25+ Flavorful Sunday Low-Sodium Entrees Recipes for Every Taste

When it comes to Sunday meals, we often crave something hearty, comforting, and satisfying. However, with the growing awareness of health and dietary restrictions, many are seeking options that cater to specific needs—one of the most popular being low-sodium meals.

Low-sodium diets are essential for individuals with high blood pressure or heart conditions, but they can sometimes feel limiting. That’s why we’ve put together a list of 25+ delicious and nutritious low-sodium entrée recipes that will elevate your Sunday meals.

Whether you’re hosting a family dinner, preparing for a week of healthy eating, or simply looking for new ways to enjoy your favorite dishes with a lighter twist, these recipes will keep you feeling full and satisfied without the added salt.

From savory stews to vibrant vegetable dishes, there’s something for everyone to enjoy without compromising on flavor.

25+ Flavorful Sunday Low-Sodium Entrees Recipes for Every Taste

Eating low-sodium doesn’t mean sacrificing flavor or variety in your meals. These 25+ Sunday low-sodium entrée recipes prove that healthy eating can be both delicious and satisfying.

With fresh ingredients, creative seasoning, and simple cooking techniques, you can enjoy a range of flavorful dishes that nourish your body and taste buds.

So, whether you’re cooking for yourself or feeding a crowd, these recipes will help you maintain a low-sodium lifestyle without missing out on the joys of a comforting Sunday meal.

Lemon Herb Grilled Chicken

Sundays call for wholesome, delicious meals that nourish the body and satisfy the soul. Lemon Herb Grilled Chicken is a perfect choice for those seeking a low-sodium entrée packed with zesty flavors and aromatic herbs. This dish ensures you stay within your dietary needs while indulging in a meal that feels indulgent. Perfectly paired with roasted vegetables or a fresh salad, this chicken recipe is destined to be a family favorite.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tbsp olive oil
• 1 tbsp garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)
• Fresh parsley for garnish

Instructions:

1. Marinate the Chicken: In a small bowl, mix lemon juice, olive oil, garlic, oregano, thyme, black pepper, and red pepper flakes. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover, then refrigerate for at least 30 minutes, up to 4 hours.
2. Prepare the Grill: Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.
3. Grill the Chicken: Remove the chicken from the marinade and discard the excess. Place chicken on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
4. Serve: Garnish with fresh parsley and serve immediately with your choice of low-sodium side dishes.

This Lemon Herb Grilled Chicken is a testament to how simple ingredients can create culinary magic. Its vibrant lemony tang and herbal aroma make it perfect for a comforting Sunday dinner. With low sodium content, it’s a guilt-free way to enjoy a flavorful entrée that everyone at the table will appreciate.

Vegetable-Stuffed Bell Peppers

Colorful, nutrient-rich, and delightfully satisfying, Vegetable-Stuffed Bell Peppers are an excellent low-sodium entrée option for Sunday dinners. Bursting with the wholesome goodness of fresh vegetables, grains, and herbs, these peppers are a feast for the eyes and the palate. They’re versatile and customizable to fit any dietary preference, making them a go-to for family gatherings.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa or brown rice
• 1/2 cup diced zucchini
• 1/2 cup diced mushrooms
• 1/4 cup diced onions
• 1/2 cup low-sodium tomato sauce
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground black pepper
• 1/4 cup shredded mozzarella cheese (optional, low-sodium)
• Fresh basil for garnish

Instructions:

1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes.
2. Make the Filling: In a large bowl, mix cooked quinoa or rice, zucchini, mushrooms, onions, tomato sauce, garlic powder, smoked paprika, and black pepper. Adjust seasoning as needed.
3. Stuff the Peppers: Fill each pepper with the vegetable mixture, pressing lightly to compact. Place the peppers in a baking dish and cover with foil.
4. Bake: Bake for 30 minutes, then remove the foil. Sprinkle cheese on top if desired, and bake uncovered for an additional 10 minutes, or until the peppers are tender.
5. Serve: Garnish with fresh basil and serve hot.

