40+ Deliciously Easy Saturday Low Sodium Keto Recipes You’ll Love

Saturdays are the perfect time to relax, unwind, and enjoy delicious meals without the stress of weekday routines.

However, if you’re following a low-sodium, keto lifestyle, finding recipes that are both satisfying and healthy can sometimes be a challenge.

But don’t worry!

We’ve curated a collection of over 40 amazing low-sodium keto recipes that are perfect for your Saturday meals.

These dishes are not only packed with flavor but also maintain the principles of the ketogenic diet—low in carbs, high in healthy fats, and free from excess sodium.

Whether you’re preparing a quick lunch or a cozy dinner, these recipes are designed to keep your taste buds happy while helping you stay on track with your health goals.

From hearty salads to savory main courses, this blog offers a variety of options to make your Saturday meals as exciting and nourishing as possible.

With these 40+ recipes, you’ll discover new ways to enjoy the keto lifestyle while keeping your sodium intake in check.

So let’s dive into some tasty ideas that will make your weekend meals something to look forward to!

40+ Deliciously Easy Saturday Low Sodium Keto Recipes You’ll Love

Embracing a low-sodium keto lifestyle doesn’t mean you have to sacrifice flavor or variety, especially when it comes to your Saturday meals.

With these 40+ recipes, you now have a treasure trove of delicious, healthy, and easy-to-make dishes that are perfect for the weekend.

From fresh salads to rich, savory main courses, each recipe is designed to satisfy your cravings while keeping your sodium intake low and your keto goals intact.

Whether you’re cooking for one or for the whole family, these meals are sure to make your Saturdays feel special.

So, next time you’re planning your weekend meals, turn to these low-sodium keto recipes to enjoy a satisfying and health-conscious feast!

Zucchini Noodles with Creamy Avocado Sauce

This dish is a refreshing and creamy low-carb option that uses zucchini as a pasta substitute. The avocado sauce is rich in healthy fats and infused with fresh herbs and garlic, making it a perfect keto-friendly meal. It’s light yet satisfying, perfect for a lazy Saturday lunch or dinner. With minimal sodium, this recipe is heart-healthy and delicious.

Ingredients:

• 3 medium zucchinis (spiralized into noodles)
• 1 ripe avocado
• 2 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1/4 cup fresh basil leaves
• 1/4 cup fresh parsley leaves
• 1/4 tsp ground black pepper
• Optional: a pinch of crushed red pepper flakes for spice

Instructions:

1. Spiralize the zucchinis to create “noodles.” Set aside in a large bowl.
2. In a blender or food processor, combine avocado, lemon juice, olive oil, garlic, basil, parsley, and black pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado sauce until well-coated.
4. Serve immediately and garnish with additional basil or parsley if desired.

This zucchini noodle recipe is a fantastic low-sodium alternative to traditional pasta dishes. The creamy avocado sauce complements the zucchini’s mild flavor beautifully, creating a meal that’s as nutritious as it is flavorful. Enjoy this dish as a light main course or pair it with grilled chicken or fish for added protein.

Baked Salmon with Herb Butter and Lemon

This recipe features tender baked salmon paired with a fragrant herb butter that’s both keto-friendly and low in sodium. The fresh lemon slices add brightness and balance to the dish, making it ideal for a cozy Saturday dinner. It’s an elegant yet easy meal that doesn’t compromise on flavor or health.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 2 tbsp unsalted butter, softened
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1 tsp garlic powder
• 1/4 tsp ground black pepper
• 1 lemon, thinly sliced

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix the softened butter with dill, parsley, garlic powder, and black pepper.
3. Place the salmon fillets on the prepared baking sheet. Spread the herb butter evenly over each fillet.
4. Arrange lemon slices on top of the salmon.
5. Bake for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve warm with a side of steamed vegetables or a fresh salad.

This baked salmon recipe delivers a perfect balance of simplicity and sophistication. The herb butter enhances the salmon’s natural richness, while the lemon adds a tangy finish. Low in sodium but high in flavor, this dish is an excellent choice for anyone following a keto lifestyle.

Spinach and Mushroom Egg Muffins

These spinach and mushroom egg muffins are a versatile and nutritious option for any meal. Packed with protein, fiber, and healthy fats, they’re great for meal prep or a quick grab-and-go snack. The recipe is low in sodium and high in flavor, making it a perfect Saturday breakfast or brunch option.

