30+ Easy Sunday Low Sodium Holiday Recipes for a Healthier Celebration

The holiday season is synonymous with indulgent meals, rich flavors, and hearty dishes, but it doesn’t always have to come at the expense of your health.

For those looking to maintain a low-sodium diet while still enjoying festive meals, this collection of 30+ Sunday Low Sodium Holiday Recipes will prove that you can have the best of both worlds.

These recipes offer delicious alternatives to traditional holiday dishes, ensuring that you can savor the flavors of the season without worrying about excess sodium.

Whether you’re cooking for yourself, your family, or guests with dietary restrictions, these low-sodium dishes will make your holiday gatherings just as joyful and delicious as ever.

From appetizers to desserts and everything in between, you’ll find options that highlight fresh ingredients, herbs, and spices to enhance the natural flavors of your food.

You’ll also discover creative ways to prepare traditional holiday favorites with less salt—without sacrificing any of the flavor or festive charm.

So, roll up your sleeves, get your apron on, and let’s get cooking with these simple and satisfying low-sodium recipes that will make your holiday meals both nourishing and enjoyable!

30+ Easy Sunday Low Sodium Holiday Recipes for a Healthier Celebration

With these 30+ Sunday Low Sodium Holiday Recipes, you can rest easy knowing that you’re enjoying the holidays in a way that’s both healthy and flavorful.

Whether you’re preparing a light yet festive appetizer or a hearty main dish, there’s something in this collection for every taste and preference.

By focusing on fresh, wholesome ingredients and cutting back on sodium, these recipes allow you to celebrate without the worry of excess salt.

So, this holiday season, give these low-sodium recipes a try and enjoy a delicious, nourishing holiday feast that everyone can enjoy!

Low Sodium Herb-Crusted Roast Turkey

A perfect centerpiece for your holiday feast, this Low Sodium Herb-Crusted Roast Turkey is bursting with flavor while keeping the sodium content in check. The turkey is seasoned with a mixture of fresh herbs, garlic, and olive oil, creating a fragrant and savory crust that is both healthy and delicious. Whether you’re hosting a family gathering or enjoying a quiet Sunday, this turkey recipe will elevate your holiday meals without the need for excessive salt.

Ingredients

• 1 whole turkey (10-12 pounds), thawed if frozen
• 1/4 cup olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• 4 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 1 tablespoon lemon zest
• 1/2 cup low-sodium chicken broth (for basting)
• Fresh parsley (for garnish)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Pat the turkey dry with paper towels, removing any excess moisture.
3. In a small bowl, mix together olive oil, rosemary, thyme, sage, garlic, black pepper, paprika, and lemon zest to form a paste.
4. Rub the herb mixture generously all over the turkey, ensuring it is coated evenly, including under the skin if possible.
5. Place the turkey on a roasting rack in a large roasting pan. Pour the low-sodium chicken broth into the bottom of the pan to help maintain moisture during cooking.
6. Roast the turkey for approximately 13 minutes per pound or until the internal temperature reaches 165°F (74°C) when checked at the thickest part of the thigh.
7. Baste the turkey with the juices from the pan every 30 minutes to keep it moist.
8. Once done, remove the turkey from the oven and let it rest for 20-30 minutes before carving.
9. Garnish with fresh parsley and serve.

This Low Sodium Herb-Crusted Roast Turkey makes an exceptional addition to any holiday table. The combination of fresh herbs and lemon zest creates a vibrant, aromatic crust that locks in moisture, making each bite tender and flavorful. By skipping high-sodium ingredients like store-bought seasoning packets and using fresh herbs, you can enjoy a healthier turkey without sacrificing taste. Paired with your favorite low-sodium sides, this turkey will leave your guests asking for more.

