21 Delicious Low Sodium Diet Recipes for Easy Cooking

You’re about to discover how flavorful low-sodium cooking can be! We’ve gathered 21 delicious recipes that prove cutting back on salt doesn’t mean sacrificing taste. From quick weeknight dinners to comforting classics, these dishes will keep your meals exciting and your heart happy. Get ready to transform your kitchen with these easy-to-make favorites that your whole family will love.

Herb-Infused Grilled Chicken Breasts

Ever feel like your chicken breasts are staging a protest against flavor? Let’s stage a delicious coup with herb-infused grilled chicken that’ll make your taste buds salute. This isn’t just dinner—it’s a juicy revolution on a plate.

Ingredients

• 4 boneless, skinless chicken breasts (6-8 oz each)
• 1/4 cup extra-virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 4 garlic cloves, microplaned
• 2 tbsp finely chopped fresh rosemary
• 1 tbsp fresh thyme leaves
• 1 tsp coarse kosher salt
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Place chicken breasts between two sheets of parchment paper and pound to uniform 3/4-inch thickness using a meat mallet.
2. Whisk together olive oil, lemon juice, microplaned garlic, chopped rosemary, thyme leaves, kosher salt, black pepper, and red pepper flakes in a glass bowl.
3. Submerge chicken breasts completely in the marinade, ensuring full coverage.
4. Cover the bowl with plastic wrap and refrigerate for precisely 4 hours—no shortcuts, as this allows the acidic components to properly tenderize while the herbs infuse their essence.
5. Preheat gas grill to medium-high heat (425°F), creating two zones: direct and indirect heat.
6. Remove chicken from marinade, allowing excess to drip off, and discard the used marinade.
7. Place chicken on the direct heat zone and grill for 4-5 minutes until distinct grill marks form and the bottom releases easily.
8. Flip chicken using tongs and grill another 4-5 minutes on the second side.
9. Move chicken to the indirect heat zone and continue cooking for 8-10 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer inserted into the thickest part.
10. Transfer chicken to a clean cutting board and let rest for 5 minutes—this crucial step allows the juices to redistribute evenly throughout the meat.

Crispy-edged yet remarkably moist, this herb-kissed chicken delivers garlic’s punch tempered by lemon’s brightness. Serve it sliced over a bed of arugula with shaved Parmesan, or stuff into warm pita with tzatziki for a Mediterranean twist that’ll have you questioning all previous chicken encounters.

Zesty Citrus Salmon with Dill

Craving something that’ll make your taste buds do a happy dance? This zesty citrus salmon is about to become your new weeknight hero—it’s so bright and flavorful, you’ll forget you’re actually being healthy. Let’s get cooking!

Ingredients

• 2 (6-ounce) skin-on wild-caught salmon fillets
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon finely grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon finely grated orange zest
• 1 tablespoon freshly squeezed orange juice
• 1 tablespoon fresh dill fronds, finely chopped
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• 1 lemon, thinly sliced into rounds

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the salmon fillets completely dry with paper towels to ensure a crisp skin.
3. Brush both sides of each fillet evenly with extra-virgin olive oil.
4. Sprinkle the salmon evenly with kosher salt and freshly cracked black pepper.
5. In a small bowl, whisk together lemon zest, lemon juice, orange zest, and orange juice.
6. Stir the finely chopped fresh dill fronds into the citrus mixture.
7. Arrange the thinly sliced lemon rounds in a single layer on a parchment-lined baking sheet.
8. Place the salmon fillets skin-side down directly on top of the lemon slices.
9. Spoon the citrus-dill mixture evenly over the top of each salmon fillet.
10. Roast the salmon in the preheated oven for 12–14 minutes, until the internal temperature reaches 125°F for medium-rare.
11. Remove the baking sheet from the oven and let the salmon rest for 3 minutes before serving.

That irresistible flaky texture gives way to bursts of bright citrus and herby freshness in every bite. Try serving it over a bed of quinoa with extra lemon slices for a restaurant-worthy plate that’s secretly effortless.

Savory Garlic and Rosemary Roasted Vegetables

Zesty doesn’t even begin to cover it, folks. We’re diving fork-first into a vegetable transformation so magical, even your pickiest eater will be begging for seconds. Get ready to meet your new favorite side dish that’s basically a vegetable party in a roasting pan.