Ingredients:

• 6 large eggs
• 1/2 cup unsweetened almond milk
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, diced
• 2 tbsp olive oil
• 1/4 tsp ground black pepper
• Optional: 1/4 cup shredded cheddar cheese (optional, check sodium content)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin with olive oil.
2. Heat 1 tbsp of olive oil in a skillet over medium heat. Sauté the mushrooms until tender, about 5 minutes. Add the spinach and cook for an additional 2 minutes until wilted. Set aside to cool slightly.
3. In a large bowl, whisk together the eggs, almond milk, and black pepper. Stir in the cooked spinach and mushrooms.
4. Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full. If using cheese, sprinkle a small amount on top of each muffin.
5. Bake for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
6. Let cool slightly before removing from the tin. Serve warm or store in the fridge for up to 3 days.

These egg muffins are a wonderful low-carb, low-sodium meal that fits seamlessly into a keto diet. They’re easy to make and packed with wholesome ingredients. Whether you’re enjoying them fresh out of the oven or reheated for a quick snack, these muffins are sure to become a favorite in your recipe rotation.

Cauliflower Fried Rice

This low-carb cauliflower fried rice is a perfect substitute for traditional fried rice, offering the same delicious texture and flavor without the high carb count. Packed with veggies and a savory sesame oil kick, it’s a keto-friendly, low-sodium recipe that can be enjoyed as a side dish or a main course. This recipe is not only healthy but also quick and easy to prepare, making it an ideal Saturday meal.

Ingredients:

• 1 medium head of cauliflower (grated into rice-sized pieces)
• 2 tbsp sesame oil
• 1/2 cup onion, finely chopped
• 1/2 cup bell peppers, diced
• 1/2 cup carrots, grated
• 2 cloves garlic, minced
• 2 large eggs, beaten
• 2 tbsp coconut aminos (low-sodium soy sauce substitute)
• 1/4 tsp ground black pepper
• 2 green onions, sliced (for garnish)

Instructions:

1. Cut the cauliflower into florets and pulse in a food processor until it resembles rice grains. Set aside.
2. Heat sesame oil in a large skillet or wok over medium heat. Add the onion, bell peppers, and carrots, and sauté for 5-7 minutes until softened.
3. Add garlic and cook for another 1-2 minutes until fragrant.
4. Push the veggies to one side of the pan and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix with the vegetables.
5. Add the cauliflower rice to the skillet, followed by coconut aminos and black pepper. Stir to combine and cook for 5-7 minutes, until the cauliflower rice is tender.
6. Garnish with sliced green onions and serve hot.

This cauliflower fried rice provides the satisfying flavors of the classic dish but without the carbs or high sodium content. It’s an incredibly versatile dish—add your favorite veggies or protein for a more hearty meal. It’s not only delicious but also a great way to sneak more vegetables into your diet while maintaining a keto lifestyle.

Grilled Chicken with Avocado Salsa

Grilled chicken is a keto-friendly, protein-packed main dish, and when topped with a zesty avocado salsa, it becomes an irresistible meal full of fresh, vibrant flavors. The salsa adds a creamy and tangy contrast to the savory chicken, and with minimal sodium, it’s perfect for anyone following a low-sodium, keto diet.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/4 tsp ground black pepper
• 1 tbsp fresh lime juice
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 small tomato, diced

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the chicken breasts with olive oil, garlic powder, and black pepper.
3. Grill the chicken for 6-7 minutes per side or until fully cooked and juices run clear.
4. While the chicken is grilling, prepare the avocado salsa by combining avocado, red onion, cilantro, tomato, and lime juice in a bowl. Gently toss to combine.
5. Once the chicken is done, remove it from the grill and let it rest for a few minutes.
6. Top each chicken breast with a generous portion of avocado salsa before serving.

This grilled chicken with avocado salsa is a delicious and refreshing meal that’s bursting with healthy fats and lean protein. The creamy avocado salsa complements the grilled chicken perfectly, adding a cool and tangy finish. This dish is both simple to prepare and satisfying, making it ideal for a low-sodium, keto-friendly Saturday dinner.

Keto Stuffed Bell Peppers

These keto-friendly stuffed bell peppers are a low-carb, high-fat meal that’s packed with flavor. The filling is made with ground turkey, cauliflower rice, and a variety of herbs and spices, making it a hearty and satisfying option. These stuffed peppers are perfect for meal prep or for a filling Saturday dinner. With minimal sodium, they fit perfectly into a low-sodium keto lifestyle.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground turkey
• 1 cup cauliflower rice (fresh or frozen)
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp ground black pepper
• 1/4 cup fresh cilantro, chopped
• 1/4 cup shredded mozzarella cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
3. Add the ground turkey to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
4. Stir in the cauliflower rice, cumin, paprika, and black pepper. Cook for an additional 5 minutes, allowing the flavors to combine.
5. Remove the skillet from heat and stir in chopped cilantro.
6. Stuff each bell pepper with the turkey mixture, pressing it down gently to pack it in. If using, sprinkle mozzarella cheese on top of each stuffed pepper.
7. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes if you added cheese, or until the peppers are tender.
8. Serve hot, garnished with extra cilantro if desired.

