35+ Healthy and Tasty Saturday Low Sodium Seafood Recipes to Try

Seafood lovers often face the challenge of preparing flavorful dishes while keeping sodium intake in check.

Whether you’re trying to lower your salt consumption or simply looking for a healthier way to enjoy seafood, there’s no need to compromise on taste.

Saturdays are the perfect time to experiment with new recipes that are both delicious and good for your health. In this blog post, we’ve compiled over 35 low-sodium seafood recipes to help you create vibrant, satisfying meals with minimal salt.

From light shrimp tacos to indulgent baked cod, these recipes offer something for everyone, so you can enjoy your weekend meals without worrying about your sodium intake.

These recipes are designed to bring out the natural flavors of seafood, using fresh herbs, citrus, and spices to add bold taste.

Whether you’re cooking for yourself or hosting a dinner with friends and family, these dishes will surely impress while supporting your health goals.

35+ Healthy and Tasty Saturday Low Sodium Seafood Recipes to Try

Eating low sodium doesn’t mean sacrificing flavor, especially when it comes to seafood.

With these 35+ Saturday low-sodium seafood recipes, you can enjoy a wide variety of healthy, delicious meals that bring out the best of what the ocean has to offer.

By using simple, wholesome ingredients and creative cooking techniques, you’ll find that reducing sodium doesn’t mean cutting out taste.

Make the most of your weekends with these easy-to-follow, nutrient-packed recipes that are both satisfying and good for you.

Lemon Herb Grilled Salmon

This Lemon Herb Grilled Salmon is a perfect choice for a Saturday meal. Packed with heart-healthy omega-3s and bursting with fresh, zesty flavors, it’s a simple yet impressive dish. Using low-sodium ingredients, this recipe delivers maximum taste without compromising on health. Pair it with a light salad or steamed vegetables for a wholesome, satisfying meal.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh dill, chopped
• ½ tsp black pepper
• Lemon wedges, for serving

Instructions:

1. Preheat your grill to medium heat.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, parsley, dill, and black pepper.
3. Brush the mixture generously over the salmon fillets.
4. Place the salmon on the grill, skin-side down. Cook for 6–8 minutes, then carefully flip and cook for another 2–3 minutes until the fish flakes easily with a fork.
5. Remove the salmon from the grill and serve immediately with lemon wedges.

This Lemon Herb Grilled Salmon is a delightful dish that’s easy to prepare and big on flavor. It’s perfect for a relaxed Saturday evening with family or friends. With its vibrant citrus-herb profile and health-conscious preparation, it’s sure to become a favorite in your weekend rotation.

Garlic Lemon Shrimp with Zoodles

If you’re craving something light and refreshing, this Garlic Lemon Shrimp with Zoodles is an excellent low-sodium seafood option. This recipe swaps traditional pasta for zucchini noodles, making it a nutritious and gluten-free meal that’s as delicious as it is easy to make.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchinis, spiralized
• 2 tbsp unsalted butter or olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• ½ tsp red pepper flakes (optional)
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions:

1. Heat a large skillet over medium heat and melt the butter (or heat olive oil).
2. Add garlic to the skillet and sauté for 1 minute until fragrant.
3. Toss in the shrimp and cook for 2–3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
4. Add the zucchini noodles to the skillet and cook for 2–3 minutes, stirring frequently.
5. Return the shrimp to the skillet, add lemon juice, red pepper flakes (if using), black pepper, and parsley. Toss everything together and cook for an additional minute.
6. Serve hot and garnish with extra parsley if desired.

Garlic Lemon Shrimp with Zoodles offers a quick, flavorful, and guilt-free dining experience. It’s a wonderful option for a casual Saturday dinner, leaving you satisfied without the heaviness of traditional pasta dishes. A true celebration of fresh, simple ingredients!

