30+ Easy Sunday Low Sodium Main Dish Recipes for a Healthier Meal

When it comes to Sunday dinners, finding meals that are both delicious and healthy can be a challenge—especially if you’re trying to keep sodium intake in check.

High sodium levels can lead to a range of health issues, including high blood pressure and heart disease, making it essential to focus on low-sodium options that still satisfy your cravings.

Fortunately, there are countless ways to prepare mouthwatering, flavor-packed meals that are both nutritious and low in sodium.

In this article, we’ve compiled 30+ Sunday low sodium main dish recipes that will allow you to enjoy a full-flavored, hearty meal without compromising your health.

From juicy grilled meats to vibrant vegetable dishes and satisfying seafood options, each recipe is carefully crafted to keep sodium levels low while still delivering on taste.

Whether you’re cooking for yourself, your family, or guests, these recipes are perfect for a healthy and delicious Sunday feast.

30+ Easy Sunday Low Sodium Main Dish Recipes for a Healthier Meal

Eating low sodium doesn’t mean sacrificing flavor or enjoyment at the dinner table.

With the recipes we’ve shared, you can create a variety of satisfying and wholesome Sunday main dishes that cater to your health needs without losing the essence of a great meal.

These recipes are designed to be easy to prepare and versatile, so you can customize them based on your dietary preferences or what ingredients you have available.

So, the next time Sunday rolls around, try one (or more!) of these low sodium main dishes and feel good about what’s on your plate. Eating healthy has never been so delicious!

Grilled Lemon Herb Chicken with Quinoa Salad

This Grilled Lemon Herb Chicken with Quinoa Salad is the perfect main dish for a low-sodium Sunday meal. The chicken is marinated in a blend of fresh lemon juice, garlic, and herbs before being grilled to juicy perfection. Paired with a light quinoa salad made with cucumbers, cherry tomatoes, and a homemade vinaigrette, this meal offers a refreshing, flavorful combination that’s both healthy and satisfying. It’s an easy-to-make dish that feels special enough for a Sunday dinner without compromising on your sodium intake.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lemon, juiced
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp olive oil
• 1 cup quinoa
• 2 cups water or low-sodium vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp red wine vinegar
• 1 tbsp olive oil
• Salt and pepper to taste (use sparingly)

Instructions:

1. Marinate the Chicken: In a small bowl, combine lemon juice, garlic, rosemary, thyme, olive oil, and a pinch of pepper. Place chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Refrigerate for at least 30 minutes (up to 2 hours).
2. Prepare the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, bring the water (or vegetable broth) to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
3. Make the Salad: In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, and parsley. In a small bowl, whisk together red wine vinegar and olive oil, then pour over the quinoa mixture. Stir to combine, and add a pinch of salt and pepper to taste.
4. Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Grill the chicken breasts for about 6-8 minutes per side or until fully cooked and juices run clear.
5. Serve: Slice the grilled chicken and serve it over a bed of quinoa salad. Garnish with extra parsley, if desired.

This dish is a great example of how you can enjoy bold, satisfying flavors without the need for excessive sodium. The lemon and fresh herbs on the chicken complement the light quinoa salad, creating a balanced, nutritious meal. This recipe is not only heart-healthy but also easy to prepare, making it an ideal choice for a low-sodium Sunday dinner that doesn’t sacrifice taste.

Baked Salmon with Roasted Vegetables

A simple yet elegant dish, this Baked Salmon with Roasted Vegetables is a nutritious, low-sodium option for a Sunday main dish. The salmon is baked with a touch of olive oil, garlic, and herbs, ensuring a delicate, flavorful result. The roasted vegetables, including carrots, zucchini, and bell peppers, are lightly seasoned with fresh herbs and olive oil, offering a healthy side that perfectly complements the rich flavor of the salmon. This dish is light, satisfying, and perfect for those seeking a healthy, low-sodium meal.