These keto stuffed bell peppers are a delightful and filling meal that’s both low in carbs and sodium. The combination of lean turkey and cauliflower rice is hearty and nutritious, while the bell peppers provide a flavorful and vibrant vessel for the filling. Whether enjoyed on their own or paired with a side salad, these stuffed peppers make for a fantastic and satisfying Saturday dinner.

Shrimp and Avocado Lettuce Wraps

These shrimp and avocado lettuce wraps are a light and refreshing low-sodium keto dish, perfect for a Saturday lunch or dinner. With protein-rich shrimp, creamy avocado, and crisp lettuce, these wraps are full of flavor without the carbs. The dish is easy to prepare and makes a great light meal that’s both satisfying and healthy.

Ingredients:

• 1 lb medium shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/4 tsp ground black pepper
• 1 ripe avocado, sliced
• 1/2 cup cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1 tbsp fresh cilantro, chopped
• 8 large butter lettuce leaves (or any lettuce variety)
• 1 tbsp fresh lime juice
• 1 tbsp unsweetened Greek yogurt (optional, for creaminess)

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the shrimp with smoked paprika and black pepper.
2. Cook the shrimp in the skillet for 2-3 minutes per side, until they are pink and opaque. Remove from heat and set aside to cool slightly.
3. In a small bowl, mix the lime juice with Greek yogurt (if using) for a creamy drizzle.
4. Lay the lettuce leaves flat on a plate.
5. To assemble, place a few shrimp on each lettuce leaf. Add avocado slices, cucumber, red onion, and cilantro on top.
6. Drizzle with the lime-yogurt mixture and serve immediately.

These shrimp and avocado lettuce wraps are not only a refreshing and satisfying low-sodium keto meal, but they also offer a beautiful balance of textures—from the crisp lettuce to the creamy avocado and tender shrimp. The added lime and yogurt drizzle enhances the flavor, making it a delightful, healthy dish for a light Saturday meal.

Keto Beef and Broccoli Stir-Fry

This keto beef and broccoli stir-fry is a quick, flavorful, and nutritious dish that’s perfect for a low-sodium, low-carb dinner. The beef is tender and savory, while the broccoli adds a satisfying crunch. This meal is packed with protein and fiber, making it filling without the carbs. It’s an easy-to-make, one-pan dish that makes for a great Saturday night dinner.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp olive oil
• 3 cups broccoli florets
• 1/4 cup coconut aminos (low-sodium soy sauce substitute)
• 1 tbsp rice vinegar
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• 1/4 tsp ground black pepper
• 1 tbsp sesame seeds (optional, for garnish)

Instructions:

1. Heat 1 tbsp of olive oil in a large skillet or wok over medium-high heat. Add the broccoli florets and sauté for 4-5 minutes until bright green and tender-crisp. Remove from the pan and set aside.
2. In the same pan, add the remaining tablespoon of olive oil. Add the sliced beef and cook for 2-3 minutes, until browned and cooked through.
3. Add the coconut aminos, rice vinegar, garlic powder, ginger, and black pepper to the beef. Stir to coat the beef evenly in the sauce.
4. Return the broccoli to the pan and stir everything together, cooking for an additional 2-3 minutes to heat through.
5. Garnish with sesame seeds (if using) and serve hot.

This keto beef and broccoli stir-fry is a flavorful, satisfying dish that’s both healthy and easy to prepare. With its tender beef and crisp-tender broccoli, it offers a great combination of protein, fiber, and healthy fats. The coconut aminos and rice vinegar create a perfect balance of savory and tangy flavors without the added sodium. Ideal for a quick and delicious Saturday dinner.

Cucumber and Tomato Salad with Feta

This cucumber and tomato salad with feta is a refreshing and light low-sodium keto option that pairs well with any meal. The crunchy cucumbers and juicy tomatoes are complemented by the rich, tangy feta, making this salad a flavorful and satisfying side dish. With fresh herbs and a simple lemon-olive oil dressing, it’s a perfect addition to a Saturday lunch or dinner.