Ingredients

• 2 pounds mixed root vegetables (carrots, parsnips, sweet potatoes), peeled and cut into 1-inch chunks
• 3 tablespoons extra virgin olive oil
• 6 large garlic cloves, thinly sliced
• 2 tablespoons fresh rosemary leaves, finely chopped
• 1 teaspoon coarse sea salt
• ½ teaspoon freshly cracked black pepper
• 1 tablespoon aged balsamic vinegar

Instructions

1. Preheat your oven to 425°F and position one rack in the center.
2. Combine the vegetable chunks, olive oil, garlic slices, rosemary, sea salt, and black pepper in a large mixing bowl.
3. Toss the mixture vigorously for 60 seconds until every vegetable piece glistens with oil and seasoning.
4. Spread the vegetables in a single layer on a heavy-gauge rimmed baking sheet.
5. Roast for 20 minutes at 425°F until the edges begin showing slight browning.
6. Remove the baking sheet and use a metal spatula to flip each vegetable piece for even caramelization.
7. Return to the oven and roast for another 15-20 minutes until the vegetables are fork-tender and deeply golden.
8. Drizzle the aged balsamic vinegar over the hot vegetables immediately after removing from the oven.
9. Toss gently to distribute the vinegar evenly across the roasted vegetables.

Nothing short of spectacular, these vegetables emerge with caramelized edges giving way to tender, garlic-infused centers. The rosemary provides an aromatic earthiness that plays beautifully against the sweet acidity of the balsamic finish. Nestle them beside a perfectly grilled steak or pile them over creamy polenta for a vegetarian feast that’ll have everyone fighting for the last bite.

Spiced Lentil and Sweet Potato Stew

Ladies and gentlemen, prepare your taste buds for a flavor fiesta that’ll make your slow cooker jealous! This spiced lentil and sweet potato stew is basically a warm hug in a bowl, with enough personality to brighten even the rainiest of days.

Ingredients

– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger root
– 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
– 1 cup brown lentils, rinsed and drained
– 4 cups vegetable broth
– 1 (14.5 ounce) can fire-roasted diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1/2 cup full-fat coconut milk
– 2 tablespoons freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro

Instructions

1. Heat the extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté for 5-7 minutes until translucent and fragrant.
3. Stir in the minced garlic and freshly grated ginger root, cooking for 60 seconds until aromatic but not browned.
4. Add the cubed sweet potatoes and brown lentils, tossing to coat in the aromatics.
5. Pour in the vegetable broth and fire-roasted diced tomatoes, scraping any browned bits from the bottom of the pot.
6. Stir in the ground cumin, smoked paprika, and cayenne pepper until evenly distributed.
7. Cooking tip: For maximum flavor development, bring the stew to a gentle boil before reducing heat.
8. Reduce heat to low, cover, and simmer for 35-40 minutes until lentils are tender and sweet potatoes yield easily to a fork.
9. Cooking tip: Check consistency at the 30-minute mark—lentils should be soft but not mushy.
10. Stir in the full-fat coconut milk and simmer uncovered for 5 minutes to allow flavors to meld.
11. Remove from heat and stir in the freshly squeezed lime juice.
12. Cooking tip: Always add acidic ingredients like lime juice off-heat to preserve their bright flavor.
13. Garnish with chopped fresh cilantro just before serving.

Now that’s what we call comfort food with character! The tender sweet potatoes practically melt against the toothsome lentils, while the coconut milk creates a luxurious, velvety broth that carries the warm spices beautifully. Serve this vibrant stew over fluffy quinoa or with crusty artisan bread for maximum broth-soaking potential—your spoon will thank you.

Lemon and Thyme Marinated Pork Tenderloin

Jazzy, zesty, and downright irresistible—this lemon and thyme marinated pork tenderloin is about to become your weeknight hero, proving that elegance doesn’t have to be complicated. Just imagine tender, juicy pork infused with bright citrus and earthy herbs, all while you barely break a sweat in the kitchen. It’s the kind of dish that makes you look like a culinary rockstar without needing a fancy degree or a kitchen full of gadgets.