Ingredients:

• 4 salmon fillets (skin-on or skinless)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tsp dried thyme
• 2 carrots, sliced
• 1 zucchini, sliced
• 1 bell pepper, diced
• 1 tbsp olive oil (for vegetables)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Salmon: Preheat the 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 rub with minced garlic, fresh dill, lemon juice, thyme, and a pinch of pepper. Let the salmon marinate for about 10-15 minutes.
2. Prepare the Roasted Vegetables: In a bowl, toss the sliced carrots, zucchini, and bell pepper with olive oil, thyme, and a pinch of pepper. Spread them evenly on a baking sheet.
3. Bake: Place both the salmon and vegetables in the oven. Roast the vegetables for 25-30 minutes, stirring halfway through to ensure even cooking. Bake the salmon for 15-18 minutes, depending on the thickness of the fillets, until the fish flakes easily with a fork.
4. Serve: Arrange the baked salmon on plates and serve with a side of roasted vegetables. Garnish with fresh parsley.

This dish offers a combination of omega-3 rich salmon and roasted vegetables that are both low in sodium and full of flavor. The lemon and dill bring a fresh zest to the salmon, while the thyme and roasted vegetables create a comforting, satisfying side. It’s an easy recipe to prepare and perfect for a healthy Sunday meal that’s light yet filling.

Vegetable Stir-Fry with Tofu

A delicious and nutritious low-sodium main dish, this Vegetable Stir-Fry with Tofu brings together a colorful assortment of vegetables and protein-packed tofu, all stir-fried in a light, homemade sauce. The stir-fry is quick to prepare and customizable with your favorite vegetables, making it a versatile and satisfying meal. With a touch of ginger and garlic, the flavors are rich without relying on sodium-heavy sauces, making this dish both healthy and flavorful.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 zucchini, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp sesame seeds (optional)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the Tofu: Drain the tofu and press it to remove excess moisture. Cut the tofu into small cubes. In a large non-stick pan or wok, heat olive oil over medium-high heat. Add the tofu and cook for 5-7 minutes, turning occasionally, until golden brown on all sides. Remove from the pan and set aside.
2. Stir-Fry the Vegetables: In the same pan, add a bit more olive oil if necessary. Add the garlic and ginger, cooking for 1-2 minutes until fragrant. Add the red bell pepper, carrot, zucchini, and broccoli, stir-frying for about 5-7 minutes or until the vegetables are tender-crisp.
3. Make the Sauce: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, and sesame oil.
4. Combine: Add the tofu back into the pan with the vegetables. Pour the sauce over the stir-fry and toss everything together to coat evenly. Cook for another 2-3 minutes until heated through.
5. Serve: Garnish with sesame seeds and fresh cilantro. Serve hot.

This Vegetable Stir-Fry with Tofu is a vibrant, nutritious meal that’s both low in sodium and packed with flavor. The tofu provides a satisfying source of protein, while the fresh vegetables add color and crunch. The homemade sauce ensures a savory dish without the need for high-sodium condiments, making it a great option for a healthy Sunday dinner. Plus, it’s quick to make and customizable based on your preferences!

Spaghetti Squash with Marinara and Turkey Meatballs

A light yet satisfying low-sodium alternative to traditional spaghetti and meatballs, this Spaghetti Squash with Marinara and Turkey Meatballs is a great option for a Sunday dinner. The spaghetti squash serves as a nutritious, low-carb base, while the turkey meatballs are lean and packed with flavor. The homemade marinara sauce is made from fresh tomatoes, garlic, and herbs, ensuring a burst of fresh, wholesome taste without the added sodium. This dish is a delicious way to enjoy a classic comfort food with a healthy twist.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground turkey (preferably lean)
• 1/4 cup breadcrumbs (use whole wheat for a healthier option)
• 1/4 cup grated Parmesan cheese (optional for lower sodium)
• 1 egg
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1 tbsp olive oil (for roasting)
• 2 cups fresh tomatoes, chopped (or low-sodium canned tomatoes)
• 1 tbsp tomato paste
• 1 tsp dried Italian seasoning
• Fresh basil or parsley for garnish

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 with olive oil and season with a pinch of salt and pepper. Place cut side down on a baking sheet and roast for 30-40 minutes until the squash is tender. Once done, scrape with a fork to create spaghetti-like strands.
2. Make the Meatballs: In a bowl, combine the ground turkey, breadcrumbs, egg, garlic, oregano, basil, and a pinch of pepper. Mix well and form into small meatballs, about 1 to 1.5 inches in diameter. Place the meatballs on a baking sheet and bake in the oven at 375°F (190°C) for 15-20 minutes, or until fully cooked through.
3. Make the Marinara Sauce: While the meatballs cook, heat a tablespoon of olive oil in a saucepan over medium heat. Add the garlic and cook for 1 minute until fragrant. Add the chopped tomatoes, tomato paste, Italian seasoning, and a pinch of pepper. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens.
4. Serve: Once the spaghetti squash and meatballs are ready, serve the squash strands topped with marinara sauce and turkey meatballs. Garnish with fresh basil or parsley for an extra pop of flavor.

