25+ Delicious Sunday Low Sodium Seafood Recipes for Your Meal

If you’re looking for fresh, healthy, and delicious ways to enjoy seafood without the extra salt, you’ve come to the right place! Seafood is an excellent source of protein, omega-3 fatty acids, and other essential nutrients, but often, traditional seafood recipes can be high in sodium.

Whether you’re managing your sodium intake or simply looking for lighter, flavorful dishes, this collection of 25+ Sunday low sodium seafood recipes is the perfect solution.

These recipes showcase the best of seafood in a way that’s not only nutritious but also bursting with flavor. From grilled fish to shrimp dishes and everything in between, you’re sure to find something that will make your Sunday meals both satisfying and heart-healthy.

With these recipes, you’ll discover easy-to-follow cooking methods, unique flavor combinations, and plenty of inspiration for a wide variety of seafood options.

Say goodbye to heavy sodium-laden sauces and hello to clean, bright flavors that highlight the natural goodness of seafood. Plus, many of these dishes can be paired with fresh vegetables, quinoa, or whole grains for a complete, wholesome meal.

Whether you’re cooking for a family gathering or a solo meal, these recipes will help you create memorable, low-sodium dishes everyone will love.

25+ Delicious Sunday Low Sodium Seafood Recipes for Your Meal

Incorporating low sodium into your diet doesn’t mean sacrificing taste or quality. These 25+ Sunday low sodium seafood recipes offer the perfect balance of flavor, nutrition, and simplicity.

With fresh ingredients, light seasoning, and innovative cooking methods, these dishes bring out the best in seafood without the need for excessive salt.

So, whether you’re looking to improve your heart health, reduce sodium intake, or just enjoy a cleaner, more wholesome meal, these recipes are the ideal starting point.

Enjoy a fresh, flavorful Sunday feast that’s both satisfying and health-conscious!

Lemon Garlic Baked Salmon

This Lemon Garlic Baked Salmon is a light yet flavorful dish, perfect for a Sunday dinner. It uses fresh ingredients like lemon, garlic, and herbs to infuse the fish with flavor without the need for salt. Baked to perfection, this dish is both heart-healthy and delicious.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• Fresh cracked pepper, to taste
• Lemon slices, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, whisk together olive oil, garlic, lemon juice, lemon zest, oregano, parsley, and cracked pepper.
3. Place the salmon fillets on a lined baking sheet, skin side down.
4. Brush the salmon generously with the lemon garlic mixture.
5. Bake in the preheated oven for 12-15 minutes, or until the salmon easily flakes with a fork.
6. Garnish with lemon slices and serve hot.

This Lemon Garlic Baked Salmon is a perfect choice for a low-sodium meal that doesn’t compromise on taste. The natural flavors of the salmon are enhanced with the fresh garlic and citrus, making it an ideal option for those looking to reduce sodium without sacrificing flavor. It pairs beautifully with steamed vegetables or a light salad for a well-balanced Sunday meal.

Shrimp and Avocado Salad

This Shrimp and Avocado Salad is a refreshing, light dish, full of healthy fats and lean protein. With no added salt, the sweetness of the shrimp and the creaminess of the avocado combine to create a satisfying, yet low-sodium, meal. Perfect for a warm Sunday afternoon.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1 small red onion, thinly sliced
• Juice of 2 limes
• Fresh cilantro, chopped (for garnish)
• Fresh cracked pepper, to taste

Instructions:

1. Heat olive oil in a large pan over medium heat.
2. Season shrimp with cumin, chili powder, and pepper. Add shrimp to the pan and cook for 2-3 minutes on each side, or until pink and opaque.
3. Remove shrimp from the pan and let them cool slightly.
4. In a large bowl, combine the diced avocado, cherry tomatoes, cucumber, and red onion.
5. Add the shrimp to the bowl and gently toss with the lime juice.
6. Garnish with fresh cilantro and serve immediately.