Low-Sodium Cod Chowder

This Low-Sodium Cod Chowder is a cozy, comforting dish that’s perfect for Saturday evenings. By using fresh cod, low-sodium broth, and plenty of aromatic herbs, this chowder delivers all the warmth and heartiness of a classic without excess salt.

Ingredients:

• 1 lb fresh cod fillets, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 2 medium potatoes, peeled and diced
• 3 cups low-sodium chicken or vegetable broth
• 1 cup milk (or unsweetened almond milk for a dairy-free option)
• 2 cloves garlic, minced
• 1 tsp thyme leaves
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots, and sauté until softened, about 5 minutes.
2. Stir in garlic, thyme, and black pepper, and cook for another minute.
3. Add the potatoes and broth to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes or until potatoes are tender.
4. Stir in the milk and cod pieces. Simmer gently for 5–7 minutes, until the cod is cooked through and flakes easily.
5. Adjust seasoning if needed, garnish with parsley, and serve warm.

This Low-Sodium Cod Chowder is a bowl of comfort that’s both nourishing and satisfying. It’s the perfect way to wind down your Saturday with a warm, hearty dish that feels indulgent but keeps health at the forefront. Enjoy it with crusty bread or a simple side salad for a complete meal.

Baked Tilapia with Tomato Basil Salsa

This Baked Tilapia with Tomato Basil Salsa is a light and flavorful seafood dish that’s perfect for a Saturday night dinner. The mild tilapia pairs beautifully with a fresh, tangy tomato-basil salsa, creating a balanced and satisfying meal. With minimal preparation and low sodium ingredients, it’s both healthy and delicious, making it an ideal choice for those looking to enjoy a light, flavorful dish without compromising on taste.

Ingredients:

• 4 tilapia fillets (6 oz each)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp paprika
• 2 medium tomatoes, diced
• 1/4 cup fresh basil, chopped
• 1 tbsp red onion, finely chopped
• 1 tbsp balsamic vinegar
• ½ tsp black pepper

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the tilapia fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and lemon juice. Sprinkle with garlic powder, paprika, and black pepper.
3. Bake the tilapia for 15–20 minutes, or until the fish flakes easily with a fork.
4. While the tilapia is baking, combine the diced tomatoes, basil, red onion, balsamic vinegar, and black pepper in a small bowl.
5. Once the tilapia is done, remove it from the oven and top each fillet with a generous spoonful of the tomato basil salsa. Serve immediately.

This Baked Tilapia with Tomato Basil Salsa is a delightful dish that offers bright, fresh flavors with minimal effort. The juicy tomato-basil salsa adds a refreshing contrast to the mild tilapia, making it a satisfying yet light dish. Perfect for a Saturday dinner, it brings together fresh ingredients and balanced flavors to create a meal everyone will enjoy.

Spicy Tuna Poke Bowl

A Spicy Tuna Poke Bowl is a vibrant and nourishing seafood option that’s easy to prepare and perfect for a weekend meal. This dish brings together marinated fresh tuna with a variety of fresh toppings, all served over a bed of rice. The spicy mayo adds a kick of flavor without excess sodium, and the dish can be customized with your favorite vegetables or toppings for a fully balanced meal.

Ingredients:

• 1 lb sushi-grade tuna, cut into cubes
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 tbsp sriracha sauce (adjust to your spice preference)
• 1 tbsp mayonnaise (or Greek yogurt for a lighter version)
• 1 cup cooked brown rice or white rice
• 1/2 cucumber, thinly sliced
• 1/2 avocado, sliced
• 2 green onions, chopped
• 1 tbsp sesame seeds
• 1/2 cup edamame, cooked

Instructions:

1. In a bowl, combine tuna, low-sodium soy sauce, rice vinegar, sesame oil, and grated ginger. Let the mixture marinate in the refrigerator for 15–20 minutes.
2. In a small bowl, whisk together sriracha and mayonnaise (or Greek yogurt) to create the spicy mayo.
3. Assemble your poke bowls by placing a scoop of rice in each bowl.
4. Top with marinated tuna, cucumber, avocado, edamame, and green onions. Drizzle with the spicy mayo and sprinkle sesame seeds over the top.
5. Serve immediately for a fresh, satisfying meal.

