30+ Easy Sunday Low Sodium Pioneer Woman Recipes for a Heart-Healthy Feast

When it comes to Sunday dinners, we often crave comforting, hearty meals that bring family and friends together. However, for those looking to watch their sodium intake, finding flavorful yet healthy options can be a challenge.

Fortunately, the Pioneer Woman, known for her delicious and approachable recipes, offers plenty of dishes that are both tasty and low in sodium.

In this blog, we’ve curated over 30 low-sodium recipes that bring the flavors of the Pioneer Woman’s kitchen into your home while keeping your health in mind.

Whether you’re looking for savory main dishes, light salads, or satisfying sides, these recipes will prove that you don’t have to sacrifice flavor for health.

Let’s dive into some mouthwatering, sodium-conscious recipes perfect for your next Sunday meal!

30+ Easy Sunday Low Sodium Pioneer Woman Recipes for a Heart-Healthy Feast

Cooking a low-sodium meal doesn’t mean sacrificing flavor, and with the Pioneer Woman’s 30+ Sunday recipes, you can enjoy a healthier, heart-friendly Sunday dinner.

From vibrant salads to flavorful main dishes, these recipes are packed with fresh ingredients, bold flavors, and the comforting feel of a classic Sunday feast.

Whether you’re cooking for the whole family or just preparing a simple meal for yourself, these dishes prove that eating healthy can be just as delicious.

So, why not give them a try next Sunday? Your taste buds—and your health—will thank you!

Slow Cooker Herb-Roasted Chicken with Vegetables

This Slow Cooker Herb-Roasted Chicken with Vegetables is a perfect Sunday dinner option that’s full of flavor but low in sodium. Tender chicken, paired with a blend of fresh herbs and root vegetables, simmers all day in your slow cooker, creating a savory meal without the added salt. It’s the ideal set-and-forget recipe for a stress-free Sunday feast.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 4 large carrots, peeled and cut into large chunks
• 2 parsnips, peeled and cut into large chunks
• 2 medium potatoes, cut into wedges
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 1 lemon, quartered
• 2 tbsp olive oil
• 2 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp paprika
• Freshly ground black pepper, to taste
• 1 cup low-sodium chicken broth

Instructions:

1. Rub the whole chicken with olive oil, and season with dried thyme, rosemary, paprika, and freshly ground black pepper.
2. Place the garlic, lemon, and onion inside the chicken cavity.
3. Arrange the carrots, parsnips, potatoes, and garlic around the chicken in the bottom of the slow cooker.
4. Pour the chicken broth over the vegetables and chicken.
5. Cover the slow cooker and cook on low for 6-7 hours or until the chicken reaches an internal temperature of 165°F and is fully cooked.
6. Carefully remove the chicken and vegetables from the slow cooker, and serve hot.

This Slow Cooker Herb-Roasted Chicken with Vegetables is a comforting, flavorful dish that’s perfect for a Sunday dinner. The slow-cooked chicken is incredibly juicy, and the root vegetables absorb all the savory goodness, making each bite a delight. Best of all, this recipe keeps sodium in check without sacrificing flavor, thanks to the fresh herbs and the natural sweetness of the vegetables. It’s an easy, healthy, and hearty meal your whole family will love.

Grilled Lemon-Garlic Salmon with Quinoa Salad

For a lighter and refreshing Sunday meal, this Grilled Lemon-Garlic Salmon with Quinoa Salad is both healthy and delicious, offering a boost of protein and omega-3s. The salmon, marinated in a zesty lemon-garlic mixture, is grilled to perfection and paired with a vibrant quinoa salad, making this dish a perfect option for a low-sodium yet satisfying lunch or dinner.