Ingredients:

• 2 medium cucumbers, sliced
• 2 cups cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp fresh basil, chopped
• 1/4 tsp ground black pepper

Instructions:

1. In a large bowl, combine the sliced cucumbers, halved cherry tomatoes, crumbled feta, and red onion.
2. In a small bowl, whisk together olive oil, lemon juice, and black pepper.
3. Drizzle the dressing over the vegetables and toss gently to coat.
4. Garnish with fresh basil and serve chilled or at room temperature.

This cucumber and tomato salad with feta is a quick and healthy dish that brings bright, refreshing flavors to the table. The combination of crisp cucumbers, juicy tomatoes, and tangy feta makes it a perfect side for any keto-friendly meal. It’s simple to prepare and offers a burst of flavor, making it a go-to recipe for a light and satisfying Saturday meal.

Chicken Zucchini Skillet with Pesto

This chicken zucchini skillet with pesto is a deliciously savory, low-sodium keto recipe that combines tender chicken breast with zucchini and a fragrant pesto sauce. The dish is not only packed with protein but also rich in healthy fats from the pesto, making it a satisfying meal. It’s a great option for a quick and easy Saturday dinner, ready in under 30 minutes.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 medium zucchinis, sliced into rounds
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• 1/4 cup Parmesan cheese, grated (optional, for topping)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with garlic powder and black pepper.
2. Cook the chicken breasts for 5-6 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the skillet and set aside.
3. In the same skillet, add the zucchini slices and sauté for 3-4 minutes until tender and slightly golden.
4. Slice the cooked chicken and return it to the skillet with the zucchini. Add pesto sauce and stir to combine, cooking for an additional 2-3 minutes to heat through.
5. Serve the chicken and zucchini with a sprinkle of grated Parmesan cheese, if desired.

This chicken zucchini skillet with pesto is a simple yet flavorful low-sodium keto meal. The combination of juicy chicken, tender zucchini, and fragrant pesto creates a satisfying dish that’s perfect for a Saturday dinner. It’s quick, healthy, and low-carb, making it a great option for those following a keto lifestyle.

Roasted Cauliflower Steaks with Tahini Sauce

Roasted cauliflower steaks with tahini sauce are a unique and flavorful keto dish that’s perfect for a light, satisfying meal. The cauliflower steaks are roasted to perfection with a crispy exterior, and the creamy tahini sauce adds a nutty richness to each bite. This low-sodium recipe is both plant-based and keto-friendly, making it an excellent option for a delicious Saturday dinner.

Ingredients:

• 1 large head of cauliflower
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp ground turmeric
• 1/4 tsp ground black pepper
• 1/4 cup tahini
• 1 tbsp fresh lemon juice
• 1-2 tbsp water (to thin the sauce)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Remove the leaves and stem from the cauliflower, then slice it into 1-inch thick steaks. Arrange the cauliflower steaks on a baking sheet.
3. Drizzle the cauliflower with olive oil and season with cumin, turmeric, and black pepper.
4. Roast the cauliflower steaks in the oven for 25-30 minutes, flipping halfway through, until golden and tender.
5. While the cauliflower roasts, prepare the tahini sauce by whisking together tahini, lemon juice, and water in a small bowl until smooth. Adjust the water to reach your desired sauce consistency.
6. Once the cauliflower steaks are roasted, drizzle with tahini sauce and garnish with fresh parsley. Serve hot.

These roasted cauliflower steaks with tahini sauce are a flavorful and satisfying keto dish that’s perfect for anyone looking for a low-sodium, plant-based meal. The rich, creamy tahini sauce enhances the roasted cauliflower’s natural flavors, creating a unique and nutritious dish. This is a great option for a light Saturday dinner or a vegetarian keto meal.

Keto Chicken and Avocado Salad

This keto chicken and avocado salad is a refreshing, protein-packed meal that’s perfect for a light, low-sodium Saturday lunch or dinner. The combination of grilled chicken, creamy avocado, and crunchy mixed greens is a satisfying and flavorful option for those on a keto diet. It’s quick to make and full of healthy fats and fiber.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• 4 cups mixed salad greens (e.g., spinach, arugula, and romaine)
• 1 avocado, diced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, sliced
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil (for dressing)

Instructions:

1. Preheat a grill or grill pan to medium-high heat.
2. Rub the chicken breasts with olive oil, garlic powder, and black pepper. Grill for 5-7 minutes per side or until fully cooked and the internal temperature reaches 165°F (74°C).
3. Once the chicken is cooked, allow it to rest for a few minutes before slicing it into strips.
4. In a large bowl, combine the salad greens, diced avocado, cherry tomatoes, and cucumber.
5. Drizzle the salad with lemon juice and olive oil, then toss gently to combine.
6. Top the salad with the sliced chicken and serve immediately.