This Spicy Tuna Poke Bowl is a flavorful, customizable dish that makes the most of fresh ingredients. It’s a great choice for a healthy and satisfying Saturday meal, offering a balance of textures and flavors from the creamy avocado to the spicy mayo and tender tuna. Light but filling, it’s the perfect way to enjoy seafood in a fresh, modern way.

Shrimp and Avocado Lettuce Wraps

Shrimp and Avocado Lettuce Wraps are a fun, low-sodium, and healthy alternative to traditional tacos or wraps. The shrimp is seasoned with a tangy lime and cilantro marinade, then paired with creamy avocado slices in crisp lettuce leaves. These wraps are perfect for a light and fresh Saturday lunch or dinner, providing a satisfying meal without excess calories or sodium.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 lime, juiced
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp black pepper
• 1 head of butter lettuce or iceberg lettuce (leaves separated)
• 1 ripe avocado, sliced
• 1 small red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Salsa or hot sauce (optional)

Instructions:

1. In a bowl, combine olive oil, lime juice, cumin, paprika, garlic powder, and black pepper. Add the shrimp and toss to coat. Let marinate for 10–15 minutes.
2. Heat a skillet over medium heat and cook the shrimp for 2–3 minutes per side until they are pink and opaque.
3. To assemble the wraps, place a few shrimp in the center of each lettuce leaf.
4. Top with avocado slices, red onion, and fresh cilantro.
5. Serve the wraps with salsa or hot sauce on the side if desired.

These Shrimp and Avocado Lettuce Wraps are a light and refreshing meal that’s perfect for a Saturday. The shrimp’s zesty seasoning complements the creamy avocado, creating a balanced dish full of flavor. Low in sodium, high in healthy fats, and full of fresh ingredients, these wraps are a fun, healthy alternative to heavier meals and can easily be adapted to suit your tastes.

Grilled Shrimp Tacos with Mango Salsa

These Grilled Shrimp Tacos with Mango Salsa are a vibrant and flavorful way to enjoy seafood without the excess sodium. The combination of grilled shrimp and a sweet, tangy mango salsa makes for a refreshing, low-sodium meal. Perfect for a Saturday evening, these tacos are light yet satisfying and can easily be made with simple ingredients that burst with flavor.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 ripe mango, peeled and diced
• 1/2 red onion, finely diced
• 1/2 red bell pepper, finely diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions:

1. Preheat your grill to medium heat.
2. In a small bowl, mix olive oil, cumin, chili powder, garlic powder, and black pepper. Toss the shrimp in the mixture until evenly coated.
3. Grill the shrimp for 2–3 minutes on each side, or until they turn pink and opaque.
4. While the shrimp are grilling, combine the mango, red onion, red bell pepper, cilantro, lime juice, and a pinch of salt in a bowl to make the salsa.
5. Warm the tortillas on the grill or in a dry skillet.
6. To assemble the tacos, place 2–3 shrimp in each tortilla, top with mango salsa, and serve immediately.

These Grilled Shrimp Tacos with Mango Salsa are the perfect balance of sweet, spicy, and savory. The grilled shrimp adds a smoky flavor that pairs perfectly with the fresh, tangy mango salsa. Served in corn tortillas, this meal is light and refreshing, making it an ideal choice for a Saturday night meal that is both flavorful and health-conscious.