Ingredients

for Salmon Marinade:

• 4 salmon fillets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• 1 tbsp fresh dill, chopped
• 1 tbsp freshly ground black pepper
• 1 tbsp Dijon mustard (optional)

Ingredients

for Quinoa Salad:

• 1 cup quinoa
• 2 cups water
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup red onion, finely chopped
• 1 tbsp olive oil
• 2 tbsp fresh lemon juice
• Freshly ground black pepper, to taste

Instructions:

1. In a small bowl, whisk together olive oil, minced garlic, lemon juice, dill, mustard (if using), and pepper.
2. Place the salmon fillets in a shallow dish and pour the marinade over the fish. Let it marinate in the fridge for at least 30 minutes, or up to 2 hours.
3. While the salmon is marinating, cook the quinoa: rinse it under cold water, then bring 2 cups of water to a boil. Add quinoa, reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed. Fluff with a fork and set aside to cool.
4. Once the quinoa is cooled, mix it with cucumber, tomatoes, parsley, red onion, olive oil, lemon juice, and black pepper.
5. Preheat your grill to medium-high heat and cook the salmon fillets for 4-5 minutes per side or until the fish is fully cooked and flakes easily with a fork.
6. Serve the grilled salmon fillets on top of the quinoa salad.

This Grilled Lemon-Garlic Salmon with Quinoa Salad is a perfect low-sodium meal for a sunny Sunday. The salmon is bursting with citrusy flavors and grilled to perfection, while the quinoa salad adds a refreshing contrast with its crunchy vegetables and light dressing. The combination of healthy fats, lean protein, and fiber-packed quinoa ensures a balanced meal that keeps you satisfied without being heavy. Plus, it’s a simple and quick recipe that’s ideal for any Sunday.

Baked Sweet Potato and Black Bean Tacos

These Baked Sweet Potato and Black Bean Tacos are a vegetarian-friendly, low-sodium delight perfect for a casual Sunday dinner or lunch. The roasted sweet potatoes and black beans are seasoned with a flavorful mix of spices and baked to perfection, then served in soft tortillas with fresh toppings. This is a simple, wholesome meal that’s both satisfying and healthy.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1/4 cup red onion, finely diced
• 1 avocado, sliced
• Freshly ground black pepper, to taste

Instructions:

1. Preheat your oven to 400°F. Toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, cinnamon, and black pepper.
2. Spread the sweet potatoes in an even layer on a baking sheet and bake for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
3. While the sweet potatoes are baking, heat the black beans in a small saucepan over medium heat for 5 minutes, stirring occasionally.
4. Warm the corn tortillas in a dry skillet or on the stovetop for about 30 seconds on each side.
5. To assemble the tacos, spoon the roasted sweet potatoes and black beans onto each tortilla. Top with fresh cilantro, red onion, avocado slices, and a squeeze of lime juice.
6. Serve immediately and enjoy!

These Baked Sweet Potato and Black Bean Tacos are a flavorful and satisfying plant-based meal that’s perfect for a low-sodium Sunday feast. The combination of sweet roasted sweet potatoes, hearty black beans, and fresh toppings creates a balanced and fulfilling taco that’s light on sodium but big on flavor. The best part? You can easily customize your tacos with your favorite toppings, from crunchy lettuce to tangy salsa. Whether you’re a vegetarian or just looking for a healthier alternative, these tacos are sure to be a hit.

Spaghetti Squash with Tomato Basil Sauce

This Spaghetti Squash with Tomato Basil Sauce is a light and healthy low-sodium alternative to traditional pasta dishes. Roasted spaghetti squash replaces traditional noodles, offering a satisfying, low-calorie base while being paired with a fresh homemade tomato basil sauce. It’s a wonderful option for a light Sunday dinner that still delivers full flavors and plenty of nutrients.

Ingredients

for Spaghetti Squash:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• Freshly ground black pepper, to taste

Ingredients

for Tomato Basil Sauce:

• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 can (28 oz) diced tomatoes, no-salt-added
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 cup fresh basil leaves, chopped
• Freshly ground black pepper, to taste
• Pinch of red pepper flakes (optional)

Instructions:

1. Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with black pepper.
2. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 40-45 minutes or until tender, and the strands easily pull apart with a fork.
3. While the squash is roasting, heat olive oil in a saucepan over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
4. Add the diced tomatoes, oregano, basil, black pepper, and red pepper flakes (if using). Simmer for 10-15 minutes, allowing the flavors to meld together.
5. Once the squash is cooked, use a fork to shred the flesh into spaghetti-like strands.
6. Serve the spaghetti squash topped with the tomato basil sauce and fresh chopped basil.