Ingredients

– 1.5 lbs pork tenderloin, trimmed of silver skin
– 1/4 cup extra-virgin olive oil
– 3 tbsp freshly squeezed lemon juice
– 2 tbsp fresh thyme leaves, finely chopped
– 4 garlic cloves, minced
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 1 tbsp clarified butter

Instructions

1. In a non-reactive bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, finely chopped fresh thyme leaves, minced garlic cloves, kosher salt, and freshly cracked black pepper until fully emulsified.
2. Place the trimmed pork tenderloin in a large resealable plastic bag and pour the marinade over it, ensuring the meat is fully coated.
3. Seal the bag tightly, removing excess air, and refrigerate for at least 4 hours or up to 12 hours for optimal flavor penetration.
4. Preheat your oven to 400°F and place a large oven-safe skillet over medium-high heat on the stovetop.
5. Remove the pork tenderloin from the marinade, allowing excess liquid to drip off, and pat it dry with paper towels to promote even browning.
6. Add the clarified butter to the hot skillet and swirl to coat the surface evenly.
7. Carefully place the pork tenderloin in the skillet and sear for 2–3 minutes per side until a golden-brown crust forms on all surfaces.
8. Transfer the skillet directly to the preheated oven and roast for 15–18 minutes, or until an instant-read thermometer inserted into the thickest part of the pork registers 145°F.
9. Remove the skillet from the oven and transfer the pork tenderloin to a cutting board, tenting it loosely with foil.
10. Allow the pork to rest for 5–7 minutes to redistribute juices before slicing against the grain into 1/2-inch thick medallions.

Zesty and aromatic, this pork tenderloin boasts a succulent, melt-in-your-mouth texture with a perfect balance of bright lemon and earthy thyme. For a show-stopping presentation, fan the medallions over a bed of creamy polenta or alongside roasted seasonal vegetables, letting the vibrant flavors take center stage at your next dinner party.

Balsamic Roasted Mushroom Quinoa

Brace yourselves, mushroom lovers—this isn’t your average sad desk-lunch quinoa situation. We’re talking balsamic-roasted fungi that’ll make you forget mushrooms ever came in a can, all piled atop fluffy quinoa like tiny, savory clouds of joy.

Ingredients

• 1 cup tri-color quinoa, rinsed thoroughly
• 1 ¾ cups vegetable broth
• 1 ½ pounds cremini mushrooms, quartered
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons aged balsamic vinegar
• 4 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• ½ teaspoon smoked paprika
• ¼ teaspoon crushed red pepper flakes
• 2 tablespoons unsalted butter
• ¼ cup flat-leaf parsley, finely chopped
• 2 ounces Parmigiano-Reggiano, shaved

Instructions

1. Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper.
2. Combine quinoa and vegetable broth in a medium saucepan, bring to a boil over high heat, then reduce to a simmer and cover for exactly 15 minutes.
3. Toss quartered mushrooms with olive oil, balsamic vinegar, minced garlic, thyme leaves, smoked paprika, and red pepper flakes until evenly coated.
4. Spread mushrooms in a single layer on the prepared baking sheet, ensuring they aren’t crowded to promote proper caramelization.
5. Roast mushrooms at 425°F for 20-22 minutes until edges are crisp and liquid has evaporated.
6. Remove quinoa from heat and let stand covered for 5 minutes to absorb residual steam.
7. Fluff quinoa with a fork to separate grains, creating light, individual kernels.
8. Heat unsalted butter in the empty quinoa saucepan until frothy and nutty-aromatic.
9. Fold roasted mushrooms and their pan juices into the fluffed quinoa along with the browned butter.
10. Stir in chopped parsley just before serving to maintain its vibrant color and fresh flavor.
11. Top each portion with shaved Parmigiano-Reggiano using a vegetable peeler for elegant, thin curls.

Every bite delivers a textural symphony—chewy mushrooms against fluffy quinoa with crispy edges. The balsamic caramelization creates an almost meaty depth that’ll satisfy even dedicated carnivores. Try serving it warm alongside seared scallops or chilled as a sophisticated picnic salad that travels better than your last relationship.

