25+ Easy Sunday Low Sodium Cast Iron Skillet Recipes for a Healthy and Delicious Meal

When it comes to creating a hearty, satisfying meal for Sunday dinner, the last thing you want to worry about is high sodium content. With the convenience and versatility of a cast iron skillet, you can make flavorful, low-sodium dishes that the entire family will enjoy.

From succulent meats and flavorful seafood to vibrant vegetables and savory frittatas, the possibilities are endless with these 25+ low sodium cast iron skillet recipes.

Whether you’re looking to maintain a low-sodium diet or simply want to enjoy healthier meals without sacrificing taste, cast iron skillets are the perfect kitchen companion.

Their ability to evenly distribute heat and retain flavor makes them ideal for preparing everything from sizzling stir-fries to slow-cooked roasts.

In this article, you’ll find over 25 creative recipes that feature fresh, wholesome ingredients and are crafted with a focus on reducing sodium without compromising on flavor.

So, get ready to fire up your skillet and discover the joy of cooking delicious low-sodium meals that everyone will love!

25+ Easy Sunday Low Sodium Cast Iron Skillet Recipes for a Healthy and Delicious Meal

Cooking low-sodium meals doesn’t mean you have to compromise on taste. With these 25+ Sunday low sodium cast iron skillet recipes, you can enjoy a variety of healthy dishes packed with flavor and nutrients.

Whether you’re craving a comforting frittata, a hearty chicken stir-fry, or a zesty shrimp and spinach dish, your cast iron skillet can help you create satisfying meals that will delight the whole family.

By using fresh ingredients, creative seasonings, and simple cooking techniques, you’ll be able to enjoy flavorful meals while keeping sodium levels in check.

So, next Sunday, gather your ingredients, heat up your skillet, and get cooking!

Skillet Lemon Herb Chicken with Vegetables

This flavorful low-sodium chicken skillet recipe is full of fresh herbs and a burst of lemon. The dish combines tender chicken breasts with colorful vegetables like bell peppers, zucchini, and cherry tomatoes, all sautéed in olive oil and seasoned with garlic and fresh herbs. The cast iron skillet ensures even cooking and a beautifully seared crust, making it an easy yet sophisticated dish for your Sunday dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 tsp dried oregano
• 1 tsp dried thyme
• Fresh ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat a cast iron skillet over medium heat and add the olive oil.
2. Season the chicken breasts with black pepper and thyme. Add them to the skillet, cooking for 5-6 minutes on each side, until browned and cooked through. Remove the chicken and set aside.
3. In the same skillet, add the zucchini, bell pepper, and cherry tomatoes. Sauté for 3-4 minutes until softened.
4. Add the garlic, oregano, lemon zest, and lemon juice to the vegetables, stirring to combine.
5. Return the chicken to the skillet, spooning the vegetable mixture over the top. Let everything cook together for 2 minutes to heat through.
6. Garnish with fresh parsley before serving.

This low-sodium skillet meal is a refreshing and healthy option for a Sunday dinner. The combination of chicken and fresh vegetables with the bright citrus notes from the lemon creates a harmonious balance of flavors. It’s perfect for anyone looking to enjoy a nutritious meal without the added sodium, and the cast iron skillet ensures a perfect sear every time, making it a dish you can cook and serve in one pan!

Cast Iron Skillet Veggie Frittata

A veggie-packed frittata cooked in a cast iron skillet makes for a satisfying low-sodium breakfast or brunch. With eggs, spinach, mushrooms, onions, and a touch of cheese, this dish is both nutritious and filling. The cast iron skillet allows for even cooking and a beautiful golden crust, making it a crowd-pleasing, one-pan meal that’s perfect for a Sunday gathering.