Low Sodium Sweet Potato Casserole

A beloved holiday classic, this Low Sodium Sweet Potato Casserole is a healthier twist on the traditional recipe. Made with naturally sweet and creamy mashed sweet potatoes, it features a touch of cinnamon and nutmeg, topped with a crunchy, lightly sweetened pecan streusel. This casserole is rich in vitamins and fiber, making it a perfect side dish for your holiday meal without the added sodium. Whether you’re following a low-sodium diet or simply looking to enjoy a healthier holiday, this dish will become a new favorite.

Ingredients

• 4 large sweet potatoes, peeled and cubed
• 1/4 cup unsweetened almond milk
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1/4 cup maple syrup
• 1/4 cup chopped pecans
• 2 tablespoons brown sugar (optional for topping)
• 1/4 cup whole wheat breadcrumbs

Instructions

1. Boil the sweet potatoes in a large pot of water for about 15-20 minutes, or until tender. Drain and return to the pot.
2. Mash the sweet potatoes with a potato masher or electric mixer until smooth.
3. Stir in the almond milk, olive oil, cinnamon, nutmeg, vanilla extract, and maple syrup. Taste and adjust sweetness as needed.
4. Transfer the mashed sweet potatoes into a greased 9×13-inch baking dish.
5. In a small bowl, combine the pecans, brown sugar, and whole wheat breadcrumbs. Sprinkle the topping mixture evenly over the sweet potatoes.
6. Preheat the oven to 350°F (175°C).
7. Bake for 25-30 minutes, until the top is golden brown and the casserole is heated through.
8. Remove from the oven and serve hot.

This Low Sodium Sweet Potato Casserole is a delightful and healthier version of a holiday favorite. The natural sweetness of the potatoes pairs wonderfully with the crunchy, slightly caramelized pecan topping, providing the perfect balance of flavors and textures. By opting for almond milk and minimizing the added sugar, this dish keeps the sodium content low while still being indulgent enough for a special occasion. This casserole will be a hit with both health-conscious guests and those simply looking to enjoy a comforting holiday dish.

Low Sodium Cranberry Sauce with Orange and Cinnamon

Bright and tangy, this Low Sodium Cranberry Sauce with Orange and Cinnamon is a festive and flavorful side that pairs beautifully with any holiday dish. The cranberries are simmered with fresh orange juice, zest, and a hint of cinnamon, creating a perfect balance of sweet and tart. Without added salt, this homemade cranberry sauce is naturally healthy, bursting with antioxidants, and full of rich, seasonal flavors. It’s an easy-to-make, refreshing addition to your holiday table that will leave everyone wanting more.

Ingredients

• 12 ounces fresh cranberries
• 1/2 cup fresh orange juice
• 1 tablespoon orange zest
• 1/4 cup maple syrup (or to taste)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice (optional for extra tartness)

Instructions

1. Rinse the cranberries under cold water and remove any damaged ones.
2. In a medium saucepan, combine the cranberries, orange juice, orange zest, maple syrup, and cinnamon.
3. Bring the mixture to a boil over medium-high heat, then reduce to a simmer.
4. Let the cranberries cook for about 10-15 minutes, stirring occasionally, until they begin to burst and the sauce thickens.
5. Add the vanilla extract and lemon juice (if using), and stir to combine.
6. Remove the saucepan from heat and allow the cranberry sauce to cool to room temperature.
7. Transfer to a serving dish and refrigerate until ready to serve.

This Low Sodium Cranberry Sauce with Orange and Cinnamon offers a light and flavorful twist on the traditional version, perfect for those watching their sodium intake. The citrusy notes from the orange juice and zest, along with the warmth of cinnamon, bring a festive touch to your meal without the need for extra salt. This sauce pairs beautifully with roasted meats, turkey, or even holiday sandwiches, and can be made ahead of time for convenience. Fresh, vibrant, and easy to prepare, it’s the perfect way to celebrate the season while keeping it healthy.

