25+ Easy Sunday Low-Sodium Dinner Recipes for a Relaxing Family Meal

When it comes to preparing meals for the week, Sunday dinners are a special time for families and friends to gather and enjoy a comforting meal.

However, for those who are mindful of their sodium intake or looking to adopt a healthier lifestyle, traditional Sunday meals can sometimes feel like a challenge.

The good news is that you can still enjoy a hearty, satisfying dinner while keeping sodium levels in check.

By focusing on fresh, wholesome ingredients and simple, flavorful seasoning techniques, it’s easy to create a variety of low-sodium dinner recipes that are both delicious and nourishing.

In this blog post, we’ve curated a list of 25+ Sunday low sodium dinner recipes that are perfect for anyone looking to enjoy a healthy, flavorful meal without the worry of excess salt.

From light salads to hearty casseroles and grilled delights, these recipes offer a range of options to suit all tastes and dietary needs.

Whether you’re cooking for your family or preparing a meal to enjoy yourself, these low-sodium dishes are a great way to keep Sunday dinners enjoyable and nutritious.

25+ Easy Sunday Low-Sodium Dinner Recipes for a Relaxing Family Meal

Eating well doesn’t have to mean sacrificing flavor or indulgence, and these 25+ Sunday low-sodium dinner recipes prove just that.

By focusing on fresh vegetables, lean proteins, and natural herbs and spices, you can create dishes that are bursting with flavor and good for your health.

Not only are these recipes easy to prepare, but they also ensure that you’re not overloading on sodium, which can be crucial for maintaining heart health, managing blood pressure, and staying energized.

So, the next time you’re planning your Sunday dinner, try one (or more) of these low-sodium recipes to enjoy a meal that’s as healthy as it is delicious.

Lemon Herb Grilled Chicken with Roasted Vegetables

This Lemon Herb Grilled Chicken with Roasted Vegetables is a refreshing and healthy low-sodium dinner option. It features juicy chicken marinated in a zesty lemon and herb mixture, paired with a variety of colorful roasted vegetables. It’s a perfect balance of protein and fiber with a satisfying and flavorful kick, making it a great choice for a Sunday meal. Best of all, it’s easy to prepare and packed with nutrients!

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 lemons (juice and zest)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 cup baby carrots
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 tablespoon olive oil (for roasting)
• Fresh parsley for garnish

Instructions:

1. In a bowl, whisk together the lemon juice, lemon zest, olive oil, garlic, rosemary, thyme, black pepper, and paprika.
2. Place the chicken breasts in a resealable bag or shallow dish, and pour the marinade over them. Seal and refrigerate for at least 30 minutes or overnight.
3. Preheat your grill to medium-high heat. Grill the chicken for 6-7 minutes per side, or until fully cooked.
4. While the chicken grills, preheat the oven to 400°F (200°C). Place the carrots, bell pepper, and zucchini on a baking sheet and toss with olive oil. Roast for 20-25 minutes, or until tender and lightly browned.
5. Once the chicken is done, remove from the grill and let it rest for a few minutes. Serve alongside the roasted vegetables and garnish with fresh parsley.

This Lemon Herb Grilled Chicken with Roasted Vegetables is a well-balanced low-sodium dinner that brings together fresh flavors and satisfying textures. The bright, citrusy marinade gives the chicken a burst of flavor, while the roasted vegetables offer a comforting, hearty side. This meal is perfect for a Sunday dinner, as it’s not only delicious but also nutritious and easy to prepare. It’s a great way to kick-start a week of healthy eating without compromising on taste.

Baked Salmon with Quinoa and Steamed Broccoli

Baked Salmon with Quinoa and Steamed Broccoli is a light yet filling low-sodium dinner that’s perfect for a Sunday evening. The salmon is delicately baked to perfection, offering a tender, flaky texture while maintaining all of its healthy omega-3s. The quinoa provides a wholesome, protein-packed base, and the steamed broccoli adds a nutrient-rich, crisp side. Together, they create a well-rounded meal that’s both satisfying and heart-healthy.

Ingredients:

• 4 salmon fillets
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 cup quinoa
• 2 cups water or low-sodium vegetable broth
• 1 bunch broccoli, cut into florets
• Lemon wedges for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle olive oil over the salmon and sprinkle with garlic powder and black pepper.
2. Bake the salmon for 15-20 minutes, or until the fish easily flakes with a fork.
3. While the salmon bakes, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water (or vegetable broth). Bring to a boil, then reduce the heat to low and cover. Cook for 15-18 minutes, or until the quinoa is fluffy and the liquid has been absorbed.
4. For the broccoli, steam the florets in a steamer basket over boiling water for about 5-7 minutes, or until tender but still bright green.
5. To serve, divide the quinoa between four plates, top with the baked salmon, and add a side of steamed broccoli. Garnish with lemon wedges.