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• ½ cup mushrooms, sliced
• 1 small onion, diced
• 1/3 cup low-fat shredded cheese (cheddar or mozzarella)
• 1 tbsp olive oil
• Fresh ground black pepper to taste
• 1 tsp garlic powder
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a 10-inch cast iron skillet over medium heat. Add the onions and mushrooms, sautéing for 4-5 minutes until softened.
3. Add the chopped spinach to the skillet and cook for another 2 minutes until wilted.
4. In a bowl, whisk the eggs, garlic powder, and black pepper. Pour the egg mixture over the sautéed vegetables in the skillet.
5. Sprinkle the shredded cheese evenly over the top.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and the top is golden.
7. Remove from the oven, garnish with fresh basil, and serve.

This veggie frittata is an easy and customizable low-sodium meal that’s both delicious and nutritious. Packed with eggs, greens, and vegetables, it provides a healthy dose of protein and fiber. The cast iron skillet ensures that the frittata is evenly cooked with a perfect golden crust. It’s an ideal dish for breakfast, brunch, or even a light dinner. Plus, it’s a great way to use up leftover vegetables, making it a versatile and practical recipe.

Skillet Garlic Shrimp with Spinach and Tomatoes

This quick and easy low-sodium shrimp skillet features succulent shrimp, fresh spinach, and juicy tomatoes all cooked together in a cast iron skillet. With the addition of garlic and a squeeze of lemon, this dish is full of vibrant flavors. It’s perfect for a light yet satisfying Sunday meal, and cooking it in a cast iron skillet ensures the shrimp get a beautiful sear.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 cups fresh spinach
• 1 cup cherry tomatoes, halved
• 1 lemon, juiced
• Fresh ground black pepper to taste
• Red pepper flakes (optional, for a kick)
• Fresh basil, chopped (for garnish)

Instructions:

1. Heat the olive oil in a cast iron skillet over medium-high heat.
2. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side, until they turn pink and are cooked through. Remove the shrimp and set aside.
4. In the same skillet, add the cherry tomatoes and spinach. Sauté for 2-3 minutes until the spinach wilts and the tomatoes begin to soften.
5. Return the shrimp to the skillet and toss everything together. Squeeze the lemon juice over the top and season with black pepper and red pepper flakes (if using).
6. Garnish with fresh basil before serving.

This Skillet Garlic Shrimp with Spinach and Tomatoes is a quick, low-sodium dish that’s bursting with fresh flavors. The combination of shrimp, garlic, and the citrusy zing from lemon pairs perfectly with the earthy spinach and sweet tomatoes. This is a great option for a light Sunday meal that doesn’t skimp on taste. The cast iron skillet ensures the shrimp get a beautiful sear, and it’s all cooked in one pan for easy cleanup. It’s a perfect recipe for anyone who wants to keep their sodium intake low while still enjoying a delicious meal.

Cast Iron Skillet Turkey and Sweet Potato Hash

This hearty and nutritious turkey and sweet potato hash is the ideal low-sodium breakfast or brunch dish. Packed with lean turkey, roasted sweet potatoes, onions, and bell peppers, it’s a one-pan meal that’s filling, flavorful, and full of color. The cast iron skillet ensures the sweet potatoes get a perfect crisp while the turkey stays tender, creating a satisfying texture and taste. This hash is a great way to fuel your day with protein and complex carbohydrates while keeping sodium in check.

Ingredients:

• 1 lb ground turkey breast
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 small onion, diced
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp ground cumin
• Fresh ground black pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat the olive oil in a 10-inch cast iron skillet over medium heat. Add the diced sweet potatoes and cook for 8-10 minutes, stirring occasionally until they are golden and tender.
2. Push the sweet potatoes to one side of the skillet and add the ground turkey breast. Cook for 5-7 minutes, breaking it apart with a spatula, until browned and fully cooked.
3. Add the onion and bell pepper to the skillet and cook for another 3-4 minutes until they soften.
4. Sprinkle the paprika, garlic powder, cumin, and black pepper over the mixture. Stir to combine all the ingredients.
5. Cook everything together for another 2-3 minutes to allow the flavors to meld.
6. Garnish with fresh cilantro or parsley and serve.