Low Sodium Roasted Brussels Sprouts with Balsamic Glaze

These Low Sodium Roasted Brussels Sprouts with Balsamic Glaze are a delicious and healthy side dish that’s perfect for any holiday meal. The Brussels sprouts are roasted to crispy perfection with a simple blend of olive oil, black pepper, and garlic, and then drizzled with a sweet-tart balsamic reduction to elevate the flavor. With minimal sodium, this dish offers a savory and slightly sweet contrast to your holiday proteins and can be easily made ahead for a stress-free celebration.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey or maple syrup (optional)
• Fresh thyme leaves (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the Brussels sprouts with olive oil, garlic, and black pepper in a large bowl until well-coated.
3. Spread the Brussels sprouts evenly on a baking sheet, cut side down.
4. Roast for 20-25 minutes, shaking the pan halfway through, until the Brussels sprouts are golden and crispy on the edges.
5. While the sprouts roast, prepare the balsamic glaze. In a small saucepan, bring balsamic vinegar and honey (if using) to a simmer over medium heat. Let it cook for 5-7 minutes, stirring occasionally, until it thickens slightly.
6. Once the Brussels sprouts are done, remove them from the oven and drizzle with the balsamic glaze.
7. Garnish with fresh thyme leaves and serve.

These Low Sodium Roasted Brussels Sprouts with Balsamic Glaze are a perfect balance of flavors. The natural bitterness of the Brussels sprouts is beautifully complemented by the sweet and tangy balsamic glaze, creating an irresistible side dish without the need for added salt. This recipe offers a flavorful, low-sodium option that will impress guests while keeping the holiday meal light and healthy. It’s a simple, yet elegant way to enjoy a vegetable dish that everyone will love.

Low Sodium Garlic Mashed Potatoes

Rich, creamy, and comforting, this Low Sodium Garlic Mashed Potatoes recipe proves that you don’t need excessive salt to make mashed potatoes taste amazing. The addition of roasted garlic brings a mellow, savory depth to the dish, while the use of unsalted butter and low-sodium chicken broth ensures that the potatoes are still creamy and indulgent. This dish makes for a great side to any holiday meal, providing all the creamy goodness without compromising your dietary needs.

Ingredients

• 4 large Yukon Gold potatoes, peeled and cubed
• 4 cloves garlic, roasted
• 1/4 cup unsalted butter
• 1/2 cup low-sodium chicken broth
• 1/4 cup milk (or unsweetened almond milk)
• 1/4 teaspoon black pepper
• Fresh parsley (for garnish)

Instructions

1. To roast the garlic, preheat your oven to 350°F (175°C). Wrap the garlic cloves in foil and roast for 20-25 minutes, or until soft and golden.
2. In a large pot, bring the cubed potatoes to a boil in salted water. Reduce to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
3. Drain the potatoes and return them to the pot.
4. Squeeze the roasted garlic cloves from their skins into the potatoes.
5. Mash the potatoes with a potato masher or use an electric mixer for a smoother texture.
6. Add the butter, low-sodium chicken broth, milk, and black pepper to the potatoes. Stir until smooth and creamy.
7. Taste and adjust the consistency or seasonings, adding more broth or milk if needed.
8. Garnish with fresh parsley and serve.

These Low Sodium Garlic Mashed Potatoes are a creamy, flavorful side that can easily fit into any low-sodium diet. The roasted garlic adds a rich depth of flavor, ensuring that each bite is savory without the need for added salt. With a velvety texture and comforting taste, this dish is sure to be a crowd-pleaser at your holiday gatherings. It’s simple to make and incredibly satisfying, perfect for those seeking a healthier mashed potato option without sacrificing flavor.

Low Sodium Spinach and Mushroom Stuffing

This Low Sodium Spinach and Mushroom Stuffing is a healthier take on the classic holiday stuffing. Packed with sautéed spinach, mushrooms, and fresh herbs, it’s bursting with flavor without the excessive salt. Using whole-grain bread and low-sodium vegetable broth adds nutritional value while keeping the stuffing light and satisfying. This dish is perfect for anyone looking for a low-sodium, vegetarian-friendly option that still has all the comforting qualities of traditional stuffing.