Baked Salmon with Quinoa and Steamed Broccoli is a quick, easy, and heart-healthy low-sodium dinner that’s perfect for a Sunday evening meal. The combination of nutrient-packed salmon, quinoa, and broccoli creates a complete and satisfying dish. This meal is light yet filling, providing a perfect balance of healthy fats, fiber, and protein. It’s a great way to enjoy a wholesome dinner without the excess sodium, and it’s sure to leave you feeling nourished and satisfied.

Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili is a rich and flavorful low-sodium dish that’s perfect for a cozy Sunday dinner. This hearty chili is packed with fiber, antioxidants, and protein, thanks to the combination of sweet potatoes, black beans, and a blend of spices. It’s not only low in sodium but also rich in taste, offering a slightly sweet and smoky flavor profile that will warm you from the inside out.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes (no salt added)
• 1 cup low-sodium vegetable broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon black pepper
• 1 tablespoon fresh cilantro, chopped (for garnish)
• 1/2 cup plain Greek yogurt (optional, for serving)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes, or until softened.
2. Add the cubed sweet potatoes, black beans, diced tomatoes, vegetable broth, cumin, smoked paprika, chili powder, cinnamon, and black pepper. Stir to combine.
3. Bring the chili to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the sweet potatoes are tender.
4. Taste and adjust the seasonings, if needed. Serve the chili hot, garnished with fresh cilantro and a dollop of Greek yogurt if desired.

Sweet Potato and Black Bean Chili is a warming and filling low-sodium dinner that’s packed with nutrition and flavor. The combination of sweet potatoes and black beans creates a hearty base, while the blend of spices adds a depth of flavor that will satisfy your taste buds. This chili is perfect for a Sunday dinner, especially on cooler days when you want something comforting but healthy. It’s easy to make, budget-friendly, and a great option for anyone looking to enjoy a low-sodium meal without sacrificing taste.

Turkey Meatballs with Zucchini Noodles

Turkey Meatballs with Zucchini Noodles is a fantastic low-sodium dinner choice that combines lean protein with nutrient-packed vegetables. The turkey meatballs are perfectly seasoned and baked to a juicy texture, served over spiralized zucchini noodles to keep the dish light and healthy. This dish is not only low in sodium but also gluten-free and low-carb, making it an excellent choice for a satisfying and guilt-free Sunday dinner.

Ingredients:

• 1 lb ground turkey
• 1/4 cup whole wheat breadcrumbs
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 2 medium zucchinis, spiralized
• 1 tablespoon olive oil
• 1 cup no-sodium-added marinara sauce
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). In a mixing bowl, combine the ground turkey, breadcrumbs, egg, Parmesan, oregano, garlic powder, and black pepper. Mix until just combined and form into meatballs, about 1 inch in diameter.
2. Place the meatballs on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until fully cooked through.
3. While the meatballs bake, heat olive oil in a large skillet over medium heat. Add the spiralized zucchini and sauté for 3-4 minutes until tender but still crisp. Set aside.
4. In the same skillet, heat the marinara sauce over low heat. Once the meatballs are done baking, add them to the sauce and simmer for 5 minutes.
5. To serve, plate the zucchini noodles and top with turkey meatballs and sauce. Garnish with fresh basil leaves.

Turkey Meatballs with Zucchini Noodles is a delightful low-sodium dinner that’s light on calories but big on flavor. The turkey meatballs are savory and tender, complemented by the freshness of the zucchini noodles. The marinara sauce ties everything together, creating a dish that feels indulgent without the high sodium content. This meal is perfect for a Sunday evening when you want to enjoy a satisfying dinner without the guilt, and it’s a great option for anyone looking for a healthy, low-carb meal.