These Vegetable-Stuffed Bell Peppers are a celebration of health and taste. The tender peppers paired with the savory vegetable filling create a harmonious balance of texture and flavor. Perfect for a relaxing Sunday dinner, this dish is sure to become a staple in your low-sodium recipe collection.

Balsamic Glazed Salmon

Balsamic Glazed Salmon offers a delightful combination of sweetness and tang, all while keeping sodium levels in check. This sophisticated yet straightforward dish is ideal for elevating your Sunday meal. Rich in omega-3 fatty acids and loaded with flavor, it’s a heart-healthy option that doesn’t skimp on taste or elegance.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 2 tbsp balsamic vinegar
• 1 tbsp honey or maple syrup
• 1 tbsp olive oil
• 1 tsp garlic, minced
• 1/2 tsp ground black pepper
• Fresh rosemary for garnish

Instructions:

1. Prepare the Glaze: In a small saucepan over low heat, combine balsamic vinegar, honey, olive oil, and garlic. Cook for 5 minutes, stirring occasionally, until the glaze thickens slightly.
2. Cook the Salmon: Preheat a non-stick skillet over medium heat. Season the salmon with black pepper on both sides. Place the fillets in the skillet and cook for 3-4 minutes per side, or until the salmon is opaque and flakes easily with a fork.
3. Glaze the Salmon: During the last minute of cooking, brush the glaze over the salmon fillets. Let the glaze caramelize slightly before removing from heat.
4. Serve: Garnish with fresh rosemary and serve immediately with steamed vegetables or a light salad.

Balsamic Glazed Salmon is a standout dish that transforms your Sunday dinner into a gourmet experience. Its rich, tangy flavor pairs beautifully with the natural buttery taste of salmon. Low in sodium but high in satisfaction, this entrée is a delicious way to enjoy a healthy, elegant meal with loved ones.

Garlic Herb Roasted Chicken

When you’re looking for a hearty yet low-sodium Sunday dinner, Garlic Herb Roasted Chicken is an unbeatable choice. This dish brings together tender chicken infused with a medley of fresh herbs and garlic, creating a comforting and flavorful meal. Roasting enhances the natural flavors of the chicken, and with no added salt, this recipe lets the herbs shine. It pairs wonderfully with roasted vegetables or a light salad for a complete and satisfying meal.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 4 cloves garlic, minced
• 1/2 tsp black pepper
• 1 lemon, quartered
• 1 onion, quartered
• 1 cup low-sodium chicken broth

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Chicken: Pat the chicken dry with paper towels. Rub the entire chicken with olive oil. In a small bowl, mix the rosemary, thyme, parsley, garlic, and black pepper. Rub this herb mixture all over the chicken, including inside the cavity.
3. Stuff the Chicken: Place the lemon and onion quarters inside the cavity of the chicken.
4. Roast the Chicken: Place the chicken in a roasting pan. Pour the chicken broth into the bottom of the pan. Roast the chicken for about 1.5 hours or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
5. Serve: Let the chicken rest for 10 minutes before carving. Serve with roasted vegetables or a fresh side salad.

Garlic Herb Roasted Chicken is a classic Sunday dinner that checks all the boxes for flavor, comfort, and health. The tender, juicy chicken combined with the fragrant herbs makes for a satisfying meal that feels indulgent without being heavy. It’s a great way to enjoy a low-sodium, nourishing dish that the whole family will love.

Zucchini Noodles with Pesto

For a lighter, vegetable-packed meal, Zucchini Noodles with Pesto is a fantastic low-sodium option. The zucchini noodles (or “zoodles”) are a great alternative to pasta, offering a fresh, crunchy texture that pairs beautifully with the vibrant, herbaceous pesto. This dish is quick to prepare and is packed with healthy fats from olive oil and nuts, making it a nourishing choice for a Sunday meal that feels both light and indulgent.