This turkey and sweet potato hash is the ultimate low-sodium breakfast or brunch dish that’s both filling and delicious. The combination of lean turkey, roasted sweet potatoes, and colorful vegetables gives you a balanced meal with a variety of textures and flavors. It’s a great option for meal prepping or serving a family, and the best part is that it’s cooked all in one skillet. With minimal sodium and maximum flavor, it’s a great addition to your Sunday meal rotation.

Skillet Baked Salmon with Asparagus and Garlic

Baked salmon paired with roasted asparagus in a cast iron skillet is a light, healthy, and low-sodium option for your Sunday dinner. The richness of the salmon is balanced by the delicate flavors of garlic and the earthiness of asparagus, making this dish a delightful treat. Baking it all in the skillet helps the salmon retain its moisture while allowing the asparagus to caramelize, creating a flavorful and satisfying meal that requires minimal effort.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 lemon, sliced
• Fresh ground black pepper to taste
• Fresh dill, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a 12-inch cast iron skillet over medium-high heat. Add the garlic and sauté for 1 minute until fragrant.
3. Arrange the salmon fillets in the skillet, skin side down. Place the asparagus around the salmon.
4. Squeeze lemon juice over the salmon and asparagus, then season with black pepper.
5. Transfer the skillet to the oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Garnish with fresh dill and serve with extra lemon slices.

This skillet-baked salmon with asparagus is a simple yet elegant low-sodium meal perfect for a relaxing Sunday. The salmon is perfectly cooked and flaky, with the garlic and lemon adding brightness and depth of flavor. The asparagus complements the dish with its tender yet slightly crispy texture. This one-pan meal is both light and nourishing, making it an excellent choice for anyone looking to enjoy a nutritious, low-sodium dinner without a lot of fuss. The cast iron skillet makes for an easy cleanup, too!

Cast Iron Skillet Veggie and Quinoa Stir-Fry

This colorful and nutritious veggie and quinoa stir-fry is a fantastic low-sodium option for a satisfying lunch or dinner. Packed with quinoa, mixed vegetables, and a medley of aromatic spices, this dish is filling and wholesome. The cast iron skillet allows the vegetables to develop a slight char while keeping them tender, and the quinoa adds a hearty texture that complements the other ingredients. It’s a great plant-based meal that’s full of fiber, protein, and antioxidants.

Ingredients:

• 1 cup quinoa, cooked
• 1 tbsp olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 small zucchini, diced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 1 tsp cumin
• ½ tsp smoked paprika
• Fresh ground black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large cast iron skillet over medium heat. Add the onion and sauté for 2-3 minutes until softened.
2. Add the bell pepper, zucchini, and broccoli to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender and slightly charred.
3. Stir in the garlic, turmeric, cumin, smoked paprika, and black pepper. Cook for another 1-2 minutes to toast the spices.
4. Add the cooked quinoa to the skillet and stir to combine. Cook for 3-4 minutes until the quinoa is heated through and has absorbed the flavors of the vegetables and spices.
5. Garnish with fresh cilantro and serve.

This veggie and quinoa stir-fry is a vibrant, low-sodium dish that’s both satisfying and nourishing. The quinoa provides a hearty base while the assortment of colorful vegetables adds texture and a range of nutrients. The spices bring warmth and complexity to the dish without adding any salt, making it an ideal option for anyone seeking to reduce their sodium intake. The cast iron skillet allows the vegetables to cook evenly and develop a nice char, which enhances the overall flavor. This recipe is not only healthy but also a versatile choice for any day of the week.