Veggie-Stuffed Bell Peppers

Veggie-Stuffed Bell Peppers are a vibrant and healthy low-sodium dinner option that’s both filling and full of flavor. These colorful peppers are stuffed with a flavorful mix of quinoa, black beans, and vegetables, creating a perfect balance of fiber, protein, and antioxidants. This dish is not only vegetarian and low-sodium but also packed with nutrients, making it an excellent choice for a wholesome Sunday dinner.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced tomatoes (no salt added)
• 1/4 cup chopped cilantro
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon black pepper
• 1/2 cup shredded low-fat cheese (optional)
• Fresh lime wedges for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
2. In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cilantro, cumin, chili powder, and black pepper. Mix until well combined.
3. Stuff the peppers with the quinoa mixture, pressing down gently to fill them completely. If desired, top with shredded cheese.
4. Cover the baking dish with foil and bake for 30 minutes. If using cheese, remove the foil during the last 5 minutes to allow the cheese to melt and bubble.
5. Serve the stuffed peppers hot, garnished with fresh lime wedges.

Veggie-Stuffed Bell Peppers are a colorful, nutrient-packed low-sodium dinner that’s perfect for a Sunday evening. The combination of quinoa, black beans, and vegetables provides a satisfying and hearty filling that’s rich in protein and fiber. The bell peppers themselves add a touch of sweetness, and the optional cheese provides a creamy finish. This dish is not only delicious but also versatile, allowing for customization based on your preferences. It’s an ideal choice for anyone looking to enjoy a light, wholesome meal without sacrificing taste or nutrition.

Grilled Portobello Mushroom Burgers

Grilled Portobello Mushroom Burgers offer a satisfying, low-sodium alternative to traditional beef burgers. The meaty texture of the Portobello mushrooms makes them the perfect substitute for a burger patty. Grilled to perfection and served with fresh toppings and a whole-grain bun, this dish is both nutritious and delicious. It’s a great option for anyone seeking a plant-based, low-sodium dinner that doesn’t compromise on flavor.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 4 whole-grain burger buns
• 1 ripe avocado, sliced
• 1 tomato, sliced
• Fresh lettuce leaves
• Mustard or low-sodium ketchup for serving (optional)

Instructions:

1. Preheat your grill or grill pan to medium-high heat. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic powder, and black pepper.
2. Brush the Portobello mushrooms with the olive oil mixture on both sides.
3. Grill the mushrooms for 4-5 minutes per side, or until tender and cooked through.
4. Toast the whole-grain buns on the grill for 1-2 minutes until lightly browned.
5. Assemble the burgers by placing a grilled mushroom on the bottom bun, followed by avocado slices, tomato, and lettuce. Top with the other half of the bun and add mustard or ketchup if desired.

Grilled Portobello Mushroom Burgers are a healthy and delicious low-sodium dinner that offers all the satisfaction of a traditional burger, but with a plant-based twist. The Portobello mushrooms provide a meaty texture that’s perfect for grilling, and the balsamic vinegar adds a rich depth of flavor. Paired with fresh toppings like avocado, tomato, and lettuce, this burger is both refreshing and fulfilling. It’s a great way to enjoy a low-sodium meal that’s rich in flavor, and perfect for a Sunday evening when you want something light yet satisfying.

Baked Lemon Herb Salmon

Baked Lemon Herb Salmon is a light yet flavorful dish that’s perfect for a low-sodium Sunday dinner. The fresh, bright flavors of lemon and herbs elevate the tender, flaky salmon, while keeping the sodium content to a minimum. This dish is not only low in sodium but also rich in omega-3 fatty acids, making it a healthy choice for anyone looking to maintain a balanced diet. Serve it with a side of roasted vegetables or a green salad for a complete meal.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 tablespoon olive oil
• 1 lemon, sliced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper
• Fresh dill for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper.
2. Drizzle the olive oil over the fillets and sprinkle with minced garlic, thyme, parsley, and black pepper.
3. Place lemon slices on top of each fillet.
4. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Garnish with fresh dill before serving.

Baked Lemon Herb Salmon is a healthy, low-sodium dinner that’s both simple and delicious. The combination of lemon, garlic, and herbs infuses the salmon with bright, aromatic flavors without the need for added salt. The dish is a great source of protein and heart-healthy omega-3s, making it a perfect choice for anyone looking for a light yet satisfying meal. Whether you’re enjoying it on a Sunday night or any other day of the week, this salmon recipe is a great way to nourish your body without compromising on taste.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a delightful low-sodium alternative to traditional pasta dishes. The roasted spaghetti squash acts as a perfect substitute for noodles, offering a light and nutrient-dense base for a variety of fresh vegetables. The dish is loaded with colorful vegetables, a burst of fresh herbs, and a drizzle of olive oil, making it a vibrant and satisfying meal. This dish is ideal for anyone looking for a low-sodium, low-calorie dinner that doesn’t sacrifice flavor or texture.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 bell pepper, diced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh spinach
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan (optional)
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle the inside of the squash with 1 tablespoon of olive oil and sprinkle with black pepper. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, or until tender.
2. While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the bell pepper, zucchini, and cherry tomatoes. Sauté for 5-7 minutes, or until the vegetables are tender.
3. Add the minced garlic and fresh spinach to the skillet and cook for an additional 2 minutes, until the spinach wilts. Stir in the dried basil.
4. Once the spaghetti squash is done roasting, use a fork to scrape the inside of the squash, creating spaghetti-like strands.
5. Toss the spaghetti squash strands with the sautéed vegetables and garnish with fresh basil leaves and Parmesan, if desired.