Fresh Cucumber and Tomato Salad with Basil

Let’s be honest—most salads are just sad bowls of rabbit food, but this vibrant number? It’s the rockstar of summer sides, bursting with colors so bright they could double as a disco ball. Light, crisp, and ridiculously refreshing, it’s the ultimate way to turn garden-fresh produce into a showstopper without breaking a sweat.

Ingredients

– 2 large heirloom tomatoes, cored and diced into ½-inch cubes
– 1 English cucumber, thinly sliced into ¼-inch rounds
– ¼ cup fresh basil leaves, chiffonade-cut
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon freshly squeezed lemon juice
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper

Instructions

1. Core the heirloom tomatoes and dice them into uniform ½-inch cubes to ensure even distribution in each bite.
2. Thinly slice the English cucumber into ¼-inch rounds, using a mandoline for precision if available.
3. Stack the fresh basil leaves, roll them tightly, and chiffonade-cut into fine ribbons to maximize aromatic release.
4. In a large mixing bowl, combine the diced tomatoes, sliced cucumber, and chiffonade basil.
5. Drizzle the extra-virgin olive oil over the vegetable mixture, tossing gently to coat each piece evenly.
6. Add the freshly squeezed lemon juice, tossing again to integrate the acidity throughout the salad.
7. Sprinkle the fine sea salt and freshly cracked black pepper over the salad, tossing one final time to season uniformly.
8. Let the salad rest at room temperature for 10 minutes to allow the flavors to meld and the vegetables to slightly soften.

Heavenly crispness meets juicy sweetness in every forkful, with the basil adding a peppery kick that dances on the palate. Serve it piled high on grilled sourdough for an open-faced bruschetta twist, or alongside seared salmon for a light yet satisfying dinner that screams summer sophistication.

Creamy Avocado and Lime Chicken Salad

Brace yourselves, salad skeptics—this isn’t your grandma’s chicken salad. We’re taking tender chicken on a tropical vacation with creamy avocado and zesty lime that’ll make your taste buds do the cha-cha.

Ingredients

– 1 lb boneless, skinless chicken breasts
– 2 ripe Hass avocados, pitted and peeled
– ¼ cup fresh lime juice (about 2 limes)
– ½ cup Greek yogurt
– ¼ cup finely diced red onion
– ¼ cup chopped fresh cilantro
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 1 tbsp extra virgin olive oil

Instructions

1. Pat chicken breasts completely dry with paper towels and season both sides evenly with kosher salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken breasts in the skillet and cook for 6-7 minutes until golden brown crust forms on the bottom.
4. Flip chicken breasts and reduce heat to medium, cooking for another 6-7 minutes until internal temperature reaches 165°F on an instant-read thermometer.
5. Transfer chicken to a cutting board and let rest for 8 minutes to allow juices to redistribute.
6. While chicken rests, combine Greek yogurt, lime juice, and remaining salt in a medium mixing bowl, whisking until completely smooth.
7. Dice avocados into ½-inch cubes and gently fold into the yogurt mixture to prevent excessive mashing.
8. Add red onion and cilantro to the avocado mixture, stirring just until combined.
9. Chop rested chicken into ¾-inch cubes and fold into the avocado mixture until evenly coated.
10. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Dare to be different with this vibrant creation—the creamy avocado creates a lush texture while the lime cuts through with bright acidity. Serve it stuffed in butter lettuce cups for a low-carb lunch or piled high on crusty sourdough for the ultimate sandwich upgrade that’ll make you forget chicken salad ever had a mayo phase.

Ginger and Lemongrass Stir-Fried Tofu

Craving something that’ll make your taste buds do a happy dance while pretending you’re a culinary genius? This ginger and lemongrass stir-fried tofu is here to save your dinner from the clutches of boring, with flavors so vibrant they practically high-five your palate.