This dish is a lighter, healthier take on an Italian favorite, offering all the flavors of spaghetti and meatballs without the high sodium content. The spaghetti squash serves as a deliciously light substitute for pasta, and the turkey meatballs provide lean protein. Paired with the fresh, homemade marinara sauce, this meal is satisfying, flavorful, and perfect for anyone looking for a low-sodium, low-carb option to enjoy on a Sunday night.

Stuffed Bell Peppers with Brown Rice and Black Beans

These Stuffed Bell Peppers with Brown Rice and Black Beans are a wholesome and filling option for a low-sodium Sunday dinner. The peppers are stuffed with a flavorful mixture of brown rice, black beans, onions, tomatoes, and spices, providing a balanced meal that’s rich in fiber and protein. This dish is easy to prepare and can be made ahead for a quick, satisfying dinner, making it an ideal choice for those seeking a hearty, low-sodium meal with vibrant, bold flavors.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, diced
• 1 cup diced tomatoes (fresh or low-sodium canned)
• 1 tsp cumin
• 1 tsp chili powder
• 1 tbsp olive oil
• 1/2 cup shredded low-sodium cheese (optional)
• Fresh cilantro or parsley for garnish

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 olive oil over the peppers and place them in a baking dish.
2. Make the Stuffing: In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the diced tomatoes, cooked brown rice, black beans, cumin, chili powder, and a pinch of pepper. Cook for an additional 5-7 minutes, stirring occasionally, until heated through and the flavors are well combined.
3. Stuff the Peppers: Carefully spoon the rice and bean mixture into the hollowed bell peppers, packing it tightly. If using cheese, sprinkle it on top of the stuffed peppers.
4. Bake: Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender. If you’ve added cheese, remove the foil during the last 5 minutes to allow the cheese to melt and bubble.
5. Serve: Garnish with fresh cilantro or parsley before serving.

Stuffed bell peppers are a fantastic way to enjoy a hearty, low-sodium meal packed with nutritious ingredients. The combination of brown rice and black beans creates a satisfying filling that’s rich in fiber and protein, making these peppers a wholesome choice for dinner. This dish is also versatile—feel free to add your favorite vegetables or spices to tailor it to your preferences. It’s a meal that’s both comforting and nourishing, perfect for a low-sodium Sunday feast.

Grilled Portobello Mushrooms with Avocado Salsa

Grilled Portobello Mushrooms with Avocado Salsa offer a delicious, plant-based alternative for a low-sodium Sunday main dish. The meaty Portobello mushrooms are marinated in olive oil, balsamic vinegar, and garlic, then grilled to perfection. Topped with a vibrant and creamy avocado salsa, this dish is both filling and full of flavor. It’s a great option for vegetarians or anyone looking to enjoy a light yet satisfying meal without compromising on taste or sodium levels.

Ingredients:

• 4 large Portobello mushroom caps, cleaned and stems removed
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 avocado, diced
• 1/2 red onion, finely chopped
• 1/2 cup cherry tomatoes, diced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Fresh ground black pepper to taste

Instructions:

1. Marinate the Mushrooms: In a small bowl, combine olive oil, balsamic vinegar, minced garlic, thyme, and a pinch of pepper. Brush the mixture over the Portobello mushroom caps and let them marinate for 15-20 minutes.
2. Prepare the Avocado Salsa: In a separate bowl, combine the diced avocado, red onion, cherry tomatoes, cilantro, lime juice, and a pinch of pepper. Toss gently to mix and set aside.
3. Grill the Mushrooms: Preheat the grill or grill pan to medium-high heat. Grill the mushrooms for about 5-7 minutes on each side until they’re tender and have nice grill marks.
4. Serve: Once grilled, top the mushrooms with the fresh avocado salsa. Serve immediately.