Low-Sodium Seafood Paella

A Low-Sodium Seafood Paella is a flavorful and satisfying dish that brings the essence of Spanish cuisine to your table without excessive salt. Packed with shrimp, mussels, and clams, this one-pan meal combines saffron-infused rice with the delicate flavors of fresh seafood. This dish is perfect for a weekend gathering, as it can be served family-style, and offers a healthier alternative to traditional paella by keeping sodium content in check.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1/2 lb mussels, cleaned
• 1/2 lb clams, cleaned
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 1/2 cups Arborio rice or short-grain rice
• 3 cups low-sodium chicken broth
• 1/2 tsp smoked paprika
• 1/2 tsp saffron threads
• 1/2 cup frozen peas
• 1 lemon, sliced
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pan or paella pan over medium heat. Add the onion, garlic, and bell pepper, and sauté until softened, about 5 minutes.
2. Stir in the rice and smoked paprika, cooking for 2–3 minutes until the rice is lightly toasted.
3. Add the chicken broth and saffron threads, and bring the mixture to a boil. Reduce heat to low and cover the pan. Simmer for about 15 minutes.
4. Add the shrimp, mussels, clams, and peas to the pan. Cover and cook for another 8–10 minutes until the seafood is cooked through and the shellfish has opened.
5. Remove from heat and garnish with lemon slices and fresh parsley. Serve immediately.

This Low-Sodium Seafood Paella offers the perfect combination of savory seafood and aromatic spices in a healthy, low-sodium version of a traditional dish. The richness of saffron-infused rice and fresh seafood, complemented by the burst of peas and citrusy lemon, makes it a satisfying and flavorful dish for any occasion. Whether for a family dinner or a weekend gathering, this paella is sure to impress without overwhelming the palate with too much salt.

Scallop and Asparagus Stir-Fry

The Scallop and Asparagus Stir-Fry is a quick, healthy dish that’s perfect for a busy Saturday night. Featuring tender scallops and crisp asparagus, this recipe brings together savory flavors with minimal preparation. By using a light touch with low-sodium soy sauce and other simple ingredients, this stir-fry is flavorful and low in sodium while remaining hearty enough for a satisfying meal.

Ingredients:

• 1 lb scallops, cleaned and patted dry
• 1 tbsp olive oil
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 cloves garlic, minced
• 1 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1/2 tsp ground ginger
• 1/4 tsp black pepper
• 2 green onions, sliced
• 1 tbsp sesame seeds (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the asparagus and sauté for 3–4 minutes until tender-crisp. Remove from the skillet and set aside.
3. In the same skillet, add the scallops and cook for 2–3 minutes on each side until golden brown and cooked through.
4. Add garlic, soy sauce, rice vinegar, ginger, and black pepper to the skillet, stirring to coat the scallops.
5. Return the asparagus to the skillet and toss everything together. Cook for an additional 1–2 minutes until the sauce has thickened slightly.
6. Garnish with green onions and sesame seeds before serving.

This Scallop and Asparagus Stir-Fry is a quick and delicious option for a Saturday dinner. The delicate sweetness of the scallops pairs perfectly with the crunchy asparagus, and the simple stir-fry sauce adds just the right amount of flavor. It’s a low-sodium dish that’s packed with nutrients and bright, fresh flavors, making it an ideal meal for those who want a healthy yet indulgent seafood dinner.

Seared Sea Bass with Lemon Caper Sauce

Seared Sea Bass with Lemon Caper Sauce is a refined yet simple seafood dish perfect for a Saturday dinner. The rich, buttery texture of the sea bass is enhanced by a tangy lemon caper sauce, creating a flavorful and elegant meal without relying on excess sodium. This dish pairs beautifully with roasted vegetables or a side salad for a complete, health-conscious meal.

Ingredients:

• 4 sea bass fillets (6 oz each)
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• Juice of 1 lemon
• 2 tbsp capers, drained
• 1/4 cup dry white wine (optional)
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the sea bass fillets with black pepper.
2. Add the fillets to the skillet, skin-side down (if applicable), and sear for 4–5 minutes on each side until golden brown and cooked through. Remove the fish from the skillet and set aside.
3. In the same skillet, melt butter over medium heat. Add the lemon juice, capers, and white wine (if using), stirring to combine. Cook for 1–2 minutes until the sauce slightly thickens.
4. Return the sea bass fillets to the skillet and spoon the sauce over the top.
5. Garnish with fresh parsley and serve immediately.