Ingredients:

• 4 medium zucchini, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts or walnuts
• 2 tbsp olive oil
• 2 cloves garlic
• 1 tbsp lemon juice
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional, for garnish)

Instructions:

1. Make the Pesto: In a food processor, combine the basil, pine nuts (or walnuts), olive oil, garlic, lemon juice, and black pepper. Process until smooth, scraping down the sides as needed. Adjust the olive oil for desired consistency.
2. Cook the Zoodles: Heat a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, until just tender but still slightly crisp.
3. Toss with Pesto: Remove the zoodles from the pan and toss them with the freshly made pesto.
4. Serve: Plate the zucchini noodles and sprinkle with grated Parmesan, if desired. Serve immediately.

Zucchini Noodles with Pesto is a fresh and satisfying low-sodium dish that’s perfect for a Sunday dinner. The pesto brings a burst of flavor to the light zucchini noodles, making this a dish that feels indulgent without being heavy. It’s a fantastic way to incorporate more vegetables into your diet while enjoying a guilt-free, flavorful meal.

Turkey Meatballs in Tomato Basil Sauce

Turkey Meatballs in Tomato Basil Sauce are an excellent low-sodium option that’s full of flavor and comfort. Ground turkey is a lean protein choice, and when paired with a rich, homemade tomato sauce, it creates a wholesome and satisfying meal. The dish is low in sodium but bursting with fresh herbs and vibrant tomato flavor, making it a perfect addition to your Sunday dinner rotation. It’s also incredibly versatile and can be served with pasta, quinoa, or a side of roasted vegetables.

Ingredients:

• 1 lb lean ground turkey
• 1/4 cup whole wheat breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 can (14 oz) low-sodium crushed tomatoes
• 1/4 cup fresh basil, chopped
• 1/2 tsp dried oregano

Instructions:

1. Make the Meatballs: Preheat the oven to 375°F (190°C). In a large bowl, combine ground turkey, breadcrumbs, egg, garlic, parsley, and black pepper. Mix until well combined. Form the mixture into 16-18 small meatballs.
2. Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, cooking for 2-3 minutes per side until golden.
3. Simmer in Sauce: In the same skillet, add the crushed tomatoes, basil, and oregano. Bring to a simmer. Add the meatballs back into the skillet, spooning some sauce over them. Cover and simmer for 20-25 minutes, until the meatballs are cooked through and the sauce has thickened.
4. Serve: Serve the meatballs with your choice of sides, such as whole-grain pasta, quinoa, or steamed vegetables.

Turkey Meatballs in Tomato Basil Sauce are a lean, delicious option for a Sunday dinner. With tender turkey meatballs and a savory, aromatic tomato sauce, this dish delivers all the flavors of a classic comfort meal without the excess sodium. It’s a wholesome, satisfying entrée that’s perfect for anyone looking to enjoy a nutritious, flavorful meal on a relaxing Sunday evening.

Crispy Baked Cod with Lemon Dill Sauce

Crispy Baked Cod with Lemon Dill Sauce is a light yet flavorful dish that makes for a perfect low-sodium Sunday entrée. The cod is coated with a delicate breadcrumb mixture and baked to golden perfection, providing a satisfying crunch while maintaining the delicate texture of the fish. Topped with a refreshing lemon dill sauce, this dish brings bright and zesty flavors to your meal. It pairs beautifully with steamed vegetables or a fresh salad, offering a wholesome and satisfying option for a Sunday dinner.

Ingredients:

• 4 cod fillets (about 6 oz each)
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup grated Parmesan cheese (optional)
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup plain Greek yogurt
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tsp lemon zest
• Fresh parsley for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the Coating: In a shallow bowl, combine breadcrumbs, Parmesan cheese (if using), garlic powder, and black pepper.
3. Coat the Cod: Lightly brush the cod fillets with olive oil, then dip them into the breadcrumb mixture, pressing gently to adhere. Place the fillets on the prepared baking sheet.
4. Bake the Cod: Bake for 12-15 minutes, or until the fish is cooked through and the crust is golden and crispy.
5. Make the Sauce: While the cod is baking, mix together Greek yogurt, fresh dill, lemon juice, and lemon zest in a small bowl.
6. Serve: Remove the cod from the oven and drizzle with the lemon dill sauce. Garnish with fresh parsley and serve with your choice of side dishes.