This Grilled Portobello Mushrooms with Avocado Salsa dish is a delightful, low-sodium option that’s packed with flavor and nutrition. The savory grilled mushrooms pair wonderfully with the creamy, tangy avocado salsa, creating a satisfying meal that’s perfect for a Sunday dinner. Whether you’re following a plant-based diet or simply looking for a lighter dish, this recipe is both refreshing and hearty, ensuring you enjoy a fulfilling and healthy meal without the need for added sodium.

Lemon Herb Grilled Chicken with Quinoa and Roasted Vegetables

Lemon Herb Grilled Chicken with Quinoa and Roasted Vegetables is a flavorful and nutritious low-sodium dish that’s perfect for a Sunday dinner. The chicken is marinated in a zesty lemon and herb mixture, then grilled to perfection, offering a light yet satisfying protein option. Paired with fluffy quinoa and a medley of roasted vegetables, this meal provides a balanced combination of lean protein, whole grains, and vegetables. It’s an easy-to-make, wholesome meal that is both delicious and low in sodium, ideal for a healthy weekend feast.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 lemon (zested and juiced)
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 cup quinoa
• 2 cups water or low-sodium chicken broth (for cooking quinoa)
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil (for roasting vegetables)
• Fresh parsley for garnish

Instructions:

1. Marinate the Chicken: In a bowl, combine the olive oil, lemon juice and zest, garlic, oregano, thyme, and a pinch of pepper. Place the chicken breasts in a resealable bag or shallow dish, pour the marinade over the chicken, and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to meld.
2. Cook the Quinoa: While the chicken is marinating, rinse the quinoa under cold water. In a saucepan, combine the quinoa and water (or broth). Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and fluffy. Fluff with a fork and set aside.
3. Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss the zucchini, red bell pepper, and cherry tomatoes with olive oil and a pinch of pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
4. Grill the Chicken: Preheat the grill to medium-high heat. Grill the marinated chicken breasts for 5-7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (74°C).
5. Serve: Serve the grilled chicken on a bed of quinoa, with roasted vegetables on the side. Garnish with fresh parsley for a pop of color and added flavor.

This Lemon Herb Grilled Chicken with Quinoa and Roasted Vegetables is a satisfying and healthy low-sodium meal that’s both fresh and filling. The zesty lemon marinade on the chicken adds a burst of flavor, while the quinoa and roasted vegetables provide fiber and essential nutrients. It’s a simple yet elegant dish that’s perfect for a Sunday dinner, offering a well-rounded, wholesome meal without compromising on taste. This recipe is a great option for anyone looking for a nutritious and low-sodium meal that’s easy to prepare and enjoy.

Baked Salmon with Sweet Potato Mash and Steamed Asparagus

Baked Salmon with Sweet Potato Mash and Steamed Asparagus is a light yet satisfying low-sodium meal that is rich in omega-3 fatty acids, vitamins, and minerals. The salmon is seasoned with fresh herbs and baked to tender perfection, while the sweet potato mash offers a comforting, naturally sweet side dish. Steamed asparagus adds a nutritious crunch, balancing the meal with its fresh and vibrant flavor. This dish is ideal for a Sunday dinner, offering a perfect combination of healthy fats, fiber, and protein.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 tbsp olive oil
• 1 tsp fresh lemon juice
• 1 tsp dried dill or fresh dill, chopped
• 2 large sweet potatoes, peeled and diced
• 1/4 cup unsweetened almond milk (or low-sodium chicken broth)
• 1 tbsp butter (optional for richer flavor)
• 1 bunch asparagus, trimmed
• Fresh ground black pepper to taste

Instructions:

1. Prepare the Salmon: Preheat the oven to 375°F (190°C). Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, lemon juice, and sprinkle with dill. Season with black pepper to taste. Bake for 15-18 minutes, or until the salmon is fully cooked and flakes easily with a fork.
2. Make the Sweet Potato Mash: While the salmon bakes, place the diced sweet potatoes in a pot of water and bring to a boil. Cook for 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork. Drain the potatoes and return them to the pot. Mash the sweet potatoes with almond milk and butter (if using) until smooth and creamy. Season with black pepper to taste.
3. Steam the Asparagus: While the potatoes are cooking, steam the asparagus for 5-7 minutes, or until tender yet still vibrant green. Alternatively, you can sauté the asparagus in a pan with a little olive oil for 3-4 minutes.
4. Serve: Plate the baked salmon alongside a generous portion of sweet potato mash and steamed asparagus. Serve immediately.