Seared Sea Bass with Lemon Caper Sauce offers a light yet rich dining experience. The delicate sea bass combined with the tangy, briny sauce makes this dish feel indulgent without being heavy. It’s a perfect choice for a sophisticated yet low-sodium Saturday meal that is full of bright, fresh flavors and an elegant presentation.

Garlic Butter Shrimp and Spinach Skillet

Garlic Butter Shrimp and Spinach Skillet is a quick and delicious low-sodium seafood dish that’s full of flavor and nutrients. The juicy shrimp are cooked in a rich garlic butter sauce and paired with fresh spinach for a satisfying and light meal. This recipe is perfect for a busy Saturday night when you want something fast but flavorful and healthy.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 4 cups fresh spinach
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 1/4 cup grated Parmesan (optional)

Instructions:

1. Heat 1 tablespoon of butter in a large skillet over medium heat. Add the shrimp and season with paprika and black pepper. Cook for 2–3 minutes on each side until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the remaining butter and minced garlic. Sauté for 1 minute until fragrant.
3. Add the spinach and cook for 2–3 minutes, stirring occasionally, until wilted.
4. Return the shrimp to the skillet and stir in the lemon juice. Cook for an additional 1–2 minutes to combine the flavors.
5. If desired, sprinkle grated Parmesan over the top before serving.

Garlic Butter Shrimp and Spinach Skillet is an easy and delicious dish that offers a perfect balance of flavors. The buttery shrimp paired with the earthy spinach creates a satisfying meal, while the garlic and lemon add a fresh, bright note. It’s a simple yet elegant choice for a Saturday night when you want a meal that’s both healthy and indulgent, all without the excess sodium.

Baked Cod with Roasted Vegetables

Baked Cod with Roasted Vegetables is a wholesome and low-sodium seafood dish that’s perfect for a Saturday meal. The mild, flaky cod fillets are baked to perfection, while a medley of colorful roasted vegetables adds depth of flavor and texture. This dish is a complete meal in one pan and provides a light yet satisfying option for those looking for a healthy, easy-to-make dinner.

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 medium zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 medium onion, sliced
• 1 tbsp fresh thyme leaves

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, arrange the cod fillets and drizzle with olive oil. Season with garlic powder, paprika, and black pepper.
3. In a separate bowl, toss the zucchini, bell peppers, cherry tomatoes, and onion with a little olive oil, salt, and pepper. Spread the vegetables evenly on the baking sheet around the cod.
4. Roast everything in the oven for 15–20 minutes, or until the cod flakes easily with a fork and the vegetables are tender.
5. Garnish with fresh thyme leaves before serving.

Baked Cod with Roasted Vegetables is a simple yet flavorful dish that combines the delicate texture of cod with the richness of roasted vegetables. This meal is light, healthy, and low in sodium while still providing a satisfying dining experience. It’s perfect for a Saturday dinner when you want something that feels special but is easy to prepare and enjoy.

Lemon Dill Salmon with Roasted Brussels Sprouts

Lemon Dill Salmon with Roasted Brussels Sprouts is a light, healthy seafood dish that’s bursting with fresh flavors. The zesty lemon and fragrant dill enhance the salmon’s rich, flaky texture, while the roasted Brussels sprouts add a perfect earthy contrast. This dish is low in sodium, high in omega-3s, and offers a nutrient-packed, satisfying meal. It’s perfect for a Saturday dinner when you want to indulge in healthy yet flavorful ingredients.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 tbsp olive oil
• Juice of 1 lemon
• 2 tsp fresh dill, chopped
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 cups Brussels sprouts, halved
• 1 tbsp balsamic vinegar (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, lemon juice, and sprinkle with garlic powder, dill, and black pepper.
3. In a separate bowl, toss the halved Brussels sprouts with a drizzle of olive oil and balsamic vinegar, then spread them around the salmon on the baking sheet.
4. Roast in the oven for 15–20 minutes, or until the salmon flakes easily with a fork and the Brussels sprouts are golden and tender.
5. Serve the salmon with the roasted Brussels sprouts on the side, garnished with extra fresh dill if desired.

