Lemon Yogurt Sauce

Herb-Crusted Salmon with Lemon Yogurt Sauce is an elegant yet simple dish, perfect for a cozy Saturday dinner. The combination of fresh herbs and creamy yogurt enhances the natural richness of the salmon, proving that a low-sodium meal can be indulgent.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 tbsp olive oil
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp Dijon mustard (low sodium)
• 1/2 cup plain Greek yogurt
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp black pepper

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine parsley, dill, olive oil, mustard, and black pepper. Spread this mixture evenly over the top of the salmon fillets.
3. Place the salmon on the prepared baking sheet and bake for 12-15 minutes or until the fish flakes easily with a fork.
4. Meanwhile, prepare the yogurt sauce by whisking together Greek yogurt, lemon juice, lemon zest, and a pinch of black pepper in a small bowl.
5. Serve the salmon warm with a dollop of lemon yogurt sauce on top.

This Herb-Crusted Salmon with Lemon Yogurt Sauce delivers gourmet flavor without the need for excess salt. Paired with steamed vegetables or a quinoa pilaf, it’s a nourishing and flavorful option that will make your Saturday dinner special.

Vegetable and Lentil Stew

A hearty and comforting dish, this Vegetable and Lentil Stew is a plant-based delight that’s rich in fiber and protein. Perfect for a chilly Saturday evening, it’s a satisfying meal that’s naturally low in sodium and full of flavor.

Ingredients

• 1 cup dry green lentils, rinsed
• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/4 tsp black pepper
• 4 cups low-sodium vegetable broth
• 1 can (14 oz) diced tomatoes (no salt added)
• 1 cup fresh spinach

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in garlic, cumin, paprika, and black pepper, cooking for 1 minute until fragrant.
3. Add lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, until lentils are tender.
4. Stir in spinach and cook for 2-3 minutes until wilted. Adjust seasoning to taste.
5. Serve warm with a slice of whole-grain bread or a side salad.

This Vegetable and Lentil Stew is the epitome of comfort food done right. It’s a wholesome, hearty meal that warms both body and soul, making it a perfect choice for a Saturday evening.

Stuffed Bell Peppers with Quinoa and Vegetables

Stuffed Bell Peppers with Quinoa and Vegetables are a vibrant and nutrient-packed meal that feels indulgent while being low in sodium. This dish is a great way to use fresh, seasonal produce and is perfect for a casual Saturday dinner with family or friends.

Ingredients

• 4 large bell peppers, tops removed and seeds scooped out
• 1 cup cooked quinoa
• 1 tbsp olive oil
• 1 small zucchini, diced
• 1 cup mushrooms, diced
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes (no salt added)
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes
• 1/4 cup shredded mozzarella cheese (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Place bell peppers in a baking dish, cut side up.
2. Heat olive oil in a skillet over medium heat. Add onion, zucchini, mushrooms, and garlic, cooking until softened, about 5 minutes.
3. Stir in cooked quinoa, diced tomatoes, Italian seasoning, and red pepper flakes. Cook for 2-3 minutes until heated through.
4. Spoon the filling into the bell peppers. Sprinkle with mozzarella cheese if desired.
5. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.

Stuffed Bell Peppers with Quinoa and Vegetables are a delightful way to enjoy a nutritious, low-sodium meal. Packed with color and flavor, they’re an inviting option that can be served with a side of fresh salad for a complete meal.

Baked Turkey Meatballs with Zucchini Noodles

Baked Turkey Meatballs with Zucchini Noodles offer a healthy, low-sodium alternative to traditional pasta dishes. The lean turkey provides a protein-packed base, while the zucchini noodles keep things light and refreshing. This dish is full of flavor without relying on excess salt, making it a great choice for a weekend meal.

Ingredients

• 1 lb lean ground turkey
• 1/4 cup whole-wheat breadcrumbs
• 1 egg
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 4 medium zucchinis, spiralized into noodles
• 1/2 cup low-sodium marinara sauce
• 1 tbsp olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic, black pepper, and oregano. Mix well and form into 12 meatballs.
3. Place the meatballs on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through (internal temperature should reach 165°F/74°C).
4. While the meatballs are baking, heat olive oil in a large skillet over medium heat. Add the spiralized zucchini noodles and sauté for 2-3 minutes until tender.
5. Serve the meatballs over the zucchini noodles, topping with a spoonful of marinara sauce.

These Baked Turkey Meatballs with Zucchini Noodles are a delicious and satisfying way to enjoy a low-sodium dinner. The combination of lean turkey and fresh zucchini noodles creates a wholesome, filling meal that’s perfect for a Saturday evening.

Spicy Roasted Cauliflower Tacos

These Spicy Roasted Cauliflower Tacos are a plant-based, low-sodium option that’s bold and packed with flavor. The roasted cauliflower takes on a rich, smoky flavor with a bit of spice, while the taco toppings add freshness and crunch. Ideal for a relaxed weekend meal, they’re simple to prepare and full of texture and taste.