Cast Iron Skillet Lemon Herb Chicken with Veggies

This Cast Iron Skillet Lemon Herb Chicken with Veggies is a light yet hearty meal that brings out the natural flavors of the ingredients. The chicken is marinated in a refreshing blend of lemon, olive oil, and herbs before being seared to perfection in the skillet. Paired with a medley of roasted vegetables, this dish is not only low in sodium but also full of vitamins, antioxidants, and lean protein. It’s an easy and flavorful choice for a wholesome Sunday dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 lemon (zested and juiced)
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp garlic powder
• 1 cup baby carrots
• 1 cup Brussels sprouts, halved
• 1 red onion, quartered
• Fresh ground black pepper to taste

Instructions:

1. In a small bowl, combine lemon juice, lemon zest, olive oil, thyme, rosemary, garlic powder, and black pepper. Whisk together.
2. Place the chicken breasts in a shallow dish and pour the marinade over them. Let the chicken marinate in the fridge for at least 30 minutes (or up to 2 hours).
3. Preheat your oven to 375°F (190°C).
4. Heat 1 tbsp olive oil in a 12-inch cast iron skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, until golden brown.
5. Add the baby carrots, Brussels sprouts, and red onion to the skillet around the chicken. Drizzle with the remaining marinade and season with black pepper.
6. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
7. Serve hot, garnished with fresh parsley if desired.

This lemon herb chicken with roasted veggies is a perfect low-sodium Sunday meal. The zesty lemon marinade infuses the chicken with refreshing citrus flavors, while the roasted vegetables offer a natural sweetness and texture. The cast iron skillet ensures everything cooks evenly, creating a delicious, one-pan meal that’s both filling and nutritious. With minimal sodium and a balance of protein and vegetables, it’s a fantastic option for anyone looking for a heart-healthy and satisfying dinner.

Skillet Veggie Frittata with Spinach and Mushrooms

This Skillet Veggie Frittata with Spinach and Mushrooms is a wonderful low-sodium option for breakfast, brunch, or dinner. Packed with fresh spinach, mushrooms, and eggs, this frittata is a great source of protein and essential nutrients. The combination of flavors from sautéed vegetables, a sprinkle of fresh herbs, and the creamy eggs creates a satisfying dish that’s both light and filling. The cast iron skillet makes it easy to bake the frittata to a perfect golden brown on top while keeping the inside tender and fluffy.

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 1 tbsp olive oil
• ½ tsp dried basil
• ½ tsp dried oregano
• Fresh ground black pepper to taste
• ¼ cup shredded low-fat cheese (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat the olive oil in a 10-inch cast iron skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
3. Add the sliced mushrooms and cook for an additional 5 minutes until they release their moisture and become tender.
4. Stir in the chopped spinach and cook for another 2-3 minutes until wilted.
5. In a separate bowl, whisk the eggs with dried basil, oregano, and black pepper. Pour the egg mixture over the vegetables in the skillet. Stir gently to combine.
6. Reduce the heat to low and cook for 3-4 minutes until the edges begin to set.
7. Transfer the skillet to the oven and bake for 8-10 minutes, or until the frittata is fully set and golden brown on top.
8. Remove from the oven and let cool for a few minutes before slicing. Garnish with fresh parsley and serve.

This veggie frittata is a quick and easy low-sodium dish that’s perfect for any meal of the day. It’s full of fresh vegetables, making it a nutritious choice, while the eggs provide a satisfying amount of protein. The cast iron skillet ensures even cooking, giving the frittata a crispy edge while keeping the inside soft and creamy. It’s a great way to enjoy a filling meal with minimal sodium, and it can be customized with your favorite veggies or cheese. This frittata is both versatile and delicious, ideal for those looking to enjoy a healthy, flavorful dish.

