18 Delicious Low Sodium Salmon Recipes for Heart Health

There’s no denying the heart-healthy benefits of incorporating more salmon into your diet, especially when you’re mindful of sodium intake. Whether you’re craving a quick weeknight dinner or planning a nutritious meal prep, our roundup of 18 delicious low sodium salmon recipes is here to inspire. From savory grilled fillets to comforting salmon patties, these dishes prove that eating well doesn’t mean sacrificing flavor. Dive in and discover your next favorite recipe!

Herb-Crusted Low Sodium Salmon

Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where today’s culinary journey begins. This herb-crusted low sodium salmon is a testament to the beauty of simplicity, where each ingredient plays its part in harmony, creating a dish that’s both nourishing and deeply satisfying.

Ingredients

• 1.5 lbs salmon fillet
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh dill, finely chopped
• 2 tbsp fresh thyme leaves
• 1/4 cup whole wheat breadcrumbs
• 1 tbsp olive oil
• 1/2 lemon, juiced
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Pat the salmon fillet dry with paper towels to ensure the herb crust adheres well.
3. In a small bowl, mix together the parsley, dill, thyme, breadcrumbs, olive oil, lemon juice, and black pepper until well combined.
4. Evenly spread the herb mixture over the top of the salmon fillet, pressing gently to adhere.
5. Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork and the crust is golden brown.
6. Let the salmon rest for 5 minutes before slicing to allow the juices to redistribute.

Lightly, the salmon carries the freshness of the herbs, with a crust that offers a delightful contrast to the tender flesh beneath. Serve it alongside a crisp salad or over a bed of quinoa for a meal that feels both indulgent and wholesome.

Low Sodium Salmon with Dill and Lemon

Beneath the soft glow of the kitchen light, the simplicity of this dish comes to life, a gentle reminder of how minimal ingredients can create a symphony of flavors. It’s a recipe that whispers of summer evenings and the quiet joy of cooking for one.

Ingredients

• 1 lb salmon fillet
• 1 tbsp olive oil
• 1 tbsp fresh dill, chopped
• 1/2 lemon, sliced
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the salmon fillet on the prepared baking sheet, skin-side down if applicable.
3. Drizzle the olive oil evenly over the salmon, using a brush or your fingers to coat it lightly.
4. Sprinkle the chopped dill and black pepper over the salmon, ensuring an even distribution.
5. Arrange the lemon slices on top of the salmon, covering as much surface area as possible for maximum flavor infusion.
6. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork but remains moist inside.
7. Remove from the oven and let it rest for 2 minutes before serving to allow the juices to redistribute.

The salmon emerges tender and flaky, with the dill and lemon weaving a bright, aromatic profile that’s both refreshing and satisfying. Try serving it over a bed of quinoa or alongside roasted asparagus for a complete meal that feels effortlessly elegant.

Grilled Low Sodium Salmon with Avocado Salsa

Lately, I’ve found myself drawn to the simplicity of meals that speak to both health and flavor, a quiet rebellion against the noise of complex recipes. This grilled low sodium salmon with avocado salsa is a testament to that, a dish that marries the richness of the sea with the creamy embrace of avocado.

Ingredients

• 1 lb salmon fillet
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp lime juice
• 2 tbsp cilantro, chopped

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F to ensure a perfect sear without overcooking.
2. While the grill heats, pat the salmon fillet dry with paper towels to remove excess moisture, which helps achieve a crispier skin.
3. Brush the salmon lightly with olive oil, then evenly sprinkle garlic powder, onion powder, and black pepper over the surface.
4. Place the salmon skin-side down on the grill. Close the lid and cook for 6 minutes, resisting the urge to flip it too soon.
5. Carefully flip the salmon using a spatula. Grill for another 4 minutes, or until the internal temperature reaches 145°F for medium doneness.
6. In a bowl, gently mix the diced avocado, red onion, lime juice, and cilantro to create the salsa. Avoid overmixing to keep the avocado chunks intact.
7. Remove the salmon from the grill and let it rest for 2 minutes before serving to allow the juices to redistribute.
8. Top the grilled salmon with the avocado salsa just before serving to maintain the salsa’s fresh texture and vibrant color.