This keto chicken and avocado salad is a light yet satisfying dish that combines protein, healthy fats, and fresh vegetables into one easy-to-make meal. The grilled chicken pairs perfectly with the creamy avocado and crunchy greens, while the lemon dressing adds a refreshing tang. It’s a perfect low-sodium meal for a healthy Saturday lunch or dinner.

Garlic Butter Shrimp with Asparagus

This garlic butter shrimp with asparagus is a quick, flavorful keto dish that’s both low in sodium and high in protein. The shrimp is cooked in a rich, savory garlic butter sauce, while the asparagus provides a perfect, crunchy contrast. This dish is ideal for a light yet satisfying Saturday dinner, offering healthy fats, lean protein, and minimal carbs.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/4 tsp ground black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tablespoon of butter in a large skillet over medium heat. Add the asparagus and sauté for 4-5 minutes, until tender but still crisp. Remove from the skillet and set aside.
2. In the same skillet, add the remaining butter and garlic. Sauté for 1-2 minutes until the garlic is fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes per side, until the shrimp turn pink and opaque.
4. Return the asparagus to the skillet and toss everything together.
5. Drizzle with fresh lemon juice, sprinkle with black pepper and red pepper flakes (if using), and garnish with parsley before serving.

This garlic butter shrimp with asparagus is a simple yet elegant dish that’s full of flavor. The rich, buttery garlic sauce enhances the shrimp’s natural sweetness, while the asparagus adds a crunchy texture and fresh taste. It’s the perfect keto-friendly meal for a Saturday night—quick to prepare and full of satisfying, healthy ingredients.

Spaghetti Squash Carbonara

This low-carb spaghetti squash carbonara is a creamy, indulgent dish that stays true to the classic carbonara without the high carb count. The spaghetti squash replaces traditional pasta, while the creamy egg and cheese sauce gives it a rich, comforting flavor. It’s a low-sodium keto-friendly meal that makes a satisfying and delicious dinner option for a Saturday evening.

Ingredients:

• 1 medium spaghetti squash
• 4 slices of bacon, chopped
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1/4 tsp ground black pepper
• 1/2 tsp garlic powder
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for 35-40 minutes, or until tender.
3. While the squash is roasting, cook the bacon in a skillet over medium heat until crispy. Remove the bacon and set it aside.
4. In a bowl, whisk together the eggs, Parmesan cheese, heavy cream, black pepper, and garlic powder. Set aside.
5. Once the squash is cooked, use a fork to scrape the flesh into spaghetti-like strands.
6. In the skillet used for the bacon, toss the spaghetti squash with the bacon bits over medium heat for 1-2 minutes.
7. Slowly pour the egg mixture into the pan, stirring constantly to create a creamy sauce. The residual heat from the squash will cook the eggs and thicken the sauce.
8. Serve immediately, garnished with fresh parsley.

This spaghetti squash carbonara offers all the creamy, rich flavors of the traditional dish while being completely keto-friendly. The spaghetti squash provides a perfect low-carb base, while the bacon, cheese, and creamy egg sauce make it feel indulgent. It’s an excellent choice for a cozy Saturday night meal that won’t break your low-sodium, keto diet.

Baked Salmon with Lemon-Dill Sauce

This baked salmon with lemon-dill sauce is a delicious and healthy low-sodium keto meal that’s perfect for a light yet satisfying dinner. The salmon is baked to perfection and topped with a zesty, creamy lemon-dill sauce that complements the fish beautifully. Packed with omega-3 fatty acids, this dish is not only great for your heart but also a fantastic choice for anyone following a keto lifestyle.

Ingredients:

• 4 salmon fillets (skin-on or skinless)
• 2 tbsp olive oil
• 1/4 tsp ground black pepper
• 1/4 tsp garlic powder
• 1/4 cup sour cream
• 2 tbsp fresh lemon juice
• 1 tbsp fresh dill, chopped
• 1 tsp Dijon mustard

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with black pepper and garlic powder.
3. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
4. While the salmon bakes, prepare the lemon-dill sauce by whisking together sour cream, lemon juice, fresh dill, and Dijon mustard in a small bowl.
5. Once the salmon is done, remove it from the oven and serve with a generous drizzle of the lemon-dill sauce.

This baked salmon with lemon-dill sauce is a light, flavorful, and nutritious meal that’s perfect for a keto diet. The tender salmon is complemented by the creamy, zesty sauce, making each bite satisfying and refreshing. It’s a low-sodium, heart-healthy meal that’s quick to prepare and perfect for a Saturday dinner or special occasion.

Note: More recipes are coming soon!