This Spaghetti Squash with Tomato Basil Sauce offers a nutritious, low-sodium twist on traditional spaghetti. The sweet, slightly nutty flavor of the roasted squash pairs perfectly with the vibrant, herby tomato sauce. Whether you’re trying to cut down on carbs or simply want a lighter, yet satisfying meal, this dish is a perfect Sunday dinner choice. It’s packed with antioxidants and fresh ingredients, offering a healthy, flavorful meal for the whole family.

Grilled Veggie & Hummus Wraps

These Grilled Veggie & Hummus Wraps are a healthy and satisfying low-sodium lunch or dinner option. The assortment of grilled vegetables, including zucchini, bell peppers, and eggplant, are paired with a creamy hummus spread and wrapped in soft whole wheat tortillas. This easy-to-make recipe is full of flavor and provides a perfect way to enjoy vegetables without the need for excess salt.

Ingredients:

• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 small eggplant, sliced
• 1 tbsp olive oil
• Freshly ground black pepper, to taste
• 4 whole wheat tortillas
• 1/2 cup hummus (store-bought or homemade)
• 1/4 cup fresh spinach leaves
• 1 tbsp balsamic vinegar (optional)

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Toss the zucchini, bell peppers, and eggplant with olive oil and black pepper.
2. Grill the vegetables for 4-5 minutes per side, or until they are tender and lightly charred.
3. Warm the whole wheat tortillas on the grill for about 30 seconds on each side.
4. To assemble the wraps, spread a generous amount of hummus on each tortilla.
5. Layer the grilled vegetables, fresh spinach, and a drizzle of balsamic vinegar (if using) on top of the hummus.
6. Roll up the tortillas tightly and slice in half to serve.

Grilled Veggie & Hummus Wraps are an ideal low-sodium dish that’s bursting with vibrant flavors and textures. The grilled vegetables provide a smoky, charred flavor, while the hummus adds a rich, creamy element without the need for extra sodium. These wraps are not only a great vegetarian option, but they’re also a nutritious and satisfying choice for a Sunday meal. Packed with fiber, vitamins, and healthy fats, these wraps are perfect for a light lunch or dinner that won’t leave you feeling heavy.

Low-Sodium Turkey Chili

This Low-Sodium Turkey Chili is a hearty and healthy option for a Sunday dinner. Packed with lean ground turkey, kidney beans, tomatoes, and a range of spices, this chili is a filling, flavorful meal without the excessive salt. It’s a great dish to prepare in advance and perfect for feeding a crowd or enjoying throughout the week.

Ingredients:

• 1 lb ground turkey breast
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes, no-salt-added
• 1 can (6 oz) tomato paste, no-salt-added
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper (optional, for heat)
• 1/2 cup water or low-sodium chicken broth
• Fresh cilantro, chopped, for garnish (optional)

Instructions:

1. In a large pot, cook the ground turkey over medium heat, breaking it apart with a wooden spoon, until browned and cooked through.
2. Add the diced onion and garlic to the pot and sauté until softened, about 5 minutes.
3. Stir in the kidney beans, diced tomatoes, tomato paste, chili powder, cumin, paprika, black pepper, and cayenne (if using).
4. Add the water or chicken broth and stir to combine. Bring the chili to a simmer and cook for 30-40 minutes, stirring occasionally, to allow the flavors to meld together.
5. Taste and adjust the seasonings as needed. Serve hot, garnished with fresh cilantro if desired.

This Low-Sodium Turkey Chili is a fantastic, guilt-free way to enjoy a comfort food classic. With lean turkey and plenty of beans, this chili is full of protein and fiber, making it a filling and nutritious meal. The blend of spices brings all the warmth and flavor of traditional chili without relying on added salt. It’s perfect for meal prep, making it a great dish to enjoy throughout the week, and can easily be customized with your favorite toppings like low-fat sour cream or shredded cheese.

Grilled Lemon Herb Chicken Skewers

Grilled Lemon Herb Chicken Skewers are a light, flavorful, and low-sodium option for a Sunday dinner or BBQ. Marinated in a zesty combination of lemon juice, garlic, and herbs, the chicken pieces are grilled to perfection, offering a tender and juicy bite. The vibrant lemon and herb seasoning infuses the chicken without the need for added salt, making it a healthy, satisfying dish for the whole family.