Spaghetti Squash Primavera is a flavorful, low-sodium dish that provides all the comfort of pasta without the added calories and sodium. The roasted spaghetti squash is a light and satisfying base, while the fresh vegetables add texture, color, and nutrients. This dish is perfect for a low-sodium diet and can be easily customized to include your favorite vegetables or protein sources. It’s a perfect Sunday dinner for anyone seeking a healthy, veggie-packed meal that’s as delicious as it is nutritious.

Cauliflower Fried Rice

Cauliflower Fried Rice is a light, low-sodium alternative to traditional fried rice, offering the same satisfying texture with fewer calories and carbs. By using cauliflower rice instead of regular rice, this dish delivers a high volume of vegetables in every bite. Packed with colorful veggies, scrambled egg, and a light drizzle of low-sodium soy sauce, it’s a quick, healthy dinner option for anyone looking to cut back on sodium without sacrificing flavor.

Ingredients:

• 1 medium head of cauliflower, grated or pulsed into rice-sized pieces
• 2 tablespoons olive oil
• 1/2 cup diced carrots
• 1/2 cup peas
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 2 eggs, beaten
• 2 tablespoons low-sodium soy sauce
• 1/2 teaspoon black pepper
• 1/4 cup green onions, chopped

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the diced carrots, peas, and onions, and cook for 3-4 minutes until the vegetables are tender.
2. Add the minced garlic and cook for an additional minute, until fragrant.
3. Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked.
4. Add the cauliflower rice to the skillet and stir to combine with the vegetables and eggs. Cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender.
5. Drizzle the low-sodium soy sauce over the mixture and stir well. Season with black pepper and garnish with green onions before serving.

Cauliflower Fried Rice is a delicious, low-sodium dish that’s perfect for anyone looking for a lighter version of traditional fried rice. The cauliflower rice takes the place of regular rice, providing a healthy, low-carb base while still delivering the satisfying texture you expect. Packed with veggies and flavored with low-sodium soy sauce, this dish is both filling and nutritious. It’s a great Sunday dinner option that comes together quickly, making it ideal for busy evenings when you want a healthy, flavorful meal without the sodium overload.

Grilled Herb Chicken with Quinoa Salad

Grilled Herb Chicken with Quinoa Salad is a light and refreshing low-sodium dinner that’s perfect for a Sunday evening meal. The chicken is marinated in a mixture of fresh herbs, olive oil, and lemon juice, providing a burst of flavor without relying on salt. Paired with a vibrant quinoa salad full of vegetables, this dish is both filling and nourishing. The quinoa adds a great source of plant-based protein, while the chicken provides lean protein. It’s a balanced, satisfying meal that’s sure to become a weekly favorite.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon black pepper
• 1 cup quinoa
• 2 cups water or low-sodium chicken broth
• 1 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil (for salad)
• 1 tablespoon lemon juice (for salad)

Instructions:

1. In a bowl, mix the olive oil, lemon juice, thyme, rosemary, and black pepper. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Let it marinate in the refrigerator for at least 30 minutes (or up to 4 hours).
2. While the chicken marinates, cook the quinoa. Bring 2 cups of water or chicken broth to a boil in a medium saucepan. Add the quinoa, reduce the heat, and simmer for about 15 minutes, until the quinoa is cooked and the liquid is absorbed. Let it sit for 5 minutes, then fluff with a fork.
3. In a large bowl, combine the cooked quinoa with the cucumber, cherry tomatoes, red onion, and parsley. Drizzle with olive oil and lemon juice, then toss to combine.
4. Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
5. Serve the grilled chicken alongside the quinoa salad and garnish with additional parsley if desired.