Ingredients

• 8 cups whole-grain bread, cubed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cups fresh mushrooms, sliced
• 3 cups fresh spinach, chopped
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh sage, chopped
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 1/2 cups low-sodium vegetable broth
• 1 tablespoon fresh parsley (for garnish)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes until softened.
3. Add the mushrooms and sauté for another 5-7 minutes, until they release their moisture and become golden brown.
4. Stir in the spinach and cook for an additional 2 minutes until wilted.
5. In a large bowl, combine the cubed bread, cooked vegetables, thyme, sage, black pepper, and garlic powder.
6. Pour the vegetable broth over the bread mixture and toss gently to combine, ensuring that the bread is moistened but not soggy.
7. Transfer the stuffing mixture to a greased 9×13-inch baking dish.
8. Bake for 25-30 minutes, until the top is golden brown and the stuffing is heated through.
9. Garnish with fresh parsley before serving.

This Low Sodium Spinach and Mushroom Stuffing is a great way to enjoy a classic holiday side dish without the high sodium content. The combination of earthy mushrooms, fresh spinach, and aromatic herbs creates a flavorful stuffing that is hearty and satisfying. By using whole-grain bread and low-sodium vegetable broth, this dish provides a nutritious option that complements any holiday spread. Whether you’re looking for a vegetarian side or simply a healthier stuffing alternative, this recipe will be a welcomed addition to your festive table.

Low Sodium Cranberry Sauce with Orange Zest

This Low Sodium Cranberry Sauce with Orange Zest offers a fresh and tangy twist on the classic holiday sauce. By using just a hint of sweetener and fresh oranges, it brings out the natural tartness of cranberries without relying on added salt or excessive sugar. Perfect for pairing with turkey, ham, or as a topping for desserts, this vibrant and flavorful cranberry sauce is a low-sodium alternative that’s both festive and refreshing.

Ingredients

• 12 oz fresh cranberries
• 1/2 cup fresh orange juice
• Zest of 1 orange
• 1/4 cup honey or maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon vanilla extract

Instructions

1. In a medium saucepan, combine the cranberries, orange juice, orange zest, honey, cinnamon, and ginger.
2. Bring the mixture to a simmer over medium heat, stirring occasionally.
3. Once the cranberries begin to pop and soften (about 10-15 minutes), reduce the heat to low and continue to simmer for an additional 5-10 minutes until the sauce thickens.
4. Stir in the vanilla extract and remove from heat.
5. Allow the cranberry sauce to cool completely before serving, as it will thicken further as it cools.
6. Transfer to a serving dish and refrigerate until ready to serve.

This Low Sodium Cranberry Sauce with Orange Zest brings a burst of bright, tangy flavors to your holiday table without relying on salt or excessive sugar. The fresh orange juice and zest add a citrusy sweetness that perfectly complements the natural tartness of the cranberries, making it a refreshing and vibrant side. It’s a healthy and delicious option that pairs beautifully with a variety of holiday dishes, adding a festive pop of color and flavor to your meal.

Low Sodium Roasted Sweet Potatoes with Maple and Cinnamon

These Low Sodium Roasted Sweet Potatoes with Maple and Cinnamon are a delightful combination of sweet and savory, making them a perfect side dish for any holiday meal. The natural sweetness of the sweet potatoes is enhanced with a drizzle of maple syrup and a dash of cinnamon, creating a warm, comforting dish that is low in sodium but big on flavor. The roasting process caramelizes the sweet potatoes, bringing out their natural sugars for an irresistible treat.

Ingredients

• 4 medium sweet potatoes, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1/4 teaspoon black pepper
• Fresh parsley or thyme (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the sweet potato cubes with olive oil, maple syrup, cinnamon, nutmeg (if using), and black pepper.
3. Spread the sweet potatoes evenly on a baking sheet in a single layer.
4. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and caramelized on the edges.
5. Remove from the oven and transfer to a serving dish.
6. Garnish with fresh parsley or thyme before serving.