Ingredients:

• 1 lb chicken breast, cut into 1-inch cubes
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp ground black pepper
• 1 tbsp fresh parsley, chopped (for garnish)
• Wooden or metal skewers (if using wooden skewers, soak in water for 30 minutes)

Instructions:

1. In a bowl, combine the olive oil, lemon juice, minced garlic, oregano, thyme, and black pepper.
2. Add the chicken cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
3. Preheat your grill or grill pan to medium-high heat. Thread the marinated chicken onto skewers, ensuring the pieces are evenly spaced.
4. Grill the skewers for 4-5 minutes per side, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
5. Remove the chicken from the skewers and sprinkle with fresh parsley before serving.

These Grilled Lemon Herb Chicken Skewers are a fresh, low-sodium option that still packs a punch in flavor. The lemon and herbs provide a burst of citrusy freshness, while the grilling adds a smoky char to the chicken. These skewers are perfect for a light Sunday dinner or as part of a BBQ spread. They are versatile, easy to prepare, and pair wonderfully with a variety of side dishes such as roasted vegetables or a quinoa salad.

Zucchini Noodles with Avocado Pesto

Zucchini Noodles with Avocado Pesto is a delicious and creative way to enjoy a low-sodium, low-carb meal. The zucchini noodles, made with a spiralizer or julienned, provide a perfect substitute for traditional pasta. Paired with a creamy avocado pesto, made with fresh basil, garlic, and lemon, this dish is rich in healthy fats and vibrant flavors while staying sodium-conscious.

Ingredients:

• 4 medium zucchinis, spiralized or julienned
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 cloves garlic
• Juice of 1 lemon
• 2 tbsp olive oil
• 2 tbsp nutritional yeast (optional, for a cheesy flavor)
• Freshly ground black pepper, to taste
• Pine nuts or walnuts, for garnish (optional)

Instructions:

1. Spiralize or julienne the zucchinis to create noodles. Set aside.
2. In a food processor or blender, combine the avocado, basil, garlic, lemon juice, olive oil, and nutritional yeast (if using). Blend until smooth and creamy.
3. Taste and adjust the seasoning with black pepper and additional lemon juice if desired.
4. Toss the zucchini noodles with the avocado pesto until evenly coated.
5. Serve immediately, garnished with pine nuts or walnuts for added crunch.

This Zucchini Noodles with Avocado Pesto dish offers a creamy, nutrient-dense, and low-sodium alternative to traditional pasta dishes. The rich texture of avocado combined with the bright flavors of basil and lemon creates a satisfying pesto that complements the light zucchini noodles. It’s an excellent option for a refreshing and healthy Sunday dinner, offering plenty of vitamins and healthy fats. Whether you’re cutting back on carbs or simply looking for a lighter dish, this meal delivers both taste and nutrition.

Roasted Sweet Potato and Black Bean Salad

This Roasted Sweet Potato and Black Bean Salad is a vibrant, nutrient-packed low-sodium dish perfect for a light Sunday meal. Roasted sweet potatoes bring a natural sweetness and depth of flavor to the salad, while black beans add protein and fiber. Tossed with a simple olive oil and lime dressing, this salad is refreshing, satisfying, and full of wholesome ingredients.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• Freshly ground black pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tsp ground cumin
• 1 tbsp olive oil (for dressing)
• 1/4 cup crumbled feta cheese (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F. Toss the cubed sweet potatoes with olive oil and black pepper. Spread them evenly on a baking sheet.
2. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
3. In a large bowl, combine the roasted sweet potatoes, black beans, red onion, and cilantro.
4. In a small bowl, whisk together the lime juice, cumin, and olive oil to create the dressing. Pour the dressing over the salad and toss gently to combine.
5. Garnish with crumbled feta cheese, if desired, before serving.

This Roasted Sweet Potato and Black Bean Salad is a flavorful, low-sodium option that is both hearty and refreshing. The roasted sweet potatoes provide a natural sweetness, balanced by the earthy flavor of the black beans and the zesty lime dressing. This salad is perfect as a standalone meal or as a side dish for a larger spread. It’s packed with fiber, antioxidants, and healthy fats, making it a nutritious choice for a Sunday dinner or any time you need a wholesome meal.