Grilled Herb Chicken with Quinoa Salad is a wholesome and light meal that delivers on both flavor and nutrition. The grilled chicken provides a lean source of protein, while the quinoa salad adds fiber and essential nutrients. The fresh herbs and lemon in the marinade infuse the chicken with a tangy brightness, and the quinoa salad complements it perfectly with its crisp, refreshing vegetables. This low-sodium dish is not only satisfying but also packed with healthy ingredients, making it an ideal choice for a nourishing Sunday dinner.

Roasted Vegetable and Chickpea Stew

Roasted Vegetable and Chickpea Stew is a hearty, low-sodium meal that’s perfect for those who love a filling, vegetable-packed dish. Roasting the vegetables enhances their natural sweetness and depth of flavor, while the chickpeas provide plant-based protein and fiber. The stew is rich in nutrients, with a savory, comforting base of tomatoes, garlic, and spices. This dish is easy to prepare and makes a perfect low-sodium dinner for a cozy Sunday evening.

Ingredients:

• 2 medium zucchinis, diced
• 1 bell pepper, diced
• 1 medium onion, diced
• 1 sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups diced tomatoes (fresh or canned, no salt added)
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 2 cups low-sodium vegetable broth
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the diced zucchini, bell pepper, onion, and sweet potato on a baking sheet. Drizzle with olive oil and toss to coat. Roast for 20-25 minutes, or until the vegetables are tender and lightly browned.
2. While the vegetables are roasting, heat a large pot over medium heat. Add the chickpeas, diced tomatoes, garlic, cumin, paprika, and black pepper. Stir and cook for 3-4 minutes until fragrant.
3. Add the roasted vegetables to the pot, along with the vegetable broth. Bring to a simmer and cook for an additional 10-15 minutes to allow the flavors to meld together.
4. Adjust seasoning to taste, and garnish with fresh cilantro before serving.

Roasted Vegetable and Chickpea Stew is a warming, low-sodium dinner that’s full of flavor and nutrients. The roasted vegetables bring a rich, caramelized sweetness to the stew, while the chickpeas add heartiness and protein. The blend of spices creates a savory, comforting base that’s both satisfying and filling. This stew is a great way to enjoy a variety of vegetables and legumes in one bowl, making it a nutritious and delicious choice for a cozy Sunday dinner.

Grilled Shrimp and Avocado Salad

Grilled Shrimp and Avocado Salad is a light, refreshing, and low-sodium dinner option that is perfect for a sunny Sunday. The shrimp is grilled to perfection and combined with creamy avocado, crisp greens, and a tangy lime dressing for a delicious burst of flavor. This dish is quick and easy to make, and it’s packed with healthy fats, lean protein, and a variety of vitamins. It’s a great choice for those looking for a satisfying yet light meal with minimal sodium.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 4 cups mixed greens (e.g., arugula, spinach, or lettuce)
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1 lime, juiced
• 1 tablespoon olive oil (for dressing)
• Fresh cilantro for garnish

Instructions:

1. Preheat the grill to medium-high heat. In a bowl, toss the shrimp with olive oil, garlic powder, paprika, and black pepper.
2. Grill the shrimp for 2-3 minutes per side, until pink and opaque.
3. In a large bowl, combine the mixed greens, diced avocado, cherry tomatoes, and red onion.
4. In a small bowl, whisk together the lime juice and olive oil to make the dressing. Drizzle the dressing over the salad and toss gently.
5. Top the salad with the grilled shrimp and garnish with fresh cilantro before serving.

Grilled Shrimp and Avocado Salad is a light, flavorful, and low-sodium option that’s perfect for a Sunday dinner or lunch. The grilled shrimp provides lean protein, while the creamy avocado adds healthy fats and richness to the salad. The fresh vegetables and tangy lime dressing tie the dish together, making each bite a burst of refreshing flavor. This salad is quick and easy to prepare, making it an ideal choice for those looking for a low-sodium, healthy, and satisfying meal.

Baked Salmon with Roasted Asparagus and Sweet Potatoes

Baked Salmon with Roasted Asparagus and Sweet Potatoes is a wholesome, low-sodium dinner that’s packed with nutrients. The salmon is baked to perfection with a simple drizzle of olive oil and a squeeze of lemon, allowing its natural flavor to shine through. Paired with roasted asparagus and sweet potatoes, this dish offers a perfect balance of protein, healthy fats, and complex carbohydrates. It’s an easy-to-make, nutrient-rich dinner that’s both filling and satisfying, perfect for a Sunday evening meal.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 1 lemon, sliced
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 bunch asparagus, trimmed
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil (for roasting)
• 1 teaspoon paprika

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, sprinkle with garlic powder and black pepper, and place lemon slices on top of each fillet.
3. On another baking sheet, toss the asparagus and diced sweet potatoes with olive oil, paprika, and a pinch of black pepper. Arrange them in a single layer.
4. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Roast the vegetables for 25-30 minutes, or until they are tender and slightly caramelized.
5. Serve the salmon with the roasted asparagus and sweet potatoes for a balanced, low-sodium meal.