Crispy Baked Cod with Lemon Dill Sauce is a light, flavorful dish that satisfies without overindulging. The crunchy breadcrumb coating and delicate fish provide a great texture contrast, while the zesty sauce adds a refreshing kick. This meal is not only low in sodium but also packed with nutrients, making it an excellent option for a healthy and satisfying Sunday dinner.

Stuffed Sweet Potatoes with Black Beans and Avocado

Stuffed Sweet Potatoes with Black Beans and Avocado are a delicious and wholesome vegetarian entrée perfect for a low-sodium Sunday meal. The natural sweetness of roasted sweet potatoes pairs wonderfully with the savory black beans and creamy avocado, creating a harmonious blend of flavors. This dish is rich in fiber, vitamins, and healthy fats, making it an ideal choice for anyone looking for a nutritious yet satisfying dinner. It’s also easily customizable with your favorite toppings, making it a versatile option for any palate.

Ingredients:

• 4 medium sweet potatoes
• 1 can (15 oz) low-sodium black beans, drained and rinsed
• 1 avocado, diced
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/4 tsp cumin
• 1/4 tsp smoked paprika
• 1/2 tsp black pepper
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp olive oil

Instructions:

1. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce each sweet potato a few times with a fork and place them on a baking sheet. Roast for 40-45 minutes, or until tender when pierced with a fork.
2. Prepare the Filling: In a medium bowl, combine the black beans, corn, cumin, smoked paprika, black pepper, and lime juice. Stir until well mixed.
3. Assemble the Dish: Once the sweet potatoes are cooked, cut a slit down the center of each potato and gently fluff the flesh with a fork.
4. Stuff the Sweet Potatoes: Divide the black bean mixture evenly among the sweet potatoes, then top each with diced avocado and fresh cilantro. Drizzle with olive oil.
5. Serve: Serve immediately, garnished with additional cilantro and lime wedges if desired.

Stuffed Sweet Potatoes with Black Beans and Avocado is a vibrant, flavorful dish that’s perfect for a healthy Sunday meal. The sweetness of the potatoes balances beautifully with the savory black beans, while the creamy avocado adds richness to each bite. This dish is not only low in sodium but also a great source of essential nutrients, offering a satisfying and energizing meal without compromising on taste.

Spaghetti Squash with Puttanesca Sauce

Spaghetti Squash with Puttanesca Sauce is a delightful low-sodium pasta alternative for those looking for a lighter yet satisfying Sunday entrée. The roasted spaghetti squash provides a perfect substitute for traditional pasta, offering a light, mildly sweet flavor and a hearty texture. The zesty puttanesca sauce, made with tomatoes, olives, capers, and garlic, adds depth and boldness to the dish, creating a perfectly balanced meal. This low-sodium dish is a great way to enjoy a Mediterranean-inspired meal with a healthy twist.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1 can (14.5 oz) low-sodium crushed tomatoes
• 1/4 cup Kalamata olives, pitted and chopped
• 2 tbsp capers, drained
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• Fresh basil for garnish

Instructions:

1. Roast the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with a pinch of black pepper. Place the squash cut-side down on a baking sheet and roast for 40-45 minutes, or until the flesh is tender.
2. Prepare the Puttanesca Sauce: While the squash roasts, heat olive oil in a large pan over medium heat. Add garlic and cook for 1-2 minutes, until fragrant. Add the crushed tomatoes, olives, capers, red pepper flakes, oregano, and black pepper. Simmer for 10-15 minutes, stirring occasionally.
3. Scrape the Squash: Once the squash is roasted and cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands.
4. Combine and Serve: Top the spaghetti squash with the puttanesca sauce. Garnish with fresh basil and serve immediately.