Ingredients

• 1 medium head cauliflower, cut into florets
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for extra spice)
• 8 small corn tortillas
• 1/2 cup red cabbage, shredded
• 1/4 cup cilantro, chopped
• 1/4 cup diced red onion
• 1/4 cup lime juice
• 1/4 cup avocado, sliced

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the cauliflower florets with olive oil, chili powder, cumin, smoked paprika, and cayenne pepper.
3. Spread the seasoned cauliflower in a single layer on a baking sheet and roast for 20-25 minutes, turning halfway, until golden and tender.
4. While the cauliflower roasts, warm the tortillas in a dry skillet over medium heat for 1-2 minutes.
5. Assemble the tacos by placing roasted cauliflower on each tortilla and topping with red cabbage, cilantro, red onion, lime juice, and avocado slices.

Spicy Roasted Cauliflower Tacos are a flavorful, low-sodium alternative to traditional meat tacos. The cauliflower provides a satisfying, hearty texture, while the fresh toppings balance the heat with brightness. They’re perfect for a casual, flavorful Saturday night meal.

Mediterranean Chickpea Salad

The Mediterranean Chickpea Salad is a refreshing and colorful dish, brimming with vibrant vegetables and protein-packed chickpeas. It’s a light, low-sodium option for a Saturday lunch or dinner that doesn’t skimp on taste. This dish is also incredibly versatile and can be served as a main or a side salad.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup feta cheese, crumbled (optional)
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, olives, and feta cheese (if using).
2. In a small bowl, whisk together olive oil, red wine vinegar, oregano, and black pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh parsley before serving.

This Mediterranean Chickpea Salad is an incredibly versatile dish that’s perfect for a light, low-sodium meal. The combination of crunchy vegetables, briny olives, and creamy feta makes for a satisfying and refreshing dish that can be enjoyed on its own or as a side.

Grilled Portobello Mushrooms with Balsamic Glaze

Grilled Portobello Mushrooms with Balsamic Glaze are a simple yet elegant low-sodium entrée that’s full of umami flavor. The mushrooms are meaty and satisfying, while the balsamic glaze adds a touch of sweetness and acidity. This dish is great for a Saturday night when you want a light but flavorful meal.

Ingredients

• 4 large Portobello mushroom caps, cleaned and stems removed
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey or maple syrup
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat the grill to medium-high heat.
2. Brush both sides of the mushroom caps with olive oil and sprinkle with black pepper and garlic powder.
3. Grill the mushrooms for 4-5 minutes per side until tender and grill marks appear.
4. While the mushrooms are grilling, whisk together balsamic vinegar and honey (or maple syrup) in a small saucepan. Bring to a simmer over medium heat and cook for 3-4 minutes until thickened slightly.
5. Drizzle the balsamic glaze over the grilled mushrooms and serve immediately.

Grilled Portobello Mushrooms with Balsamic Glaze are an ideal low-sodium entrée for anyone craving something savory and satisfying. The mushrooms absorb the balsamic glaze beautifully, creating a rich and flavorful dish. Pair with a side of steamed vegetables for a light and fulfilling meal.

Sweet Potato and Black Bean Chili

This Sweet Potato and Black Bean Chili is a warm, comforting dish perfect for a Saturday evening. The combination of sweet potatoes and black beans offers a hearty and satisfying base, while the array of spices brings the dish to life. It’s naturally low in sodium and rich in fiber and nutrients, making it a great healthy choice.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes (no salt added)
• 1 cup low-sodium vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp ground cinnamon (optional)
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for 5 minutes until softened.
2. Add sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, black pepper, and cinnamon.
3. Bring to a boil, then reduce the heat and simmer for 25-30 minutes until the sweet potatoes are tender.
4. Stir in fresh cilantro and serve.

This Sweet Potato and Black Bean Chili is a flavorful, filling, and comforting dish that’s perfect for a low-sodium Saturday night meal. The sweet potatoes add a natural sweetness to the chili, while the spices create a savory depth of flavor. This dish is sure to keep you satisfied while supporting a heart-healthy lifestyle.

Grilled Veggie Skewers with Quinoa Salad

Grilled Veggie Skewers with Quinoa Salad offer a delightful combination of smoky grilled vegetables and a fresh, nutty quinoa base. This low-sodium, plant-based dish is perfect for a Saturday barbecue or a light dinner. The veggies absorb the smoky flavors from the grill, while the quinoa provides a satisfying and protein-packed side.

Ingredients

• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 8 oz mushrooms, halved
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 2 tbsp lemon juice

Instructions

1. Preheat the grill to medium-high heat.
2. In a large bowl, toss zucchini, bell peppers, onion, and mushrooms with olive oil, oregano, and black pepper.
3. Thread the vegetables onto skewers, alternating as desired.
4. Grill the vegetable skewers for 8-10 minutes, turning occasionally until the veggies are tender and slightly charred.
5. While the veggies are grilling, prepare the quinoa salad by mixing the cooked quinoa, cherry tomatoes, parsley, and lemon juice in a large bowl.
6. Serve the grilled veggie skewers over the quinoa salad.