Baked Salmon with Roasted Asparagus and Sweet Potatoes is a delicious, low-sodium dinner that’s as nutritious as it is flavorful. The salmon provides heart-healthy omega-3 fatty acids, while the roasted vegetables bring a naturally sweet and savory element to the plate. The combination of protein, fiber, and healthy fats makes this a well-rounded meal that will leave you feeling satisfied without the need for excess salt. It’s a perfect meal for those who want something healthy, easy to prepare, and full of flavor.

Stuffed Bell Peppers with Brown Rice and Ground Turkey

Stuffed Bell Peppers with Brown Rice and Ground Turkey is a hearty, low-sodium dinner that’s perfect for a comforting yet healthy Sunday meal. The bell peppers are filled with a savory mixture of lean ground turkey, brown rice, vegetables, and spices, creating a satisfying and nutritious dish. The combination of lean protein from the turkey and fiber-rich brown rice makes this a balanced meal that’s filling without being overly heavy. It’s a flavorful and customizable dish that’s easy to make ahead for busy weeks.

Ingredients:

• 4 bell peppers (any color), tops cut off and seeds removed
• 1 tablespoon olive oil
• 1 lb ground turkey
• 1/2 cup onion, diced
• 1/2 cup tomato, diced
• 1 cup cooked brown rice
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1/2 cup shredded low-fat cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned, breaking it up as it cooks. Add the diced onion and tomato and cook for 2-3 minutes until softened.
3. Stir in the cooked brown rice, cumin, garlic powder, black pepper, and chili powder. Cook for another 2-3 minutes, then remove from heat.
4. Stuff each bell pepper with the turkey and rice mixture and place them in a baking dish.
5. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender. If using cheese, sprinkle it over the stuffed peppers during the last 5 minutes of baking.
6. Serve warm with a side salad or steamed vegetables.

Stuffed Bell Peppers with Brown Rice and Ground Turkey is a well-balanced, low-sodium dinner that’s perfect for those looking to enjoy a hearty meal without sacrificing flavor. The bell peppers add a natural sweetness and crunch, while the turkey and rice provide a satisfying filling. The dish is packed with protein, fiber, and essential nutrients, making it both filling and nutritious. This recipe is versatile and can easily be customized with your favorite vegetables or spices, making it an ideal choice for a cozy and healthy Sunday dinner.

Zucchini Noodles with Pesto and Grilled Chicken

Zucchini Noodles with Pesto and Grilled Chicken is a light, low-sodium dinner that’s perfect for a healthier alternative to traditional pasta. The zucchini noodles are a great substitute for pasta, offering a low-carb, nutrient-packed base. Paired with a fresh, homemade pesto and grilled chicken, this dish is both satisfying and delicious. The pesto adds a burst of flavor, while the grilled chicken provides lean protein. This meal is quick to prepare, making it an excellent choice for a Sunday night when you want something light but filling.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 2 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup olive oil (for pesto)
• 2 cloves garlic
• 1/4 cup Parmesan cheese (optional)

Instructions:

1. Preheat the grill to medium-high heat. Drizzle the chicken breasts with olive oil and sprinkle with garlic powder and black pepper.
2. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Set aside to rest.
3. In a food processor, combine the basil, pine nuts, olive oil, garlic, and Parmesan cheese (if using). Blend until smooth and set aside.
4. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, until tender but still slightly crisp.
5. Slice the grilled chicken into strips. Toss the zucchini noodles with the pesto, then top with grilled chicken slices.
6. Serve immediately, garnished with extra Parmesan cheese if desired.

Zucchini Noodles with Pesto and Grilled Chicken is a refreshing and healthy low-sodium dinner that’s bursting with flavor. The zucchini noodles provide a light, nutritious base, while the homemade pesto adds a fragrant, herbaceous depth of flavor. The grilled chicken completes the dish, offering lean protein and making it satisfying without being heavy. This meal is perfect for a Sunday evening when you’re looking for something light yet flavorful, and it’s a great way to enjoy a vegetable-packed dinner without sacrificing taste.

Note: More recipes are coming soon!