Skillet Garlic and Herb Shrimp with Zucchini Noodles

This Skillet Garlic and Herb Shrimp with Zucchini Noodles is a low-sodium, low-carb alternative to traditional pasta dishes. The shrimp is sautéed in a garlicky herb mixture, infusing it with savory flavors. Paired with spiralized zucchini noodles, this dish is light, refreshing, and full of protein. The garlic and herbs give the shrimp a rich, aromatic flavor without adding any salt. It’s a perfect quick-and-easy meal for a low-sodium Sunday dinner that feels indulgent yet healthy.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchinis, spiralized into noodles
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp crushed red pepper flakes (optional)
• Fresh ground black pepper to taste
• 1 tbsp fresh lemon juice
• Fresh parsley for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large cast iron skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
2. Add the shrimp to the skillet and cook for 3-4 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.
3. Remove the shrimp from the skillet and set aside. In the same skillet, add the remaining olive oil, spiralized zucchini noodles, oregano, and crushed red pepper flakes (if using). Cook for 2-3 minutes, stirring occasionally, until the zucchini noodles soften but still have a bit of bite.
4. Add the cooked shrimp back into the skillet, toss with the zucchini noodles, and cook for another 1-2 minutes.
5. Squeeze fresh lemon juice over the dish and season with black pepper to taste.
6. Garnish with fresh parsley and serve.

This skillet garlic and herb shrimp with zucchini noodles is a fantastic low-sodium meal that’s both satisfying and refreshing. The shrimp is cooked to perfection, and the zucchini noodles provide a crunchy, fresh alternative to pasta. The garlic, lemon, and herbs bring a burst of flavor without relying on salt, making this dish an excellent choice for anyone aiming to reduce sodium intake. Quick to prepare and loaded with nutrients, this dish is a perfect light meal for a healthy Sunday evening.

Cast Iron Skillet Balsamic Chicken with Asparagus

This Cast Iron Skillet Balsamic Chicken with Asparagus is a simple, elegant dish that combines tender chicken breasts with a rich balsamic vinegar glaze and roasted asparagus. The balsamic vinegar adds a tangy sweetness to the dish, while the fresh herbs enhance the overall flavor profile. This low-sodium recipe offers a balanced mix of protein, fiber, and antioxidants, making it an ideal choice for a nutritious and flavorful Sunday dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 bunch of asparagus, trimmed
• 2 tbsp balsamic vinegar
• 1 tsp dried basil
• 1 tsp dried thyme
• Fresh ground black pepper to taste
• 1 clove garlic, minced
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat 1 tablespoon of olive oil in a 12-inch cast iron skillet over medium-high heat. Season the chicken breasts with black pepper, basil, and thyme. Place the chicken in the skillet and sear for 4-5 minutes per side, until golden brown.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the trimmed asparagus and garlic, sautéing for 2-3 minutes.
4. Drizzle the balsamic vinegar over the chicken, then return the chicken to the skillet, nestling it among the asparagus.
5. Transfer the skillet to the oven and roast for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender.
6. Garnish with fresh parsley before serving.

This Balsamic Chicken with Asparagus is a delightful low-sodium recipe that is packed with flavor and texture. The balsamic vinegar provides a sweet yet tangy finish, complementing the chicken and roasted asparagus beautifully. Cooking everything in a cast iron skillet ensures even heat distribution, making the chicken juicy and the veggies perfectly tender. It’s a fantastic choice for anyone looking for a quick and elegant low-sodium meal for a Sunday dinner.

Cast Iron Skillet Sweet Potato Hash

A comforting and hearty dish, this Cast Iron Skillet Sweet Potato Hash features roasted sweet potatoes, bell peppers, onions, and a sprinkle of fresh herbs. This versatile recipe can be served as a breakfast, brunch, or dinner. It’s an easy, nutritious meal that’s naturally low in sodium and high in vitamins and fiber. The addition of a fried egg on top makes it extra satisfying, giving you a balanced meal to fuel your day.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 small onion, diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• Fresh ground black pepper to taste
• 2 large eggs (optional, for topping)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Heat the olive oil in a 12-inch cast iron skillet over medium heat. Add the diced sweet potatoes and cook for 5-6 minutes, stirring occasionally, until they begin to soften.
3. Add the bell pepper and onion to the skillet, and sprinkle with smoked paprika, cumin, and black pepper. Stir to combine and continue cooking for another 10-12 minutes until the sweet potatoes are tender and lightly browned.
4. If using, crack two eggs on top of the hash and transfer the skillet to the oven. Bake for 5-7 minutes, or until the eggs are cooked to your desired level of doneness.
5. Garnish with fresh parsley and serve immediately.