This Baked Salmon with Sweet Potato Mash and Steamed Asparagus is a well-balanced, low-sodium dish packed with healthy fats, vitamins, and antioxidants. The tender, flaky salmon provides lean protein and omega-3 fatty acids, while the sweet potato mash adds a creamy and naturally sweet element. The steamed asparagus brings a fresh, crunchy contrast, making this dish a nutritious and flavorful option for a Sunday meal. It’s a comforting yet light dinner that’s easy to prepare and will leave you feeling satisfied and nourished.

Vegetable Stir-Fry with Tofu and Brown Rice

Vegetable Stir-Fry with Tofu and Brown Rice is a colorful, healthy, and low-sodium dish that combines a variety of fresh vegetables, protein-packed tofu, and hearty brown rice. This stir-fry is quick and easy to make, with a savory sauce that is naturally low in sodium. The tofu is stir-fried to a golden crisp on the outside, while the vegetables retain their crunch and vibrant color. This dish is full of flavor, offering a great mix of textures and nutrients, making it a perfect light and satisfying Sunday dinner option.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 1 cup brown rice
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 1/2 cup low-sodium vegetable broth
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp grated fresh ginger
• 1 clove garlic, minced
• 1/4 cup chopped green onions
• Sesame seeds for garnish (optional)

Instructions:

1. Cook the Rice: Rinse the brown rice under cold water. In a saucepan, combine the rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes until the rice is tender and the water is absorbed.
2. Cook the Tofu: In a large skillet or wok, heat the olive oil over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until the tofu is golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.
3. Stir-Fry the Vegetables: In the same skillet, add the bell pepper, zucchini, carrot, and broccoli. Stir-fry for 4-5 minutes until the vegetables are tender yet still crisp. Add the garlic and ginger, cooking for an additional minute until fragrant.
4. Make the Sauce: In a small bowl, mix together the vegetable broth, soy sauce, rice vinegar, and sesame oil. Pour the sauce over the vegetables and stir to combine.
5. Combine: Add the cooked tofu back into the skillet, tossing everything together gently to coat the tofu and vegetables in the sauce. Cook for another 2-3 minutes, allowing the flavors to meld together.
6. Serve: Serve the stir-fry over a bed of brown rice, garnished with green onions and sesame seeds if desired.

This Vegetable Stir-Fry with Tofu and Brown Rice is a vibrant and flavorful low-sodium meal that’s both filling and nutritious. The tofu provides a great source of plant-based protein, while the vegetables offer a wide range of vitamins and minerals. Paired with the hearty brown rice, this dish is a complete meal that’s perfect for a light and satisfying Sunday dinner. The savory sauce enhances the natural flavors of the ingredients without adding excess sodium, making it a healthy choice for anyone looking to enjoy a tasty, low-sodium dinner.

Roasted Turkey Breast with Garlic Mashed Cauliflower and Steamed Green Beans

Roasted Turkey Breast with Garlic Mashed Cauliflower and Steamed Green Beans is a wholesome, low-sodium alternative to traditional Sunday roasts. The turkey breast is seasoned with aromatic herbs and roasted to juicy perfection, providing a lean and flavorful source of protein. The garlic mashed cauliflower is a creamy and satisfying substitute for mashed potatoes, while the steamed green beans offer a fresh and crunchy side. This dish is not only low in sodium but also packed with essential nutrients, making it a great option for a healthy Sunday meal.