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 2 tablespoons avocado oil
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger root
• 2 stalks lemongrass, tender inner parts only, finely minced
• 1 red bell pepper, julienned
• 1 cup snap peas, trimmed
• 3 tablespoons tamari
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 2 scallions, thinly sliced
• 1 tablespoon toasted sesame seeds

Instructions

1. Press the tofu block between paper towels with a heavy pan for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
2. Heat avocado oil in a large wok or skillet over medium-high heat until shimmering, about 2 minutes.
3. Add tofu cubes in a single layer and cook undisturbed for 4 minutes until golden brown on one side.
4. Flip each tofu piece and cook for another 3 minutes until all sides are crisp and golden.
5. Add minced garlic, grated ginger, and minced lemongrass to the pan, stirring constantly for 45 seconds until fragrant but not browned.
6. Toss in julienned red bell pepper and snap peas, stir-frying for 2 minutes until vegetables are bright but still crisp.
7. Pour tamari and rice vinegar around the edges of the pan, allowing them to sizzle and reduce for 30 seconds.
8. Drizzle toasted sesame oil over the mixture and toss to coat everything evenly.
9. Remove from heat and immediately stir in sliced scallions and toasted sesame seeds.

Perfectly crispy tofu meets the zesty punch of fresh ginger and aromatic lemongrass in every bite. The snap peas provide that satisfying crunch while the tamari brings umami depth that’ll have you licking the plate. Serve it over jasmine rice or stuff it into lettuce cups for a low-carb twist that still delivers maximum flavor fireworks.

Hearty No-Salt Vegetable Bean Soup

Mmm, who said healthy eating has to be a flavor-free snoozefest? This no-salt vegetable bean soup packs such a vibrant punch, your taste buds won’t even notice the missing sodium—they’ll be too busy doing a happy dance. It’s the cozy hug in a bowl that even your picky eater might accidentally love.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 large carrots, peeled and cut into ¼-inch rounds
• 2 celery stalks, thinly sliced
• 1 (15-ounce) can no-salt-added cannellini beans, drained and rinsed
• 1 (15-ounce) can no-salt-added diced tomatoes
• 6 cups low-sodium vegetable broth
• 1 teaspoon dried oregano
• ½ teaspoon freshly cracked black pepper
• 2 cups fresh spinach leaves, stems removed
• 1 tablespoon freshly squeezed lemon juice

Instructions

1. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute.
2. Add 1 large finely diced yellow onion and sauté, stirring frequently, until translucent and fragrant, about 5–7 minutes.
3. Stir in 3 cloves minced garlic and cook for 1 minute until aromatic but not browned.
4. Tip: Toasting the garlic briefly unlocks its flavor without bitterness—watch it like a hawk!
5. Add 2 large carrots cut into ¼-inch rounds and 2 thinly sliced celery stalks; cook for 5 minutes, stirring occasionally, until slightly softened.
6. Pour in 6 cups low-sodium vegetable broth, scraping the bottom of the pot to lift any browned bits.
7. Stir in 1 (15-ounce) can no-salt-added cannellini beans, 1 (15-ounce) can no-salt-added diced tomatoes, 1 teaspoon dried oregano, and ½ teaspoon freshly cracked black pepper.
8. Bring the soup to a boil over high heat, then reduce to a simmer and cook uncovered for 25 minutes, or until the carrots are tender when pierced with a fork.
9. Tip: Simmering uncovered allows the broth to reduce slightly, intensifying the flavors naturally.
10. Turn off the heat and stir in 2 cups fresh spinach leaves until just wilted, about 1 minute.
11. Finish by stirring in 1 tablespoon freshly squeezed lemon juice to brighten the soup.
12. Tip: Adding lemon juice at the end preserves its zesty kick—no dull, cooked-off acidity here!

Craving a bowlful of comfort? This soup delivers a velvety broth studded with tender beans and veggies, while the lemon adds a sneaky zing that makes each spoonful sing. Serve it with a sprinkle of red pepper flakes for a gentle heat or dunk a crusty whole-grain roll right in—because rules were made for breaking, especially at the dinner table.

Garlic and Herb Zucchini Noodles

Aren’t you tired of pretending to enjoy raw zucchini while secretly dreaming of pasta? Let’s spiral this situation into something spectacular—a dish that transforms humble squash into elegant, garlic-kissed ribbons that’ll make you forget carbs ever existed. Get ready to twirl your fork with glee!