Cauliflower Rice Stir-Fry

Cauliflower Rice Stir-Fry is a low-sodium, healthy alternative to traditional fried rice. Using cauliflower rice as a base, this dish offers a light yet satisfying meal packed with colorful vegetables and a burst of flavor from soy sauce alternatives. It’s perfect for a quick and easy Sunday dinner that’s both nutritious and full of texture, while being low in sodium and carbs.

Ingredients:

• 1 medium cauliflower, grated or riced
• 1 tbsp olive oil
• 1/2 cup carrots, julienned
• 1/2 cup bell pepper, diced
• 1/4 cup frozen peas
• 1/4 cup onion, diced
• 2 cloves garlic, minced
• 2 eggs, lightly beaten (optional for protein)
• 2 tbsp low-sodium tamari or coconut aminos
• 1 tbsp sesame oil
• 1/2 tsp ground black pepper
• Fresh cilantro, for garnish (optional)

Instructions:

1. If you don’t have pre-riced cauliflower, pulse the cauliflower florets in a food processor until they resemble rice grains.
2. Heat olive oil in a large skillet or wok over medium heat. Add the carrots, bell pepper, peas, and onion, and cook for about 5 minutes, until softened.
3. Add the garlic and cook for an additional 1 minute until fragrant.
4. Push the vegetables to the side of the pan and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked, then mix with the vegetables.
5. Add the riced cauliflower to the pan and stir in the tamari or coconut aminos, sesame oil, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender but still firm.
6. Garnish with fresh cilantro before serving.

Cauliflower Rice Stir-Fry is an excellent low-sodium alternative to traditional fried rice. The cauliflower provides a hearty, rice-like texture, while the combination of fresh vegetables and tamari or coconut aminos offers a flavorful base without the excess sodium found in soy sauce. This dish is quick, easy, and packed with nutrients, making it a great option for a healthy Sunday meal or a weeknight dinner when you’re looking for something light but filling.

Lemon Garlic Shrimp with Asparagus

Lemon Garlic Shrimp with Asparagus is a light, flavorful, and low-sodium dish that’s perfect for a Sunday dinner. The shrimp are sautéed with fresh garlic and zesty lemon, while the asparagus adds a tender yet crisp texture to the meal. The combination of citrusy and savory flavors makes this dish both refreshing and satisfying, while being quick and easy to prepare.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• Freshly ground black pepper, to taste
• 1/4 tsp red pepper flakes (optional for heat)
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the asparagus and sauté for 3-4 minutes, until tender-crisp. Remove from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil and garlic. Sauté for 1 minute until fragrant.
3. Add the shrimp to the skillet, cooking for 2-3 minutes per side, until pink and cooked through.
4. Add the lemon zest, lemon juice, and black pepper. Stir to coat the shrimp in the citrusy sauce.
5. Return the asparagus to the skillet and toss to combine with the shrimp.
6. Garnish with fresh parsley before serving.

Lemon Garlic Shrimp with Asparagus is a light and flavorful low-sodium dish that makes for a perfect Sunday dinner. The shrimp are tender and bursting with the bright citrus flavors, while the asparagus adds a fresh crunch that balances out the dish. It’s an easy-to-make meal that’s packed with lean protein and vitamins, making it not only delicious but also nutritious. Whether you’re serving it on its own or alongside a grain like quinoa or brown rice, this dish is sure to be a hit at the dinner table.

Grilled Portobello Mushroom Burgers

Grilled Portobello Mushroom Burgers offer a delicious and hearty low-sodium alternative to traditional beef burgers. The portobello mushrooms are marinated in balsamic vinegar and grilled to perfection, providing a meaty texture and rich umami flavor. Served on a whole wheat bun with fresh toppings, these mushroom burgers are a satisfying, plant-based option that will satisfy even the most dedicated carnivores.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Freshly ground black pepper, to taste
• 4 whole wheat burger buns
• Lettuce, tomato, and onion for topping
• 2 tbsp Dijon mustard or low-sodium ketchup (optional)

Instructions:

1. In a small bowl, whisk together the balsamic vinegar, olive oil, oregano, garlic powder, and black pepper.
2. Place the portobello mushroom caps in a shallow dish and pour the marinade over the mushrooms. Let them marinate for 15-20 minutes.
3. Preheat the grill or grill pan to medium-high heat.
4. Grill the mushrooms for 5-7 minutes on each side, until tender and grill marks appear.
5. Toast the whole wheat buns on the grill for about 1 minute, until lightly browned.
6. Assemble the burgers by placing each grilled mushroom on a bun and topping with lettuce, tomato, onion, and mustard or ketchup if desired.
7. Serve immediately.