Spaghetti Squash with Puttanesca Sauce is a flavorful and satisfying low-sodium alternative to traditional pasta dishes. The spaghetti squash provides a light, nutritious base that perfectly complements the bold and tangy puttanesca sauce. This dish is a wonderful option for anyone looking to enjoy a Mediterranean-inspired, healthy meal without the extra sodium. It’s a great way to enjoy a wholesome Sunday dinner without compromising on taste.

Grilled Lemon Herb Chicken with Quinoa Salad

Grilled Lemon Herb Chicken with Quinoa Salad is a fresh and vibrant dish, ideal for a low-sodium Sunday dinner. The chicken is marinated in a zesty blend of lemon, garlic, and herbs, then grilled to perfection, offering a light yet savory flavor. Paired with a colorful quinoa salad, which includes cucumbers, bell peppers, and fresh herbs, this meal is not only full of flavor but also packed with nutrients. It’s a well-rounded dish that combines lean protein, healthy fats, and fiber, making it an excellent option for a balanced, low-sodium meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• Juice and zest of 1 lemon
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• 1 tsp black pepper
• 1 cup quinoa
• 2 cups water or low-sodium vegetable broth
• 1/2 cucumber, diced
• 1/2 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil (for salad)
• 1 tbsp lemon juice (for salad)

Instructions:

1. Marinate the Chicken: In a bowl, mix lemon juice, lemon zest, olive oil, garlic, parsley, oregano, and black pepper. Place the chicken breasts in a resealable plastic bag or shallow dish, pour the marinade over the chicken, and refrigerate for at least 30 minutes, or up to 2 hours.
2. Cook the Quinoa: In a medium pot, bring water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Let it sit for 5 minutes, then fluff with a fork.
3. Prepare the Salad: In a large bowl, combine the cooked quinoa, cucumber, red bell pepper, cilantro, olive oil, and lemon juice. Toss to combine and set aside.
4. Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
5. Serve: Slice the grilled chicken and serve it over the quinoa salad. Garnish with extra fresh herbs if desired.

Grilled Lemon Herb Chicken with Quinoa Salad is a flavorful and nutritious meal that provides lean protein and fiber-rich quinoa. The fresh, vibrant ingredients create a well-balanced dish that’s not only low in sodium but also filling and satisfying. The lemony chicken complements the refreshing quinoa salad, making this a perfect dish for a healthy Sunday dinner or meal prep for the week.

Vegetarian Stuffed Bell Peppers

Vegetarian Stuffed Bell Peppers are a colorful and wholesome low-sodium entrée that’s packed with plant-based goodness. The peppers are filled with a mixture of brown rice, black beans, corn, tomatoes, and spices, creating a hearty and satisfying dish. This recipe is incredibly versatile and can be customized with different vegetables or grains, making it perfect for anyone following a plant-based diet or those looking to reduce their sodium intake. With a perfect balance of fiber, protein, and vitamins, this dish is both nutritious and delicious.

Ingredients:

• 4 large bell peppers (any color)
• 1/2 cup brown rice, cooked
• 1 can (15 oz) low-sodium black beans, drained and rinsed
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup diced tomatoes
• 1/4 tsp cumin
• 1/4 tsp chili powder
• 1/2 tsp black pepper
• 1/4 cup chopped cilantro
• 1 tbsp olive oil
• 1 tbsp lime juice

Instructions:

1. Prepare the Bell Peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly drizzle with olive oil and place them in a baking dish.
2. Prepare the Filling: In a medium bowl, combine the cooked brown rice, black beans, corn, diced tomatoes, cumin, chili powder, black pepper, cilantro, and lime juice. Stir until well mixed.
3. Stuff the Peppers: Spoon the filling into each bell pepper, packing it tightly.
4. Bake: Cover the baking dish with foil and bake for 30-35 minutes, or until the peppers are tender.
5. Serve: Garnish with extra cilantro and a squeeze of lime juice before serving.