This Sweet Potato Hash is a warm, comforting dish that’s packed with flavor and nutrients. The combination of sweet potatoes and bell peppers offers a naturally sweet and savory base, while the eggs (if included) add a satisfying protein boost. The smoky paprika and cumin create an aromatic depth that makes this dish so delicious without needing any added salt. Perfect for a low-sodium Sunday meal, this hash is filling, flavorful, and customizable to your taste.

Skillet Herb-Crusted Salmon with Garlic Roasted Vegetables

This Skillet Herb-Crusted Salmon with Garlic Roasted Vegetables is a nutrient-packed, low-sodium meal that’s ideal for any day of the week. The salmon fillets are coated in a fragrant herb crust and seared in the cast iron skillet, creating a crispy exterior while keeping the inside moist and tender. Paired with garlic-roasted vegetables like zucchini and bell peppers, this dish offers a wholesome balance of protein and vegetables, making it a perfect choice for a low-sodium Sunday dinner.

Ingredients:

• 2 salmon fillets
• 2 tbsp olive oil
• 1 tsp dried parsley
• 1 tsp dried dill
• 1 tsp garlic powder
• Fresh ground black pepper to taste
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 tbsp garlic, minced
• Fresh lemon wedges for serving

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix the olive oil, dried parsley, dried dill, garlic powder, and black pepper. Brush the mixture onto both sides of the salmon fillets.
3. Heat 1 tablespoon of olive oil in a 12-inch cast iron skillet over medium-high heat. Once hot, add the salmon fillets and cook for 3-4 minutes per side, until the crust is golden brown and the salmon is cooked through.
4. While the salmon is cooking, place the zucchini and red bell pepper slices on a baking sheet. Drizzle with olive oil, minced garlic, and black pepper. Roast in the preheated oven for 10-12 minutes, until tender.
5. Serve the salmon fillets with the roasted vegetables on the side. Garnish with fresh lemon wedges for a burst of citrus flavor.

This Skillet Herb-Crusted Salmon with Garlic Roasted Vegetables is a low-sodium, flavorful meal that is both nutritious and satisfying. The herb crust on the salmon adds a punch of flavor without needing salt, and the roasted vegetables bring a natural sweetness and depth of taste to the dish. The fresh lemon wedges are the perfect finishing touch, elevating the dish with a bit of citrus brightness. This is a quick, healthy, and delicious low-sodium meal that can be prepared in under 30 minutes, making it a great choice for a stress-free Sunday dinner.

Cast Iron Skillet Garlic Lemon Shrimp with Spinach

This Cast Iron Skillet Garlic Lemon Shrimp with Spinach is a quick, flavorful dish that’s both light and satisfying. The shrimp are sautéed in a garlic and lemon-infused olive oil, giving them a fresh, bright flavor. Paired with wilted spinach, this low-sodium dish is rich in protein, vitamins, and minerals. It’s an ideal recipe for anyone who enjoys seafood and is looking for a healthy, low-sodium meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 6 cups fresh spinach
• Fresh ground black pepper to taste
• 1 tsp red pepper flakes (optional for heat)
• Fresh parsley for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a 12-inch cast iron skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
2. Add the shrimp to the skillet, seasoning them with black pepper and red pepper flakes (if using). Cook the shrimp for 2-3 minutes on each side until pink and cooked through.
3. Remove the shrimp from the skillet and set aside. In the same skillet, add the remaining olive oil and the spinach. Cook for 2-3 minutes, stirring occasionally, until the spinach wilts.
4. Return the shrimp to the skillet and squeeze the lemon juice over the mixture, adding the lemon zest as well. Toss to combine and heat through.
5. Garnish with fresh parsley before serving.