Ingredients:

• 4 turkey breast fillets (about 6 oz each)
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• 1 clove garlic, minced
• Fresh ground black pepper to taste
• 1 medium cauliflower, cut into florets
• 1/4 cup unsweetened almond milk (or low-sodium chicken broth)
• 1 tbsp olive oil (for mashed cauliflower)
• 1 lb green beans, trimmed
• 1 clove garlic, minced (for green beans)
• Fresh parsley for garnish

Instructions:

1. Roast the Turkey: Preheat the oven to 375°F (190°C). Rub the turkey fillets with olive oil, thyme, rosemary, minced garlic, and black pepper. Place the turkey on a baking sheet lined with parchment paper and roast for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
2. Make the Mashed Cauliflower: While the turkey is roasting, steam the cauliflower florets for about 10-12 minutes, or until tender. Once cooked, transfer to a food processor or mash by hand with olive oil and almond milk. Season with black pepper and additional garlic for flavor.
3. Steam the Green Beans: Steam the green beans for 4-5 minutes until tender-crisp. In a pan, heat a little olive oil and sauté the garlic for 1 minute before tossing in the steamed green beans. Stir to coat and cook for an additional 2-3 minutes.
4. Serve: Plate the roasted turkey breast with a generous portion of mashed cauliflower and steamed green beans. Garnish with fresh parsley for added flavor.

This Roasted Turkey Breast with Garlic Mashed Cauliflower and Steamed Green Beans is a perfect low-sodium dish for a nourishing Sunday dinner. The roasted turkey offers lean protein and rich flavor without excess sodium, while the garlic mashed cauliflower serves as a creamy, healthy alternative to mashed potatoes. The crisp green beans add a fresh touch to the plate, making the meal well-rounded and satisfying. This recipe is great for those looking to enjoy a classic Sunday dinner with a healthier twist, packed with flavor and essential nutrients.

Veggie-Packed Whole Wheat Spaghetti with Pesto and Grilled Chicken

Veggie-Packed Whole Wheat Spaghetti with Pesto and Grilled Chicken is a flavorful, healthy dish that incorporates a variety of vegetables and whole grains, all topped with grilled chicken and homemade pesto. The pesto, made from fresh basil, garlic, and olive oil, brings vibrant flavors without relying on excess salt. The whole wheat spaghetti adds a nutty flavor and fiber, while the grilled chicken provides lean protein. This dish is filling, packed with nutrients, and perfect for a comforting yet low-sodium Sunday dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 8 oz whole wheat spaghetti
• 1 tbsp olive oil (for grilling chicken)
• 1 tsp dried oregano
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup pine nuts (optional, for garnish)

For the pesto:

• 1 cup fresh basil leaves
• 2 cloves garlic
• 1/4 cup olive oil
• 1 tbsp lemon juice
• 2 tbsp pine nuts
• Fresh ground black pepper to taste

Instructions:

1. Grill the Chicken: Preheat the grill to medium-high heat. Rub the chicken breasts with olive oil, oregano, and black pepper. Grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and slice thinly.
2. Cook the Spaghetti: Cook the whole wheat spaghetti according to the package directions. Drain and set aside, reserving about 1/4 cup of pasta water.
3. Prepare the Pesto: In a food processor, combine the basil, garlic, olive oil, lemon juice, and pine nuts. Blend until smooth, adding a bit of pasta water if needed to reach the desired consistency. Season with black pepper.
4. Sauté the Vegetables: In a large skillet, heat a little olive oil over medium heat. Add the zucchini, bell pepper, and cherry tomatoes. Sauté for 4-5 minutes until the vegetables are tender.
5. Combine: Toss the cooked spaghetti with the pesto, sautéed vegetables, and grilled chicken slices. If the mixture is too dry, add a bit more pasta water to achieve the desired consistency.
6. Serve: Plate the spaghetti, garnish with pine nuts (if using), and serve immediately.

This Veggie-Packed Whole Wheat Spaghetti with Pesto and Grilled Chicken is a perfect low-sodium meal that’s both filling and nutritious. The whole wheat pasta provides fiber, while the pesto adds rich, fresh flavors without the need for excess salt. Grilled chicken offers a lean source of protein, and the sautéed vegetables bring both color and nutrients to the plate. This dish is a healthy and satisfying choice for a Sunday dinner, ideal for those who want a comforting yet low-sodium meal that’s full of flavor.

Grilled Veggie and Hummus Wrap with Sweet Potato Fries

The Grilled Veggie and Hummus Wrap with Sweet Potato Fries is a healthy and delicious low-sodium meal that combines roasted vegetables, creamy hummus, and whole-grain wraps. The grilled veggies add smoky flavor and are complemented by the richness of hummus, while the sweet potato fries offer a naturally sweet and crispy side. This dish is quick to prepare and offers a satisfying, plant-based option for a low-sodium Sunday dinner. It’s both nutritious and satisfying, making it a great choice for those seeking a light yet flavorful meal.