Vegetarian Stuffed Bell Peppers are a vibrant and satisfying low-sodium meal that’s perfect for a healthy Sunday dinner. Packed with fiber, protein, and essential nutrients, they offer a well-rounded, filling dish without compromising on flavor. This recipe can be easily adapted to include your favorite vegetables, making it a versatile and nutritious choice for anyone looking to enjoy a hearty, plant-based meal.

Baked Salmon with Garlic Mustard Glaze

Baked Salmon with Garlic Mustard Glaze is a flavorful yet simple low-sodium entrée perfect for a light Sunday meal. The salmon is baked to perfection and topped with a tangy garlic mustard glaze, which enhances the rich flavor of the fish without adding excessive salt. This dish is packed with heart-healthy omega-3 fatty acids and makes for a satisfying, easy-to-prepare dinner. Served with a side of steamed vegetables or a light salad, this dish is a great option for those looking for a nutritious, low-sodium dinner that doesn’t sacrifice taste.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp fresh lemon juice
• 1/2 tsp black pepper
• Fresh dill for garnish

Instructions:

1. Prepare the Glaze: In a small bowl, whisk together the Dijon mustard, honey, garlic, olive oil, lemon juice, and black pepper until well combined.
2. Prepare the Salmon: Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper or foil.
3. Apply the Glaze: Brush the garlic mustard glaze over the top of each salmon fillet, ensuring the fish is evenly coated.
4. Bake: Bake the salmon for 12-15 minutes, or until the fish easily flakes with a fork and is cooked through.
5. Serve: Garnish with fresh dill and serve with a side of steamed vegetables or a light salad.

Baked Salmon with Garlic Mustard Glaze is a flavorful, low-sodium entrée that’s both nutritious and easy to prepare. The garlic mustard glaze adds a tangy kick that enhances the natural flavor of the salmon, creating a satisfying meal that’s rich in omega-3 fatty acids. This dish is a wonderful option for anyone looking for a healthy, low-sodium meal that’s full of flavor and perfect for a Sunday dinner.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a delightful low-sodium entrée that brings together the lightness of spaghetti squash with the freshness of a variety of vegetables. This dish is a perfect alternative for pasta lovers who are looking for a healthier, low-carb option. The spaghetti squash provides a mild, slightly sweet base, while the vegetables add vibrant color and nutrients. Tossed in a light olive oil and garlic dressing with a sprinkle of fresh herbs, this dish is both satisfying and flavorful. It’s a perfect way to enjoy a veggie-packed meal without the extra sodium.

Ingredients:

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

Instructions:

1. Prepare the Spaghetti Squash: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the inside with a small amount of olive oil and sprinkle with black pepper. Place the squash halves cut side down on a baking sheet and roast for 40-45 minutes, or until the flesh is tender and easily shredded with a fork.
2. Cook the Vegetables: While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the zucchini, bell pepper, cherry tomatoes, and red onion. Sauté for about 5-7 minutes, until the vegetables are tender but still vibrant. Add the garlic and cook for an additional 1-2 minutes until fragrant.
3. Combine: Once the spaghetti squash is done, use a fork to scrape the flesh into strands. Add the squash strands to the skillet with the sautéed vegetables. Toss gently to combine, adding fresh basil, parsley, black pepper, and red pepper flakes (if using).
4. Finish: Drizzle with lemon juice and serve warm.

Spaghetti Squash Primavera is a light, colorful dish that’s perfect for those seeking a low-sodium, nutrient-rich meal. The spaghetti squash serves as a fantastic pasta substitute, providing a subtle sweetness that complements the savory sautéed vegetables. With the added herbs and a squeeze of lemon juice, this dish bursts with fresh flavors while keeping the sodium content in check. It’s a great option for a wholesome, meat-free Sunday dinner that leaves you feeling satisfied without the heaviness.