This Cast Iron Skillet Garlic Lemon Shrimp with Spinach is a light, refreshing dish that is bursting with flavor. The garlic and lemon create a bright, savory sauce that pairs perfectly with the succulent shrimp and tender spinach. This recipe is quick to prepare and offers a well-rounded, low-sodium meal that’s perfect for a Sunday dinner. The addition of fresh parsley adds a pop of color and freshness, making this dish both delicious and visually appealing.

Cast Iron Skillet Veggie Frittata

This Cast Iron Skillet Veggie Frittata is a versatile and nutritious dish that’s perfect for a low-sodium Sunday breakfast or brunch. Packed with fresh vegetables like bell peppers, onions, and spinach, it’s an excellent source of vitamins and fiber. Eggs provide protein and a creamy texture, making this frittata filling and satisfying. It’s an easy way to incorporate a variety of vegetables into your meal while keeping sodium levels low.

Ingredients:

• 6 large eggs
• 1 tbsp olive oil
• 1 bell pepper, diced
• 1 small onion, diced
• 1 cup fresh spinach, chopped
• 1 small zucchini, diced
• Fresh ground black pepper to taste
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ cup shredded mozzarella cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a 12-inch cast iron skillet over medium heat. Add the bell pepper, onion, zucchini, and spinach. Sauté for 5-6 minutes, until the vegetables are softened and the spinach has wilted.
3. In a bowl, whisk together the eggs, black pepper, oregano, and basil. Pour the egg mixture over the sautéed vegetables in the skillet, stirring gently to distribute evenly.
4. Cook on the stove for 3-4 minutes until the edges begin to set, then transfer the skillet to the preheated oven.
5. Bake for 10-12 minutes, until the frittata is fully set and lightly golden on top. If using cheese, sprinkle it over the frittata during the last 2 minutes of baking.
6. Slice and serve warm.

This Cast Iron Skillet Veggie Frittata is a nutritious and satisfying meal that’s easy to make and packed with fresh flavors. The eggs serve as a rich, creamy base, while the vegetables provide a hearty and healthy addition. The herbs bring a delightful depth of flavor without needing any added salt, making this a perfect low-sodium option for any meal of the day. Whether served for breakfast, brunch, or dinner, this frittata is sure to become a favorite.

Cast Iron Skillet Chicken and Vegetable Stir-Fry

This Cast Iron Skillet Chicken and Vegetable Stir-Fry is a quick and healthy meal that’s both filling and flavorful. With lean chicken breast, colorful vegetables like bell peppers, carrots, and broccoli, this stir-fry is packed with nutrients. The savory sauce made with low-sodium soy sauce, ginger, and garlic brings it all together. This is a great option for a low-sodium, one-pan dinner that can be on the table in under 30 minutes.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 tbsp olive oil
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• Fresh ground black pepper to taste
• Sesame seeds for garnish (optional)

Instructions:

1. Heat olive oil in a 12-inch cast iron skillet over medium-high heat. Add the sliced chicken and cook for 5-6 minutes until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the bell pepper, carrot, and broccoli. Cook for 4-5 minutes, stirring frequently, until the vegetables are tender-crisp.
3. Add the minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant.
4. Return the chicken to the skillet. Add the low-sodium soy sauce, rice vinegar, and sesame oil. Stir to combine and cook for an additional 2-3 minutes to heat through.
5. Season with black pepper to taste and garnish with sesame seeds, if desired.

This Cast Iron Skillet Chicken and Vegetable Stir-Fry is a quick, healthy, and satisfying meal that’s perfect for a busy Sunday. The lean chicken provides protein, while the colorful vegetables offer a variety of vitamins and minerals. The savory sauce adds a rich flavor without relying on excess salt, making this a delicious low-sodium meal. Whether served over brown rice or on its own, this stir-fry is a great option for a nutritious and flavorful dinner.

Note: More recipes are coming soon!