Ingredients:

• 4 whole grain wraps
• 1 medium zucchini, sliced
• 1 red bell pepper, sliced
• 1 medium eggplant, sliced
• 1 tbsp olive oil (for grilling veggies)
• 1/2 cup hummus (store-bought or homemade)
• 2 large sweet potatoes, cut into fries
• 1 tbsp olive oil (for sweet potato fries)
• Fresh ground black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Roast the Sweet Potato Fries: Preheat the oven to 400°F (200°C). Toss the sweet potato fries with olive oil and black pepper, then spread them in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until crispy and tender.
2. Grill the Vegetables: Preheat a grill or grill pan to medium heat. Toss the zucchini, bell pepper, and eggplant slices with olive oil and black pepper. Grill the vegetables for 4-5 minutes per side, until tender and slightly charred.
3. Assemble the Wraps: Lay the whole grain wraps on a flat surface. Spread a generous amount of hummus over each wrap. Add the grilled vegetables on top, then roll the wraps tightly.
4. Serve: Serve the veggie wraps alongside the sweet potato fries, garnished with fresh parsley.

This Grilled Veggie and Hummus Wrap with Sweet Potato Fries is a wholesome and satisfying low-sodium meal that’s perfect for a Sunday dinner. The grilled vegetables provide a smoky depth of flavor, while the hummus adds creaminess and richness without any added sodium. The sweet potato fries offer a naturally sweet and crispy contrast, making the meal both comforting and nutritious. This recipe is a great plant-based option, ideal for those looking for a flavorful, low-sodium dinner that’s quick and easy to prepare.

Lemon Herb Grilled Salmon with Quinoa and Roasted Brussels Sprouts

Lemon Herb Grilled Salmon with Quinoa and Roasted Brussels Sprouts is a light, nutritious, and low-sodium main dish perfect for a Sunday dinner. The salmon is marinated in a blend of fresh lemon, herbs, and olive oil, then grilled to flaky perfection. Paired with fluffy quinoa and roasted Brussels sprouts, this meal is packed with protein, fiber, and essential nutrients. The bright flavors of lemon and herbs infuse the salmon with freshness, making it an ideal choice for those looking to enjoy a flavorful, heart-healthy, and low-sodium meal.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp olive oil
• Zest and juice of 1 lemon
• 1 tbsp fresh parsley, chopped
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 cup quinoa
• 2 cups water or low-sodium vegetable broth
• 1 lb Brussels sprouts, trimmed and halved
• 1 tbsp olive oil (for Brussels sprouts)
• Fresh ground black pepper to taste

Instructions:

1. Prepare the Salmon: In a small bowl, mix together olive oil, lemon juice, lemon zest, fresh parsley, thyme, garlic powder, and black pepper. Place the salmon fillets in a shallow dish and pour the marinade over them. Let the salmon marinate for at least 15 minutes.
2. Cook the Quinoa: Rinse the quinoa under cold water. In a medium pot, bring the water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, and cover. Simmer for about 15 minutes or until the liquid is absorbed and the quinoa is tender. Fluff with a fork and set aside.
3. Roast the Brussels Sprouts: Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, black pepper, and a pinch of salt (optional). Spread them in a single layer on a baking sheet and roast for 20-25 minutes, shaking the pan halfway through, until crispy and golden brown.
4. Grill the Salmon: Preheat a grill or grill pan to medium-high heat. Grill the salmon fillets for 4-5 minutes per side or until they reach an internal temperature of 145°F (63°C) and are easily flaked with a fork.
5. Serve: Plate the grilled salmon alongside a portion of quinoa and roasted Brussels sprouts. Garnish with additional parsley and lemon wedges for extra freshness.

This Lemon Herb Grilled Salmon with Quinoa and Roasted Brussels Sprouts is a flavorful and nutrient-packed low-sodium meal that makes for an ideal Sunday dinner. The grilled salmon provides a delicious, heart-healthy protein, while the quinoa serves as a nutritious base full of fiber and essential nutrients. Roasted Brussels sprouts add a crispy, savory touch to the dish, making this meal not only healthy but also satisfying. It’s a perfect option for those seeking a fresh and light dinner without compromising on taste or nutrition.