This Shrimp and Avocado Salad is an incredibly satisfying, low-sodium meal that’s full of vibrant flavors and textures. The shrimp provides lean protein while the avocado offers healthy fats, making it both nutritious and filling. With a zesty lime dressing and a kick from the cumin and chili powder, this dish is sure to become a Sunday favorite. It’s perfect as a light lunch or a refreshing dinner.

Grilled White Fish Tacos

These Grilled White Fish Tacos are a flavorful, low-sodium twist on traditional fish tacos. The fish is seasoned with a combination of smoked paprika, garlic, and lime juice, grilled to perfection, and served in soft tortillas with a crunchy cabbage slaw. This dish is ideal for a casual, flavorful Sunday meal.

Ingredients:

• 4 white fish fillets (such as tilapia or cod)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• Juice of 1 lime
• 8 small corn tortillas
• 2 cups shredded cabbage
• 1 carrot, julienned
• 1 tablespoon apple cider vinegar
• Fresh cilantro, chopped (for garnish)
• Fresh cracked pepper, to taste

Instructions:

1. Preheat the grill to medium heat.
2. In a small bowl, mix olive oil, smoked paprika, garlic powder, cumin, lime juice, and pepper. Rub this mixture over the fish fillets.
3. Grill the fish fillets for 3-4 minutes per side, or until cooked through and easily flaked with a fork.
4. While the fish grills, prepare the slaw by combining shredded cabbage, julienned carrot, apple cider vinegar, and a pinch of pepper in a bowl. Toss to combine.
5. Warm the corn tortillas on the grill for 1 minute on each side.
6. To assemble the tacos, place a grilled fish fillet on each tortilla, top with the cabbage slaw, and garnish with fresh cilantro.
7. Serve with lime wedges for extra zest.

These Grilled White Fish Tacos are a fantastic low-sodium choice for a Sunday meal that’s packed with flavor and crunch. The smoky, spiced fish pairs perfectly with the fresh, tangy slaw, creating a satisfying combination that’s both light and fulfilling. The tacos are easy to assemble and provide a fun, interactive meal for the whole family. Serve these tacos with a side of grilled vegetables or a light salsa for a complete, well-rounded dish.

Spicy Tuna Poke Bowl

The Spicy Tuna Poke Bowl is a vibrant, refreshing dish packed with fresh tuna, healthy fats, and a variety of textures. This low-sodium version relies on the natural flavors of the fish, while a simple spicy mayo adds a creamy kick. Perfect for a Sunday lunch or light dinner, this bowl is both nutritious and satisfying.

Ingredients:

• 1 pound sushi-grade tuna, cubed
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon sriracha sauce
• 1 teaspoon honey
• 1 cup cooked brown rice (or white rice, if preferred)
• 1 small cucumber, thinly sliced
• 1 avocado, diced
• 2 tablespoons edamame, shelled
• 1 tablespoon sesame seeds
• 1/2 teaspoon fresh cracked pepper
• 1 tablespoon chopped green onions (for garnish)

Instructions:

1. In a small bowl, whisk together rice vinegar, sesame oil, sriracha, honey, and pepper to make the dressing.
2. In a separate bowl, combine the cubed tuna with half of the dressing and mix gently to coat.
3. In serving bowls, place the cooked rice as the base.
4. Arrange the tuna, cucumber, avocado, and edamame on top of the rice.
5. Drizzle the remaining dressing over the poke bowl and sprinkle with sesame seeds.
6. Garnish with chopped green onions and serve immediately.

The Spicy Tuna Poke Bowl is a perfect balance of rich flavors, healthy fats, and fresh vegetables, all while being low in sodium. The creamy avocado and crunchy cucumber complement the tender tuna, while the slight heat from the sriracha adds excitement without overwhelming the dish. This bowl is not only a feast for the senses but also a nutrient-packed, light meal, ideal for a casual yet flavorful Sunday dinner.

Baked Cod with Herb Crust

This Baked Cod with Herb Crust is a flavorful, low-sodium recipe that delivers a deliciously crispy crust on the tender fish. Using a mixture of herbs and olive oil, the cod is baked to perfection, making it an easy yet elegant dish to enjoy on a relaxing Sunday evening. It’s perfect for those looking to reduce sodium while still enjoying a satisfying, flavorful seafood meal.