These Low Sodium Roasted Sweet Potatoes with Maple and Cinnamon are a simple yet indulgent side dish that adds a touch of sweetness to your holiday spread. Roasting the sweet potatoes enhances their natural flavors, while the maple syrup and cinnamon create a warming, comforting flavor profile. It’s a low-sodium dish that’s perfect for holiday meals, offering a healthier alternative to traditional sweet potato casseroles or dishes with added salt and sugar.

Low Sodium Herb-Crusted Turkey Breast

This Low Sodium Herb-Crusted Turkey Breast is a flavorful and healthier alternative to traditional holiday turkey. With a simple herb and garlic rub, this turkey breast is oven-roasted to juicy perfection. Using fresh rosemary, thyme, and sage, along with garlic and olive oil, creates a fragrant crust that locks in moisture and flavor. This recipe is not only low in sodium but also incredibly easy to prepare, making it a great centerpiece for your holiday feast.

Ingredients

• 1 (4-5 lb) bone-in, skin-on turkey breast
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh thyme, chopped
• 1 teaspoon fresh sage, chopped
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground paprika
• 1 tablespoon lemon juice

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, mix together the olive oil, garlic, rosemary, thyme, sage, black pepper, paprika, and lemon juice to form a paste.
3. Pat the turkey breast dry with paper towels and rub the herb paste all over the turkey, making sure to get it under the skin as well.
4. Place the turkey breast on a roasting pan, breast-side up.
5. Roast for 1.5-2 hours, or until the internal temperature reaches 165°F (75°C) in the thickest part of the breast.
6. Let the turkey rest for 10-15 minutes before slicing to allow the juices to redistribute.

This Low Sodium Herb-Crusted Turkey Breast is a delicious, healthy way to enjoy a holiday classic without the added sodium. The combination of fresh herbs and garlic creates a fragrant and flavorful crust that enhances the natural taste of the turkey. With simple ingredients and an easy roasting method, this recipe results in a moist, tender turkey breast that will be the highlight of your holiday meal. It’s a perfect low-sodium centerpiece that doesn’t sacrifice flavor or festive appeal.

Low Sodium Roasted Butternut Squash Soup

This Low Sodium Roasted Butternut Squash Soup is a velvety, comforting dish perfect for chilly holiday gatherings. Roasting the butternut squash brings out its natural sweetness, while the addition of garlic, onion, and a touch of nutmeg enhances the flavor profile without the need for excessive salt. Creamy and satisfying, this soup is not only low in sodium but also a wholesome, vegetarian-friendly option that will warm up your guests and add a beautiful splash of color to your holiday table.

Ingredients

• 1 large butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 4 cups low-sodium vegetable broth
• 1/2 cup unsweetened almond milk or regular milk
• 1 tablespoon maple syrup (optional)
• Fresh thyme (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil and spread it evenly on a baking sheet. Roast for 25-30 minutes, or until the squash is tender and caramelized, flipping halfway through.
3. In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook for 5-7 minutes, until softened.
4. Add the garlic, nutmeg, and black pepper, and cook for another 1-2 minutes until fragrant.
5. Add the roasted butternut squash to the pot, followed by the vegetable broth. Bring the mixture to a simmer and cook for 5-7 minutes.
6. Using an immersion blender, puree the soup until smooth and creamy (or use a regular blender in batches).
7. Stir in the almond milk and maple syrup (if using), and adjust the seasoning as needed.
8. Garnish with fresh thyme before serving.

This Low Sodium Roasted Butternut Squash Soup is a perfect way to enjoy a rich, hearty holiday dish while keeping it low in sodium. The natural sweetness of the squash and the aromatic flavors of garlic, onion, and nutmeg come together to create a bowl of pure comfort. It’s a healthy, satisfying appetizer or main course that’s rich in nutrients and flavor but light on sodium, making it a wonderful addition to any festive table.