Baked Chicken Thighs with Sweet Potato Mash and Steamed Asparagus

Baked Chicken Thighs with Sweet Potato Mash and Steamed Asparagus is a wholesome and low-sodium main dish that’s both comforting and nutrient-rich. The chicken thighs are seasoned with simple spices and baked until tender and juicy, offering a rich source of protein without excess sodium. The sweet potato mash is creamy and slightly sweet, while the steamed asparagus adds a fresh, crisp side. Together, these elements create a balanced meal that’s perfect for a healthy and flavorful Sunday dinner.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• Fresh ground black pepper to taste
• 4 medium sweet potatoes, peeled and cubed
• 1 tbsp unsalted butter
• 1/4 cup unsweetened almond milk (or low-sodium chicken broth)
• 1 lb asparagus, trimmed
• Fresh parsley for garnish

Instructions:

1. Prepare the Chicken: Preheat the oven to 375°F (190°C). Rub the chicken thighs with olive oil, smoked paprika, garlic powder, thyme, and black pepper. Place the chicken on a baking sheet lined with parchment paper and bake for 30-35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
2. Cook the Sweet Potatoes: While the chicken is baking, boil the sweet potatoes in a large pot of water for about 15-20 minutes, or until tender. Drain the water and mash the sweet potatoes with unsalted butter and almond milk. Season with black pepper and a pinch of nutmeg for extra flavor.
3. Steam the Asparagus: Steam the asparagus for about 4-5 minutes, or until tender but still crisp. Toss with a little olive oil and black pepper before serving.
4. Serve: Plate the baked chicken thighs with a generous serving of sweet potato mash and steamed asparagus. Garnish with fresh parsley for added color.

This Baked Chicken Thighs with Sweet Potato Mash and Steamed Asparagus meal is a perfect combination of flavors and textures for a low-sodium Sunday dinner. The tender chicken thighs are baked to perfection, providing a savory and satisfying protein source. The sweet potato mash offers a creamy and slightly sweet side, while the steamed asparagus adds a fresh crunch. This dish is balanced, nutritious, and delicious, making it a great option for anyone seeking a comforting yet low-sodium meal.

Mediterranean Chickpea Salad with Grilled Shrimp

Mediterranean Chickpea Salad with Grilled Shrimp is a vibrant and flavorful low-sodium dish that combines the goodness of fresh vegetables, protein-packed chickpeas, and grilled shrimp. The salad features a refreshing mix of cucumbers, tomatoes, and red onions, tossed with protein-rich chickpeas and a light lemon-oregano dressing. Topped with succulent grilled shrimp, this dish is both satisfying and nutrient-dense, making it a perfect choice for a low-sodium Sunday dinner that’s bursting with Mediterranean flavors.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp lemon zest
• 1 tsp dried oregano
• Fresh ground black pepper to taste
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil (for dressing)
• 1 tbsp lemon juice
• 1 tsp red wine vinegar
• Salt to taste (optional)

Instructions:

1. Grill the Shrimp: Preheat the grill to medium-high heat. Toss the shrimp with olive oil, lemon zest, oregano, and black pepper. Grill the shrimp for 2-3 minutes per side, or until pink and cooked through. Remove from the grill and set aside.
2. Prepare the Salad: In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
3. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, and black pepper. Adjust the seasoning with a pinch of salt if needed.
4. Assemble the Salad: Drizzle the dressing over the chickpea mixture and toss to combine. Top with the grilled shrimp and garnish with additional parsley.
5. Serve: Serve the Mediterranean chickpea salad with grilled shrimp as a light, refreshing meal.

This Mediterranean Chickpea Salad with Grilled Shrimp is a perfect low-sodium dish that is bursting with fresh flavors and packed with protein. The combination of chickpeas, vegetables, and grilled shrimp makes for a satisfying and nutrient-rich meal that’s ideal for a Sunday dinner. The zesty lemon-oregano dressing adds a bright and tangy finish, making this dish both refreshing and filling. It’s a great option for those who want a light yet hearty low-sodium meal full of vibrant Mediterranean flavors.

Note: More recipes are coming soon!