Ingredients:

• 4 cod fillets
• 1 tablespoon olive oil
• 1/2 cup whole wheat breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice
• Lemon wedges (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine the breadcrumbs, parsley, dill, garlic powder, and pepper.
3. Rub each cod fillet with olive oil, then press the breadcrumb mixture onto the top of each fillet.
4. Place the cod fillets on a baking sheet lined with parchment paper and drizzle with lemon juice.
5. Bake for 12-15 minutes or until the fish flakes easily with a fork and the crust is golden brown.
6. Garnish with lemon wedges and serve hot.

This Baked Cod with Herb Crust is a simple, healthy, and low-sodium seafood dish that’s full of flavor. The herbs and breadcrumbs create a light but crunchy crust that enhances the delicate texture of the cod, while the lemon juice adds a refreshing, tangy finish. It’s an excellent option for those who want a quick yet elegant Sunday dinner. Pair it with a side of roasted vegetables or a light salad for a balanced meal.

Grilled Shrimp Skewers with Mango Salsa

Grilled Shrimp Skewers with Mango Salsa bring together sweet, smoky, and savory flavors in a light, low-sodium dish. The shrimp is marinated with lime and garlic, grilled to perfection, and served with a vibrant mango salsa. This dish is ideal for a Sunday barbecue or an easy-to-make dinner, offering a tropical twist without the excess sodium.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• Fresh cracked pepper, to taste
• 1 ripe mango, diced
• 1/2 small red onion, diced
• 1 small red bell pepper, diced
• 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime
• Lime wedges (for garnish)

Instructions:

1. In a bowl, combine the olive oil, lime juice, garlic, paprika, cumin, and pepper. Add the shrimp and toss to coat. Marinate for at least 15 minutes.
2. Preheat the grill to medium-high heat and thread the shrimp onto skewers.
3. Grill the shrimp for 2-3 minutes on each side or until they are pink and opaque.
4. While the shrimp grills, prepare the mango salsa by combining the diced mango, red onion, bell pepper, cilantro, and lime juice in a bowl. Toss gently to combine.
5. Once the shrimp are grilled, remove them from the skewers and serve with the fresh mango salsa on top.
6. Garnish with lime wedges and serve immediately.

These Grilled Shrimp Skewers with Mango Salsa are a perfect fusion of smoky, tangy, and sweet flavors, all without the need for added sodium. The grilled shrimp are juicy and tender, enhanced by the freshness of the mango salsa. It’s a vibrant, easy-to-make meal that’s ideal for a Sunday cookout or a simple yet exciting dinner. Serve it with a side of quinoa or a light salad for a balanced and flavorful meal.

Garlic and Herb Shrimp Stir-Fry

This Garlic and Herb Shrimp Stir-Fry is a quick and healthy low-sodium dish that’s bursting with flavor. The shrimp are sautéed in a blend of fresh garlic, herbs, and olive oil, then tossed with a medley of colorful vegetables. It’s a light, protein-packed meal that’s perfect for a Sunday dinner when you want something both satisfying and easy to prepare.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 red bell pepper, thinly sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• Fresh cracked pepper, to taste
• 1 tablespoon fresh lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet and season with oregano, thyme, and pepper. Cook for 2-3 minutes per side until pink and opaque.
4. Remove the shrimp from the skillet and set aside.
5. In the same skillet, add the bell pepper, zucchini, and broccoli. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
6. Return the shrimp to the skillet and toss with the vegetables. Drizzle with lemon juice and stir to combine.
7. Garnish with fresh parsley and serve immediately.

The Garlic and Herb Shrimp Stir-Fry is a flavorful and vibrant dish that combines the natural sweetness of shrimp with the richness of garlic and herbs. The vegetables provide a crisp, fresh contrast, while the lemon juice adds a zesty finish. This easy-to-make dish is low in sodium but packed with nutrients and flavor, making it a perfect choice for a light yet satisfying Sunday meal.