Grilled Portobello Mushroom Burgers are a fantastic low-sodium, plant-based alternative to traditional burgers. The balsamic vinegar marinade enhances the mushrooms’ natural umami flavor, while the grilling process adds a delicious smoky char. Served with fresh toppings on whole wheat buns, these burgers are a satisfying and healthy choice for a Sunday dinner. Whether you’re following a vegetarian diet or just looking to reduce your sodium intake, this recipe provides a flavorful and hearty alternative to the classic burger.

Baked Lemon Herb Salmon

Baked Lemon Herb Salmon is a simple, low-sodium dish that’s packed with healthy omega-3 fatty acids and bold, zesty flavors. The salmon is gently baked with fresh herbs, garlic, and lemon, resulting in a tender, flaky fish with a burst of citrusy brightness. This dish is perfect for a quick Sunday dinner, offering a healthy yet indulgent taste without the extra sodium typically found in other seasonings.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 tbsp olive oil
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper or foil.
3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, and black pepper.
4. Pour the mixture evenly over the salmon fillets.
5. Bake the salmon for 15-18 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Garnish with fresh parsley and serve immediately.

Baked Lemon Herb Salmon is a simple yet flavorful low-sodium option for a Sunday dinner. The fresh lemon and herbs enhance the salmon’s natural flavor without the need for added salt, making it a healthy, heart-healthy choice. It’s easy to prepare and cooks quickly, making it an excellent option for busy weekends or when you want a nutritious meal that feels indulgent. Serve it alongside a green vegetable or a quinoa salad for a complete meal.

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad is a vibrant, fresh dish bursting with flavors and textures. The combination of chickpeas, cucumbers, cherry tomatoes, olives, and feta creates a delicious, light salad that’s perfect for a Sunday lunch or dinner. With a simple lemon-oregano dressing, this dish stays low-sodium while still offering a satisfying meal packed with plant-based protein and fiber.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup crumbled feta cheese (optional)
• 1 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried oregano
• Freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, tomatoes, red onion, olives, and feta cheese (if using).
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, and black pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh parsley and serve immediately or refrigerate for 30 minutes for the flavors to marinate.

Mediterranean Chickpea Salad is a refreshing, healthy low-sodium dish that’s perfect for a light Sunday meal. The chickpeas provide plant-based protein and fiber, while the crunchy vegetables and tangy feta give the salad texture and flavor. The lemon-oregano dressing ties everything together with a zesty, Mediterranean flair. It’s easy to make, satisfying, and full of nutrients, making it a great choice for a low-sodium, heart-healthy meal.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a low-sodium, nutrient-rich alternative to traditional pasta primavera. The spaghetti squash, when roasted, turns into delicate strands that mimic pasta, making it a perfect base for a medley of sautéed seasonal vegetables. With a light garlic and olive oil sauce, this dish is fresh, satisfying, and full of flavor without the need for excessive salt.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1/2 cup bell pepper, sliced
• 1/2 cup zucchini, sliced
• 1/4 cup red onion, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh basil, chopped
• Freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with 1 tablespoon of olive oil and season with black pepper.
3. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 40-45 minutes, or until the squash is tender and can be easily scraped into strands with a fork.
4. While the squash is roasting, heat the olive oil in a large skillet over medium heat. Add the garlic, tomatoes, bell pepper, zucchini, and onion. Sauté for 5-7 minutes until the vegetables are tender.
5. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
6. Toss the roasted squash strands with the sautéed vegetables. Add fresh basil and black pepper.
7. Serve immediately.

Spaghetti Squash Primavera is a delicious low-sodium alternative to traditional pasta dishes. The spaghetti squash provides a light and satisfying base, while the sautéed vegetables bring plenty of color, texture, and flavor. With a simple garlic and olive oil dressing, this dish is refreshing and healthy, making it a great choice for a Sunday dinner or as a weeknight meal. Full of vitamins and fiber, it’s an excellent way to enjoy a pasta-like meal while keeping sodium in check.

Note: More recipes are coming soon!