Chickpea and Spinach Stew

Chickpea and Spinach Stew is a hearty, comforting, and flavorful low-sodium dish. Packed with plant-based protein from chickpeas and rich in iron and vitamins from spinach, this stew is perfect for a healthy, warming meal on a Sunday. The stew is simmered with a mix of tomatoes, garlic, onions, and a blend of spices, offering a rich depth of flavor without the need for excessive salt. It’s a filling dish that can be enjoyed on its own or served over a bed of rice or quinoa for an even more complete meal.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes (no added salt)
• 4 cups fresh spinach
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp ground turmeric
• 1/2 tsp black pepper
• 1/2 cup vegetable broth (low-sodium)
• 1 tbsp fresh lemon juice
• Fresh parsley for garnish

Instructions:

1. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened. Add the garlic and cook for another 1-2 minutes until fragrant.
2. Simmer the Stew: Stir in the cumin, paprika, and turmeric. Add the chickpeas, diced tomatoes, and vegetable broth. Stir to combine and bring the mixture to a simmer. Let it cook for 10 minutes to allow the flavors to meld together.
3. Add Spinach: Add the spinach to the pot, stirring until the leaves are wilted. Season with black pepper and adjust seasoning as needed.
4. Finish: Remove the pot from heat and stir in the lemon juice. Garnish with fresh parsley before serving.

Chickpea and Spinach Stew is a flavorful, nourishing dish that’s rich in protein, fiber, and essential vitamins. The combination of spices adds a warm, comforting flavor, while the spinach boosts the nutritional content. This stew is low in sodium but big on flavor, making it an ideal choice for a satisfying Sunday dinner. Whether enjoyed on its own or paired with a side of whole grains, this dish is perfect for anyone looking for a plant-based, healthy meal.

Turkey Meatball and Zucchini Noodles

Turkey Meatball and Zucchini Noodles is a delicious, low-sodium meal that’s light yet satisfying. The turkey meatballs are seasoned with fresh herbs and baked until golden, providing a lean source of protein. Paired with zucchini noodles, this dish offers a healthy alternative to traditional pasta. The zucchini noodles add a refreshing texture and serve as a perfect base for the savory turkey meatballs and marinara sauce. This meal is full of flavor and is an excellent choice for a low-sodium, low-carb dinner option.

Ingredients:

• 1 lb ground turkey (93% lean)
• 1/4 cup breadcrumbs (preferably whole-wheat)
• 1 egg
• 2 tbsp fresh parsley, chopped
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 medium zucchinis, spiralized into noodles
• 1 cup no-salt-added marinara sauce
• 1 tbsp olive oil
• Fresh basil for garnish

Instructions:

1. Prepare the Meatballs: Preheat the oven to 375°F (190°C). In a bowl, combine the ground turkey, breadcrumbs, egg, parsley, oregano, garlic powder, and black pepper. Mix until well combined. Form the mixture into meatballs, about 1-inch in diameter, and place them on a baking sheet lined with parchment paper.
2. Bake the Meatballs: Bake the meatballs for 18-20 minutes, or until fully cooked and golden on the outside.
3. Prepare the Zucchini Noodles: While the meatballs bake, heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until they are slightly tender but still firm. Remove from heat and set aside.
4. Assemble the Dish: Once the meatballs are ready, warm the marinara sauce in a separate pan. Place the zucchini noodles on a serving plate, top with the turkey meatballs, and spoon the marinara sauce over the top. Garnish with fresh basil.

Turkey Meatball and Zucchini Noodles is a healthy and satisfying low-sodium meal that’s perfect for a lighter Sunday dinner. The turkey meatballs provide lean protein, while the zucchini noodles offer a refreshing, low-carb alternative to pasta. Topped with a rich marinara sauce, this dish combines familiar flavors in a healthier way, making it an excellent choice for anyone looking to cut back on sodium while still enjoying a hearty, flavorful meal.

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