The salmon emerges from the grill with a lightly charred exterior that gives way to a moist, flaky interior, a perfect canvas for the bright and creamy avocado salsa. Serve it atop a bed of quinoa or with a side of grilled asparagus for a meal that feels both nourishing and indulgent.

Low Sodium Salmon and Asparagus Foil Packets

Perhaps there’s no simpler joy than a meal that comes together with minimal fuss, yet feels like a quiet celebration of flavors. This dish, with its tender salmon and crisp asparagus, wrapped snugly in foil, is a testament to the beauty of simplicity.

Ingredients

• 4 (6 oz) salmon fillets
• 1 lb asparagus, trimmed
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried dill
• 1/2 tsp black pepper
• 4 lemon slices

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut 4 large pieces of aluminum foil, each about 12 inches long.
3. Divide the asparagus evenly among the foil pieces, placing them in the center.
4. Drizzle 1/2 tbsp of olive oil over the asparagus on each foil piece.
5. Season the asparagus with 1/4 tsp garlic powder, 1/4 tsp dried dill, and 1/8 tsp black pepper per foil piece.
6. Place a salmon fillet on top of the asparagus on each foil piece.
7. Drizzle the remaining olive oil over the salmon fillets.
8. Season the salmon with the remaining garlic powder, dried dill, and black pepper.
9. Top each salmon fillet with a lemon slice.
10. Fold the foil over the salmon and asparagus, sealing the edges tightly to create a packet.
11. Place the foil packets on a baking sheet and bake for 15 minutes, or until the salmon is opaque and flakes easily with a fork.
12. Carefully open the packets (watch for steam) and serve immediately.

Vibrant and moist, the salmon pairs beautifully with the slight crunch of the asparagus, while the lemon adds a bright finish. For an extra touch, serve these packets unopened at the table, letting each person unveil their meal.

Baked Low Sodium Salmon with Garlic and Thyme

Nestled in the quiet of the morning, the thought of preparing a meal that’s both nourishing and gentle on the palate brings a sense of calm. This baked salmon, infused with the earthy tones of garlic and thyme, offers a simple yet profound way to savor the day’s slow moments.

Ingredients

• 1 lb salmon fillet
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1/2 tsp black pepper
• 1 lemon, sliced

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the salmon fillet on the prepared baking sheet, skin-side down if applicable.
3. Drizzle the olive oil evenly over the salmon, using a brush or your fingers to coat it lightly.
4. Sprinkle the minced garlic, thyme leaves, and black pepper over the salmon, pressing gently to adhere.
5. Arrange the lemon slices on top of the salmon for a burst of citrus flavor as it bakes.
6. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork but remains moist inside.
7. For an even cook, let the salmon sit at room temperature for 10 minutes before baking—this ensures a uniformly tender result.
8. Check the salmon at the 12-minute mark to avoid overcooking; the edges should be just starting to crisp while the center remains juicy.
9. Use a thin spatula to serve, sliding it between the skin and flesh if the fillet has skin, to leave the skin behind on the baking sheet.

Flaky and fragrant, this salmon melts on the tongue with a harmony of garlic and thyme. Serve it atop a bed of quinoa or with roasted asparagus for a meal that feels both rustic and refined.

Low Sodium Salmon Patties with Fresh Herbs

Calmly, as the morning light filters through the kitchen window, the thought of preparing something both nourishing and gentle on the palate comes to mind. These low sodium salmon patties, adorned with fresh herbs, offer a comforting embrace to start the day or a light, satisfying meal any time.