Grilled Veggie Skewers with Quinoa Salad are a vibrant, refreshing low-sodium meal that’s perfect for warm weekends or casual outdoor meals. The smoky grilled vegetables pair beautifully with the nutty quinoa, making this dish a wholesome and satisfying choice.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a light, veggie-packed, low-sodium alternative to traditional pasta. The spaghetti squash serves as a healthy, fiber-rich substitute, while the colorful mix of fresh vegetables provides nutrients and crunch. This dish is simple to make and a great way to enjoy a satisfying, yet healthy meal.

Ingredients

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1/2 cup cherry tomatoes, halved
• 1 red bell pepper, thinly sliced
• 1 zucchini, thinly sliced
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with a little olive oil and season with black pepper.
3. Place the squash cut-side down on a baking sheet and roast for 40-45 minutes until tender.
4. While the squash is roasting, heat olive oil in a skillet over medium heat. Add garlic, cherry tomatoes, red bell pepper, and zucchini, sautéing for 5-7 minutes until the vegetables are soft.
5. Once the squash is done, use a fork to scrape the flesh into strands.
6. Toss the spaghetti squash strands with the sautéed vegetables, fresh basil, lemon juice, and red pepper flakes.
7. Serve warm, garnished with extra basil if desired.

Spaghetti Squash Primavera is a wonderfully light and nutrient-packed dish that offers all the satisfaction of pasta with a fraction of the calories and sodium. The fresh vegetables and fragrant basil make this a vibrant, low-sodium dinner perfect for Saturday evenings.

Lemon Garlic Roasted Chicken Thighs

Lemon Garlic Roasted Chicken Thighs are juicy, flavorful, and incredibly easy to make. The combination of fresh lemon, garlic, and rosemary creates a fragrant marinade that elevates the dish while keeping it low in sodium. This dish is a great way to enjoy a satisfying dinner that doesn’t require a lot of prep or effort.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 tbsp fresh rosemary, chopped
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp onion powder

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, whisk together olive oil, garlic, lemon juice and zest, rosemary, black pepper, paprika, and onion powder.
3. Rub the marinade over the chicken thighs, ensuring they are evenly coated.
4. Place the chicken thighs on a baking sheet and roast for 35-40 minutes, or until the chicken is golden and the internal temperature reaches 165°F (74°C).
5. Let the chicken rest for 5 minutes before serving.

Lemon Garlic Roasted Chicken Thighs are a simple and flavorful dish that’s perfect for a low-sodium dinner. The bright citrus and fragrant herbs add freshness to the rich chicken thighs, making this an easy and satisfying meal for the whole family.

Eggplant and Chickpea Curry

This Eggplant and Chickpea Curry is a rich and comforting dish full of flavors and textures. The tender eggplant and hearty chickpeas are cooked in a spiced tomato sauce, making it a flavorful low-sodium meal. It’s a perfect dish for a cozy Saturday evening, offering both warmth and satisfaction.

Ingredients

• 1 medium eggplant, cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 can (14 oz) diced tomatoes (no salt added)
• 1/2 cup coconut milk
• 1/4 tsp black pepper
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until softened.
2. Stir in garlic, ginger, cumin, turmeric, and coriander, cooking for 1 minute until fragrant.
3. Add eggplant and cook for 8-10 minutes, stirring occasionally until it begins to soften.
4. Stir in chickpeas, diced tomatoes, coconut milk, and black pepper. Bring the curry to a simmer and cook for 15-20 minutes, until the eggplant is fully tender.
5. Serve the curry with a sprinkle of fresh cilantro and rice or naan.

Eggplant and Chickpea Curry is a warming and satisfying dish that’s rich in flavor and low in sodium. The creamy coconut milk balances the spices, while the tender eggplant and chickpeas provide a hearty base. It’s a perfect dish to enjoy on a cozy Saturday night.

Grilled Lemon Garlic Tofu Steaks

Grilled Lemon Garlic Tofu Steaks are a flavorful and protein-packed plant-based meal. Marinated in a simple lemon-garlic dressing, the tofu becomes firm, savory, and slightly crispy on the grill. This dish is an excellent low-sodium option for a Saturday dinner, and it pairs well with steamed vegetables or a grain-based side.

Ingredients

• 1 block firm tofu, pressed and cut into 4 steaks
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat the grill to medium heat.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, and black pepper.
3. Brush the tofu steaks with the marinade and let them sit for 15-20 minutes to absorb the flavors.
4. Grill the tofu steaks for 4-5 minutes per side, until grill marks appear and the tofu is golden and firm.
5. Serve the grilled tofu steaks with a garnish of fresh parsley and a side of steamed vegetables or quinoa.

Grilled Lemon Garlic Tofu Steaks are a satisfying, low-sodium dish with a fresh, zesty flavor. The tofu soaks up the marinade, creating a savory base that’s both firm and crispy. This meal is perfect for a plant-based Saturday dinner that doesn’t skimp on taste.

Note: More recipes are coming soon!