Grilled Salmon with Cucumber Dill Yogurt Sauce

This Grilled Salmon with Cucumber Dill Yogurt Sauce is a healthy, refreshing meal that’s full of flavor but low in sodium. The salmon is grilled to perfection and paired with a creamy, tangy yogurt sauce made with fresh cucumber and dill. This dish is a perfect option for a Sunday dinner, offering a combination of smoky and fresh flavors that will leave you satisfied.

Ingredients:

• 4 salmon fillets
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Fresh cracked pepper, to taste
• 1/2 cup plain Greek yogurt
• 1/4 cucumber, finely grated
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• Lemon wedges (for garnish)

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the salmon fillets with olive oil and sprinkle with smoked paprika and cracked pepper.
3. Grill the salmon fillets for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
4. While the salmon is grilling, prepare the cucumber dill yogurt sauce by combining the Greek yogurt, grated cucumber, fresh dill, and lemon juice in a small bowl. Mix well.
5. Once the salmon is grilled, serve with a generous dollop of the cucumber dill yogurt sauce.
6. Garnish with lemon wedges and serve immediately.

The Grilled Salmon with Cucumber Dill Yogurt Sauce is a refreshing and satisfying low-sodium dish that combines smoky grilled salmon with the cool creaminess of the yogurt sauce. The dill and cucumber add a refreshing contrast to the richness of the fish, making this dish both light and flavorful. It’s a perfect choice for a healthy Sunday dinner, especially when served with a side of roasted vegetables or a simple green salad.

Lemon Butter Scallops with Asparagus

Lemon Butter Scallops with Asparagus is a luxurious yet low-sodium dish that’s perfect for a special Sunday meal. The sweet, tender scallops are seared and served with a buttery lemon sauce, paired with perfectly cooked asparagus. This dish is light, elegant, and packed with flavor, offering a gourmet experience without the excess sodium.

Ingredients:

• 1 pound large sea scallops, patted dry
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• 1/2 teaspoon fresh cracked pepper
• 1 bunch asparagus, trimmed
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Season the scallops with cracked pepper and place them in the skillet. Sear the scallops for 2-3 minutes per side until golden brown and cooked through. Remove them from the skillet and set aside.
3. In the same skillet, melt the butter and add the minced garlic. Sauté for 1-2 minutes until fragrant.
4. Add the lemon juice and zest, stirring to combine. Cook for an additional 1-2 minutes to allow the sauce to thicken slightly.
5. While the sauce is cooking, steam the asparagus until tender, about 3-4 minutes.
6. Serve the seared scallops on a platter, drizzle with the lemon butter sauce, and serve alongside the asparagus.
7. Garnish with fresh parsley and serve immediately.

Lemon Butter Scallops with Asparagus is a simple yet luxurious low-sodium meal that’s perfect for a Sunday dinner. The delicate scallops are complemented by a rich lemon butter sauce, while the asparagus adds a crisp, fresh texture. This dish is both light and indulgent, making it an ideal choice for anyone looking to enjoy seafood without added sodium. It pairs wonderfully with a side of quinoa or roasted potatoes for a balanced, elegant meal.

Mediterranean Grilled Fish Tacos

Mediterranean Grilled Fish Tacos offer a fresh, light, and flavorful twist on the traditional taco. The fish is seasoned with Mediterranean herbs and grilled to perfection, then served in soft tortillas with a crunchy cabbage slaw and a tangy tzatziki sauce. This low-sodium dish is a healthy yet satisfying option for a Sunday gathering or casual dinner.

Ingredients:

• 4 white fish fillets (such as tilapia or cod)
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Fresh cracked pepper, to taste
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1/2 cup diced cucumber
• 1/4 cup chopped red onion
• 1 tablespoon fresh cilantro, chopped
• 1/2 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Lemon wedges (for garnish)

Instructions:

1. Preheat the grill to medium-high heat.
2. Drizzle the fish fillets with olive oil and season with oregano, paprika, garlic powder, and cracked pepper.
3. Grill the fish fillets for 4-5 minutes per side, until they are opaque and easily flake with a fork.
4. While the fish is grilling, make the tzatziki sauce by combining the Greek yogurt, cucumber, onion, garlic, cilantro, and lemon juice in a small bowl. Mix well.
5. Warm the tortillas on the grill for 1-2 minutes until soft and slightly charred.
6. To assemble the tacos, place a portion of grilled fish on each tortilla, top with the shredded cabbage, and drizzle with tzatziki sauce.
7. Garnish with lemon wedges and serve immediately.