Ingredients

• 1 cup cooked salmon, flaked
• 1/4 cup breadcrumbs
• 1 egg, lightly beaten
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• 1/2 tsp lemon zest
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the flaked salmon, breadcrumbs, beaten egg, dill, parsley, lemon zest, and black pepper. Mix gently until just combined.
2. Divide the mixture into 4 equal portions. Shape each portion into a patty about 1/2 inch thick.
3. Heat the olive oil in a non-stick skillet over medium heat until shimmering, about 2 minutes.
4. Carefully place the patties in the skillet. Cook for 4 minutes on the first side, or until golden brown.
5. Flip the patties with a spatula. Cook for another 4 minutes on the second side, or until golden brown and heated through.
6. Transfer the patties to a plate lined with paper towels to drain any excess oil.

Yieldingly tender with a crisp exterior, these salmon patties carry the bright notes of dill and parsley, balanced by the subtle zest of lemon. Serve them atop a bed of mixed greens or with a dollop of Greek yogurt for a refreshing contrast.

Low Sodium Salmon Salad with Cucumber and Mint

Wandering through the flavors of summer, this dish brings a refreshing twist to your table, blending the richness of salmon with the crispness of cucumber and the freshness of mint, all while keeping sodium levels in check.

Ingredients

• 1 lb salmon fillet
• 1 cup cucumber, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to prepare for baking the salmon.
2. Place the salmon fillet on a baking sheet lined with parchment paper, drizzle with 1 tbsp of olive oil, and sprinkle with black pepper.
3. Bake the salmon in the preheated oven for 12-15 minutes, or until the flesh flakes easily with a fork. Tip: For extra moisture, cover the salmon loosely with foil during the first 10 minutes of baking.
4. While the salmon bakes, combine the thinly sliced cucumber and chopped mint in a mixing bowl.
5. In a small bowl, whisk together the remaining 1 tbsp of olive oil and lemon juice to create the dressing.
6. Once the salmon is cooked, let it cool for 5 minutes, then flake it into large pieces using a fork.
7. Gently toss the flaked salmon with the cucumber and mint mixture, then drizzle the dressing over the top. Tip: For the best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.
8. Serve the salad chilled or at room temperature. Tip: For a creative presentation, serve the salad in hollowed-out cucumber cups or on a bed of mixed greens.

Light and refreshing, this salad offers a delightful contrast between the tender salmon and the crisp cucumber, with the mint adding a burst of freshness. Perfect for a summer lunch or a light dinner, it’s a dish that invites you to savor each bite slowly.

Pan-Seared Low Sodium Salmon with Mango Chutney

Carefully, as if the morning light could disturb the tranquility of the kitchen, we begin our journey with a dish that balances the richness of the sea with the sweetness of the tropics. This recipe is a gentle reminder of how simple ingredients can create a symphony of flavors.

Ingredients

• 4 6-oz salmon fillets, skin-on
• 1 tbsp olive oil
• 1/2 tsp black pepper
• 1 cup mango chutney
• 1/4 cup water

Instructions

1. Pat the salmon fillets dry with paper towels to ensure a crisp sear.
2. Heat olive oil in a non-stick skillet over medium-high heat until shimmering, about 2 minutes.
3. Season the salmon fillets with black pepper and place them skin-side down in the skillet. Cook for 4 minutes without moving to allow the skin to crisp.
4. Gently flip the salmon and cook for another 3 minutes for medium doneness, or until the internal temperature reaches 145°F.
5. While the salmon cooks, warm the mango chutney with water in a small saucepan over low heat, stirring occasionally, for 3 minutes to thin slightly.
6. Remove the salmon from the skillet and let it rest for 2 minutes before serving.
7. Drizzle the warmed mango chutney over the salmon just before serving.

Often, the beauty of this dish lies in the contrast between the crispy skin of the salmon and the velvety smoothness of the mango chutney. Serve it alongside a crisp green salad or over a bed of quinoa for a complete meal that delights the senses.