Ingredients

• 4 medium zucchini, spiralized into ¼-inch ribbons
• 3 tablespoons extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 2 tablespoons unsalted butter
• ¼ cup fresh basil leaves, chiffonaded
• 2 tablespoons fresh parsley, finely minced
• 1 teaspoon fresh thyme leaves
• ½ teaspoon red pepper flakes
• ¼ cup grated Parmigiano-Reggiano
• 1 teaspoon flaky sea salt
• ½ teaspoon freshly cracked black pepper

Instructions

1. Place spiralized zucchini ribbons in a colander and sprinkle with 1 teaspoon flaky sea salt.
2. Let zucchini drain for 15 minutes to remove excess moisture, then pat dry thoroughly with paper towels.
3. Heat 3 tablespoons extra-virgin olive oil in a large skillet over medium heat until shimmering.
4. Add 6 thinly sliced garlic cloves and sauté for 90 seconds until fragrant but not browned.
5. Stir in ½ teaspoon red pepper flakes and toast for 30 seconds to release their oils.
6. Add 2 tablespoons unsalted butter and swirl until melted and foamy.
7. Tip: Work quickly once you add the zucchini to prevent it from becoming watery.
8. Increase heat to medium-high and add the dried zucchini ribbons to the skillet.
9. Toss continuously with tongs for 2-3 minutes until just warmed through and coated in the garlic-infused oil.
10. Tip: The zucchini should remain al dente—overcooking turns it mushy.
11. Remove skillet from heat and immediately stir in ¼ cup chiffonaded basil, 2 tablespoons minced parsley, and 1 teaspoon fresh thyme leaves.
12. Sprinkle with ½ teaspoon freshly cracked black pepper and toss to combine.
13. Transfer to serving plates and top with ¼ cup grated Parmigiano-Reggiano.
14. Tip: Let the residual heat melt the cheese rather than cooking it further.

Miraculously light yet satisfyingly savory, these zucchini noodles offer a delicate crunch that plays beautifully against the rich garlic butter sauce. The herbaceous notes dance across your palate while the Parmigiano-Reggiano adds a salty complexity that’ll have you scraping the bowl. Try topping with seared scallops or grilled shrimp for an elegant weeknight upgrade that feels downright luxurious.

Oven-Baked Herb-Cracked Pepper Tilapia

Aren’t we all tired of fish that tastes like, well, fish? Let’s transform that humble tilapia into a herbaceous, crackly-crusted masterpiece that’ll make your taste buds do a happy dance—no fishing license required.

Ingredients

• 4 (6-ounce) tilapia fillets, patted dry
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly cracked black peppercorns
• 1 tablespoon minced fresh rosemary
• 1 tablespoon minced fresh thyme
• 2 teaspoons coarse sea salt
• 1 lemon, thinly sliced into rounds
• 2 tablespoons unsalted butter, cut into pats

Instructions

1. Preheat your oven to 425°F and position a rack in the center.
2. Line a rimmed baking sheet with parchment paper to prevent sticking.
3. Brush both sides of each tilapia fillet evenly with extra-virgin olive oil using a pastry brush.
4. Combine freshly cracked black peppercorns, minced fresh rosemary, minced fresh thyme, and coarse sea salt in a small bowl.
5. Press the herb-spice mixture firmly onto both sides of each oiled tilapia fillet until fully coated.
6. Arrange the coated fillets in a single layer on the prepared baking sheet, ensuring they do not touch.
7. Place thin lemon rounds evenly over the top of each fillet.
8. Dot the surface of each fillet with pats of unsalted butter.
9. Transfer the baking sheet to the preheated oven and bake for 12–14 minutes, or until the fish flakes easily with a fork and the edges are golden.
10. Remove from the oven and let rest for 2 minutes on the baking sheet before serving.

Now, that herb-cracked crust gives way to flaky, moist flesh with a zesty lemon kiss. Serve it over creamy polenta or alongside roasted asparagus for a meal that’s basically a standing ovation on a plate.

Conclusion

These 21 delicious low sodium recipes make healthy eating simple and satisfying. They’re perfect for anyone looking to cut back on salt without sacrificing flavor. Give them a try, and let us know which ones become your favorites in the comments below! Don’t forget to share this roundup on Pinterest to help others discover tasty, heart-healthy meals.