Mediterranean Grilled Fish Tacos offer a vibrant and fresh way to enjoy seafood while keeping sodium levels low. The combination of Mediterranean herbs, grilled fish, and the creamy, tangy tzatziki sauce creates a flavorful and satisfying taco without excess salt. This dish is perfect for a light Sunday meal and can easily be paired with a side of quinoa or a simple mixed green salad for a balanced, refreshing meal.

Shrimp and Zucchini Pasta with Pesto

Shrimp and Zucchini Pasta with Pesto is a light and nutritious dish that combines succulent shrimp with spiralized zucchini noodles, all tossed in a fresh basil pesto. The pesto is made with olive oil, garlic, and Parmesan, creating a rich yet low-sodium sauce that elevates the shrimp and zucchini. This is a perfect dish for those looking for a low-sodium, gluten-free alternative to traditional pasta.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 medium zucchinis, spiralized
• 1/2 cup fresh basil leaves
• 1/4 cup walnuts or pine nuts
• 2 tablespoons olive oil
• 1 clove garlic
• 1 tablespoon lemon juice
• 1/4 cup grated Parmesan cheese
• Fresh cracked pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Heat a large skillet over medium heat and sauté the shrimp with a small amount of olive oil until pink and opaque, about 3-4 minutes. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the spiralized zucchini and sauté for 2-3 minutes until slightly tender but still crisp.
3. While the zucchini cooks, prepare the pesto by blending the basil, walnuts (or pine nuts), olive oil, garlic, lemon juice, and Parmesan cheese in a food processor until smooth. Season with pepper to taste.
4. Toss the cooked zucchini noodles with the pesto, then add the shrimp and mix until well combined.
5. Garnish with fresh parsley and serve immediately.

Shrimp and Zucchini Pasta with Pesto is a light yet satisfying dish that’s low in sodium but packed with flavor. The shrimp and zucchini are perfectly complemented by the fresh, herby pesto, making it a perfect Sunday meal for those who want something healthy, flavorful, and easy to prepare. It’s a gluten-free and low-carb alternative to traditional pasta dishes, while still offering a rich and satisfying flavor profile.

Baked Shrimp Scampi with Spaghetti Squash

Baked Shrimp Scampi with Spaghetti Squash is a low-sodium, light version of the classic shrimp scampi. The shrimp are baked in a flavorful garlic butter sauce and served over roasted spaghetti squash, creating a healthier alternative to pasta. This dish offers the rich flavors of traditional shrimp scampi while keeping the sodium content low and the meal light and nutritious.

Ingredients:

• 1 medium spaghetti squash
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/4 teaspoon crushed red pepper flakes
• Fresh cracked pepper, to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with cracked pepper. Roast the squash, cut side down, on a baking sheet for 40-45 minutes, or until tender.
3. While the squash roasts, prepare the shrimp. In a baking dish, melt the butter and sauté the garlic until fragrant, about 1-2 minutes. Add the shrimp, lemon juice, red pepper flakes, and pepper, and toss to coat. Bake the shrimp in the oven for 8-10 minutes or until pink and cooked through.
4. Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands.
5. Serve the roasted spaghetti squash in bowls, topped with the shrimp scampi mixture. Garnish with fresh parsley and sprinkle with Parmesan cheese if desired.

Baked Shrimp Scampi with Spaghetti Squash offers a healthier, low-sodium take on a beloved classic. The sweet, tender shrimp are complemented by the garlic butter sauce, while the roasted spaghetti squash serves as a nutritious, low-carb alternative to pasta. This dish is perfect for a light and satisfying Sunday meal, offering all the delicious flavors of shrimp scampi without the excess sodium or calories.