Low Sodium Salmon Teriyaki with Steamed Vegetables

Now, as the morning light filters through the kitchen window, there’s a quiet comfort in preparing a meal that’s both nourishing and gentle on the palate. This dish, a harmonious blend of savory and sweet, invites a moment of pause in the day’s rush.

Ingredients

• 1 lb salmon fillet
• 1/4 cup low sodium teriyaki sauce
• 1 tbsp olive oil
• 2 cups mixed vegetables (broccoli, carrots, and snap peas)
• 1/2 cup water

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet and brush evenly with the low sodium teriyaki sauce.
3. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Tip: For a caramelized glaze, broil the salmon for the last 2 minutes of cooking.
4. While the salmon bakes, heat olive oil in a large skillet over medium heat.
5. Add the mixed vegetables to the skillet and sauté for 5 minutes, stirring occasionally.
6. Pour water into the skillet, cover, and steam the vegetables for 3-5 minutes, or until tender. Tip: Keep the lid on to trap steam and cook the vegetables evenly.
7. Remove the vegetables from heat and season lightly if desired. Tip: A sprinkle of sesame seeds adds a nutty flavor and crunch.

Might this dish find its way to your table, the salmon’s tender flakes and the vegetables’ crisp tenderness offer a delightful contrast. Serve it over a bed of quinoa for a complete meal, or enjoy it as is, a simple yet satisfying plate.

Low Sodium Salmon and Quinoa Bowl

Whispering the gentle hum of the morning into your kitchen, this dish brings a serene start to any day, blending the richness of salmon with the earthy tones of quinoa for a meal that nourishes both body and soul.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 tbsp olive oil
• 2 salmon fillets (6 oz each)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp lemon juice
• 1 tbsp fresh dill, chopped

Instructions

1. Rinse 1 cup quinoa under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
4. While quinoa cooks, preheat oven to 375°F. Line a baking sheet with parchment paper.
5. Place 2 salmon fillets on the prepared baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper.
6. Bake salmon for 12-15 minutes, or until it flakes easily with a fork.
7. In a large bowl, combine cooked quinoa, 1 cup cherry tomatoes, 1/2 cucumber, 1/4 cup red onion, 2 tbsp lemon juice, and 1 tbsp fresh dill. Toss gently to mix.
8. Divide quinoa mixture between two bowls. Top each with a baked salmon fillet.

As you take the first bite, the flaky salmon melts into the quinoa, its flavors deepened by the fresh vegetables and brightened by the lemon. Serve with a side of steamed greens for an extra touch of color and nutrition.

Smoked Low Sodium Salmon on Whole Grain Toast

Wandering through the quiet of the morning, the thought of a simple yet nourishing breakfast comes to mind. Smoked low sodium salmon on whole grain toast, a dish that balances richness with wholesomeness, seems like the perfect start to a reflective day.

Ingredients

• 4 oz smoked low sodium salmon
• 2 slices whole grain bread
• 1 tbsp olive oil
• 1/2 avocado, sliced
• 1 tsp lemon juice
• 1/4 tsp black pepper
• 1/4 tsp dill

Instructions

1. Preheat your toaster or oven to 350°F for toasting the bread.
2. While the toaster heats, slice the avocado and drizzle it with lemon juice to prevent browning.
3. Toast the whole grain bread until golden brown, about 3-4 minutes, for a crisp texture.
4. Brush the toasted bread lightly with olive oil to add moisture and flavor.
5. Layer the smoked salmon evenly over the toast, ensuring each bite will have a piece.
6. Arrange the avocado slices on top of the salmon, gently pressing them down so they adhere.
7. Sprinkle black pepper and dill over the avocado for a burst of flavor.

The creamy avocado melds beautifully with the smoky salmon, while the whole grain toast offers a satisfying crunch. Try serving it with a side of fresh berries for a contrast in flavors and textures.