Low Sodium Green Bean Almondine

This Low Sodium Green Bean Almondine is a bright and flavorful side dish that’s both elegant and simple. Fresh green beans are blanched until tender-crisp, then tossed with toasted almonds and a touch of butter and lemon. The dish is finished off with a sprinkle of fresh parsley, offering a burst of color and flavor. This low-sodium recipe is a healthy twist on a classic, making it the perfect side dish for holiday meals that is both easy to prepare and full of fresh flavors.

Ingredients

• 1 pound fresh green beans, trimmed
• 1/4 cup slivered almonds
• 1 tablespoon unsalted butter
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add the green beans and cook for 4-5 minutes, or until tender-crisp. Drain and immediately transfer the beans to a bowl of ice water to stop the cooking process.
2. In a skillet over medium heat, toast the almonds for 2-3 minutes, stirring frequently, until golden brown.
3. In the same skillet, melt the butter over medium heat. Add the blanched green beans, garlic powder, black pepper, and lemon juice. Toss the green beans to coat in the butter and seasonings, and cook for 2-3 minutes, until heated through.
4. Stir in the toasted almonds and toss gently to combine.
5. Transfer to a serving dish and garnish with fresh parsley before serving.

This Low Sodium Green Bean Almondine is a delightful side dish that elevates the humble green bean with minimal ingredients and maximum flavor. The combination of tender-crisp beans, crunchy toasted almonds, and the bright freshness of lemon makes for a dish that is both simple and sophisticated. With its low-sodium profile, it’s a perfect addition to a holiday spread, offering a fresh, crunchy, and flavorful contrast to richer dishes.

Low Sodium Apple and Walnut Salad with Lemon Dressing

This Low Sodium Apple and Walnut Salad with Lemon Dressing is a light and refreshing salad that brings a burst of freshness to any holiday meal. Crisp apples, crunchy walnuts, and peppery arugula come together in a vibrant combination that’s drizzled with a zesty lemon dressing. The addition of a touch of honey and Dijon mustard in the dressing balances the flavors beautifully, while keeping the sodium content low. It’s a great way to start off your meal or serve as a side dish to balance heavier holiday fare.

Ingredients

• 4 cups mixed greens (arugula, spinach, or baby kale)
• 2 medium apples, thinly sliced
• 1/2 cup toasted walnuts
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. In a large salad bowl, combine the mixed greens, apple slices, and toasted walnuts.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, black pepper, and garlic powder until smooth.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Serve immediately, garnishing with additional walnuts or lemon zest if desired.

This Low Sodium Apple and Walnut Salad with Lemon Dressing is a wonderfully fresh and light dish that pairs perfectly with heavier holiday foods. The crisp apples and crunchy walnuts add texture, while the tangy lemon dressing ties everything together with a refreshing zing. This salad is not only low in sodium but also packed with vitamins and healthy fats, making it a nutritious and delicious option for your holiday table. It’s a simple, yet elegant, way to enjoy the flavors of the season in a healthy and vibrant salad.

Low Sodium Baked Salmon with Dill and Lemon

This Low Sodium Baked Salmon with Dill and Lemon is a light, flavorful dish perfect for a holiday meal. The natural richness of salmon is enhanced with fresh dill, garlic, and lemon, making it a simple yet elegant option for those looking to reduce sodium without sacrificing taste. This healthy recipe uses no added salt, relying instead on the bright and aromatic flavors of fresh herbs and citrus. It’s a great alternative to heavier meats and pairs wonderfully with seasonal sides like roasted vegetables or mashed potatoes.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 2 tablespoons fresh dill, chopped
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper or lightly grease it with olive oil.
3. Place the salmon fillets on the baking sheet, skin-side down.
4. In a small bowl, combine the olive oil, garlic, lemon zest, lemon juice, dill, and black pepper.
5. Spoon the mixture over each salmon fillet, ensuring each piece is evenly coated.
6. Bake for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.
7. Remove from the oven and garnish with fresh parsley before serving.