Lemon Herb Grilled Tuna Steaks

Lemon Herb Grilled Tuna Steaks are a simple yet flavorful low-sodium dish perfect for seafood lovers. The tuna is marinated with fresh lemon juice, olive oil, and a mix of aromatic herbs, then grilled to perfection. This dish is not only low in sodium but also packed with healthy omega-3 fatty acids, making it a nutritious and satisfying choice for a Sunday dinner.

Ingredients:

• 4 tuna steaks (about 6 oz each)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Fresh cracked pepper, to taste
• Fresh lemon wedges, for serving
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, and cracked pepper.
2. Place the tuna steaks in a shallow dish and pour the marinade over the fish. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Preheat the grill to medium-high heat. Remove the tuna from the marinade and place it on the grill.
4. Grill the tuna for about 2-3 minutes per side for medium-rare, or longer for your desired doneness.
5. Once cooked, remove the tuna steaks from the grill and let them rest for a couple of minutes before serving.
6. Serve with lemon wedges and garnish with chopped parsley.

Lemon Herb Grilled Tuna Steaks offer a fresh, light, and flavorful option for a low-sodium Sunday meal. The lemon and herb marinade infuses the tuna with vibrant flavors, and grilling gives it a smoky finish. This dish is not only delicious but also nutritious, providing a healthy dose of protein and omega-3s. Perfect for a light yet satisfying meal, it pairs well with roasted vegetables or a crisp green salad.

Shrimp and Avocado Salad

Shrimp and Avocado Salad is a fresh, healthy, and low-sodium dish that’s perfect for a light Sunday lunch or dinner. The combination of tender shrimp, creamy avocado, and crisp vegetables, tossed in a tangy lime dressing, makes for a flavorful, satisfying meal that’s full of healthy fats and protein.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/4 red onion, thinly sliced
• 2 tablespoons olive oil
• Juice of 1 lime
• 1 tablespoon fresh cilantro, chopped
• Fresh cracked pepper, to taste

Instructions:

1. In a medium skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat and let the shrimp cool slightly.
2. In a large bowl, combine the shrimp, diced avocado, cherry tomatoes, cucumber, and red onion.
3. Drizzle with lime juice and toss gently to combine.
4. Sprinkle with fresh cilantro and cracked pepper to taste.
5. Serve immediately, or chill in the refrigerator for 20 minutes for a colder salad.

Shrimp and Avocado Salad is a refreshing and satisfying low-sodium dish that offers a perfect balance of flavors. The sweetness of the shrimp pairs wonderfully with the creamy avocado, while the lime dressing adds a zesty kick. This dish is not only delicious but also packed with healthy fats, protein, and fiber. It’s an ideal choice for a light Sunday meal or a quick and healthy lunch.

Baked Cod with Cherry Tomatoes and Olives

Baked Cod with Cherry Tomatoes and Olives is a light and Mediterranean-inspired low-sodium dish that’s perfect for a Sunday dinner. The cod is baked with juicy cherry tomatoes, briny olives, and a touch of garlic, creating a flavorful yet healthy meal. This dish is easy to prepare, making it ideal for a stress-free Sunday.

Ingredients:

• 4 cod fillets (about 6 oz each)
• 1 pint cherry tomatoes, halved
• 1/4 cup black olives, pitted and halved
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Fresh cracked pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the cod fillets in a baking dish and drizzle with olive oil. Sprinkle with dried oregano and cracked pepper.
3. Scatter the halved cherry tomatoes, olives, and minced garlic around the fish.
4. Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
5. Remove from the oven and sprinkle with fresh parsley.
6. Serve with lemon wedges for an added burst of freshness.

Baked Cod with Cherry Tomatoes and Olives is a simple, Mediterranean-inspired dish that’s low in sodium but full of vibrant flavors. The juicy tomatoes and salty olives complement the mild cod, creating a delightful contrast of tastes. This dish is light, healthy, and easy to prepare, making it a perfect choice for a low-sodium Sunday meal. Serve it with a side of steamed vegetables or whole-grain rice for a complete and nutritious dinner.

Note: More recipes are coming soon!