Lemon Dill Salmon with Roasted Brussels Sprouts is a perfect balance of light, fresh flavors and savory satisfaction. The bright lemon and dill bring out the best in the salmon, while the roasted Brussels sprouts add a depth of flavor and texture. This meal is a fantastic choice for a low-sodium, heart-healthy Saturday dinner that’s easy to prepare and perfect for the whole family.

Shrimp and Zucchini Noodles with Pesto

Shrimp and Zucchini Noodles with Pesto is a low-carb, low-sodium dish that’s full of vibrant, fresh flavors. The tender shrimp is paired with zucchini noodles and a homemade pesto sauce that’s light yet packed with basil and garlic. This dish is perfect for a Saturday meal when you want a healthy, flavorful seafood option that’s easy to prepare and delicious.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 medium zucchinis, spiralized into noodles
• 2 tbsp olive oil
• 1/2 cup fresh basil leaves
• 2 tbsp pine nuts
• 2 cloves garlic
• 1 tbsp lemon juice
• 1 tbsp nutritional yeast or Parmesan cheese (optional)
• 1/4 tsp black pepper

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and sauté for 2–3 minutes on each side until they turn pink and opaque. Remove from the skillet and set aside.
2. In the same skillet, add the zucchini noodles and cook for 2–3 minutes until tender but still slightly crisp. Remove from heat and set aside.
3. To make the pesto, combine basil, pine nuts, garlic, lemon juice, and black pepper in a food processor. Pulse until finely chopped. Slowly drizzle in olive oil while processing until smooth. If desired, add nutritional yeast or Parmesan for added flavor.
4. Toss the zucchini noodles and shrimp with the pesto sauce until evenly coated.
5. Serve immediately, garnished with additional pine nuts or fresh basil if desired.

Shrimp and Zucchini Noodles with Pesto is a light, healthy alternative to traditional pasta dishes. The succulent shrimp and fresh zucchini noodles, combined with the bright and fragrant pesto, create a satisfying dish without the excess sodium. It’s perfect for a Saturday dinner when you’re craving something healthy, low-carb, and flavorful.

Miso-Glazed Cod with Sautéed Kale

Miso-Glazed Cod with Sautéed Kale is a savory and satisfying seafood dish that’s packed with flavor. The cod is coated in a rich, umami-packed miso glaze, while the sautéed kale provides a nutritious and slightly bitter contrast. This dish is a perfect Saturday dinner option for those seeking a healthy, flavorful meal with low sodium content, making it a well-rounded choice for seafood lovers.

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp black pepper
• 4 cups kale, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp sesame seeds (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together the miso paste, rice vinegar, honey, sesame oil, and black pepper until smooth.
3. Place the cod fillets on a baking sheet lined with parchment paper. Brush the miso glaze over the top of each fillet.
4. Bake the cod for 15–20 minutes or until the fish flakes easily with a fork.
5. While the cod is baking, heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
6. Add the kale and cook for 3–4 minutes, stirring occasionally, until it’s wilted and tender.
7. Serve the cod on top of the sautéed kale, garnished with sesame seeds if desired.

Miso-Glazed Cod with Sautéed Kale is a deliciously balanced dish that combines the rich umami of miso with the mild, flaky cod. The sautéed kale adds a nutritious, hearty component that complements the tender fish beautifully. This is a great low-sodium dinner option for a Saturday, providing a fulfilling and flavorful meal that’s both healthy and satisfying.

Note: More recipes are coming soon!