This Low Sodium Baked Salmon with Dill and Lemon is a bright, flavorful, and heart-healthy dish that’s perfect for any holiday celebration. The fresh herbs and citrus bring out the natural flavors of the salmon, offering a deliciously aromatic experience without the need for added salt. This recipe is easy to prepare, requiring only a few simple ingredients, yet it creates a beautiful and nourishing dish that’s ideal for a low-sodium holiday feast.

Low Sodium Stuffing with Mushrooms and Sage

This Low Sodium Stuffing with Mushrooms and Sage is a hearty and flavorful side dish that makes a perfect accompaniment to turkey, ham, or any holiday roast. By using low-sodium vegetable broth and skipping the salt, this stuffing maintains all the rich, savory flavors of traditional stuffing with fewer sodium concerns. Mushrooms and sage provide earthy depth, while the bread cubes soak up the flavors, resulting in a satisfying side dish that’s both comforting and healthier than most store-bought stuffing mixes.

Ingredients

• 6 cups whole grain bread cubes (preferably day-old)
• 2 tablespoons unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup fresh mushrooms, sliced
• 1/4 cup fresh sage, chopped
• 1/2 teaspoon black pepper
• 1 1/2 cups low-sodium vegetable broth
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, melt the butter over medium heat. Add the diced onion and garlic and cook for 5-7 minutes, until softened.
3. Add the sliced mushrooms and cook for another 5 minutes, until they release their moisture and become tender.
4. Stir in the chopped sage and black pepper, and cook for an additional 1-2 minutes to release the herb’s fragrance.
5. In a large mixing bowl, combine the bread cubes with the mushroom mixture.
6. Pour the low-sodium vegetable broth over the bread and toss gently to combine.
7. Transfer the stuffing to a greased baking dish and cover with foil.
8. Bake for 20-25 minutes, removing the foil in the last 5 minutes to allow the top to crisp up.
9. Garnish with fresh parsley before serving.

This Low Sodium Stuffing with Mushrooms and Sage offers a flavorful and wholesome alternative to traditional stuffing recipes, perfect for those looking to reduce their sodium intake. The combination of mushrooms and sage creates a rich, earthy base, while the low-sodium vegetable broth adds moisture without overloading the dish with salt. It’s a versatile, easy-to-make side dish that complements any holiday roast while keeping things healthy and low-sodium.

Low Sodium Roasted Brussels Sprouts with Balsamic Glaze

These Low Sodium Roasted Brussels Sprouts with Balsamic Glaze are a delicious and healthy side dish that will elevate any holiday meal. Roasting Brussels sprouts brings out their natural sweetness, while the balsamic glaze adds a tangy, slightly sweet finish that perfectly balances the savory flavor of the sprouts. This dish is incredibly easy to make, with minimal ingredients and preparation time, making it the ideal low-sodium option for those who want a nutritious, festive side without compromising on taste.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey (optional)
• 1 tablespoon fresh Parmesan (optional, for garnish)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the halved Brussels sprouts with olive oil, black pepper, and garlic powder.
3. Spread the Brussels sprouts in a single layer on a baking sheet.
4. Roast for 20-25 minutes, stirring halfway through, until the Brussels sprouts are crispy on the edges and tender on the inside.
5. While the Brussels sprouts are roasting, combine the balsamic vinegar and honey (if using) in a small saucepan. Bring to a simmer over medium heat and cook for 3-4 minutes, until it thickens into a glaze.
6. Drizzle the balsamic glaze over the roasted Brussels sprouts and toss gently to coat.
7. If desired, sprinkle with fresh Parmesan before serving.

These Low Sodium Roasted Brussels Sprouts with Balsamic Glaze are a wonderful addition to your holiday spread, offering a perfect balance of savory and sweet. Roasting brings out the natural flavors of the Brussels sprouts, while the balsamic glaze provides a tangy and slightly sweet finish that enhances the overall dish. Simple to prepare, this recipe is both healthy and low in sodium, making it a great side for anyone looking to enjoy a flavorful and festive holiday meal without the extra salt.

Note: More recipes are coming soon!