Low Sodium Salmon with Roasted Brussels Sprouts

Zestfully, let’s embark on a culinary journey that marries the richness of salmon with the earthy tones of Brussels sprouts, a dish that speaks to the heart of wholesome, mindful eating. This recipe is a testament to the beauty of simplicity, where each ingredient is allowed to shine, creating a harmony of flavors that’s both nourishing and deeply satisfying.

Ingredients

• 1 lb salmon fillet
• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp paprika

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for roasting.
2. In a large bowl, toss the halved Brussels sprouts with 1 tbsp olive oil, garlic powder, onion powder, black pepper, and paprika until evenly coated.
3. Spread the Brussels sprouts in a single layer on a baking sheet, ensuring they’re not overcrowded for even roasting.
4. Roast in the preheated oven for 20 minutes, then flip the sprouts for uniform browning and roast for an additional 10 minutes.
5. While the Brussels sprouts are roasting, season the salmon fillet with the remaining olive oil and a pinch of black pepper.
6. After the Brussels sprouts have roasted for 30 minutes, push them to one side of the baking sheet and place the salmon fillet on the other side.
7. Return the baking sheet to the oven and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
8. Let the salmon rest for 2 minutes before serving to allow the juices to redistribute.

Lightly, the salmon flakes apart with a tender touch, its richness perfectly balanced by the caramelized, crispy Brussels sprouts. Serve this dish atop a bed of quinoa for an extra layer of texture, or alongside a crisp white wine to elevate the dining experience.

Low Sodium Salmon Ceviche with Lime and Cilantro

Sometimes, the most refreshing dishes come from the simplest combinations, like this low sodium salmon ceviche that marries the bright acidity of lime with the fresh, herbal notes of cilantro. It’s a dish that invites you to pause and savor each bite, perfect for a quiet afternoon or a gathering of close friends.

Ingredients

• 1 lb fresh salmon, skin removed, diced into 1/2-inch cubes
• 1/2 cup freshly squeezed lime juice
• 1/4 cup finely chopped cilantro
• 1/4 cup finely diced red onion
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. In a large glass bowl, combine the diced salmon and lime juice, ensuring the salmon is fully submerged. Cover and refrigerate for 20 minutes to allow the salmon to ‘cook’ in the lime juice.
2. After 20 minutes, drain the excess lime juice from the salmon, leaving just enough to keep the salmon moist.
3. Gently fold in the chopped cilantro, diced red onion, olive oil, salt, and black pepper until evenly distributed.
4. Let the ceviche sit for an additional 5 minutes at room temperature to allow the flavors to meld.
5. Serve immediately, or for enhanced flavor, cover and refrigerate for up to 1 hour before serving.

You’ll find the texture of the salmon beautifully tender, with a delicate balance between the tangy lime and the freshness of cilantro. Consider serving it atop crisp lettuce leaves or with a side of avocado for a creamy contrast.

Low Sodium Salmon Stir-Fry with Ginger and Scallions

As the morning light filters through the kitchen window, there’s a quiet comfort in preparing a meal that’s both nourishing and gentle on the palate. This low sodium salmon stir-fry, with its vibrant ginger and scallions, is a testament to the beauty of simplicity in cooking.

Ingredients

– 1 lb salmon fillet, skin removed and cut into 1-inch cubes
– 2 tbsp olive oil
– 1 tbsp fresh ginger, minced
– 3 scallions, sliced into 1-inch pieces
– 1 cup broccoli florets
– 1/2 cup red bell pepper, sliced
– 1 tbsp low sodium soy sauce
– 1/2 tsp garlic powder
– 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering, about 2 minutes.
2. Add salmon cubes to the skillet, ensuring they’re not overcrowded, and cook for 3 minutes on each side until lightly golden. Tip: Resist the urge to move the salmon too soon to get a perfect sear.
3. Remove salmon from the skillet and set aside on a plate.
4. In the same skillet, add the remaining 1 tbsp olive oil, then stir in minced ginger and scallions, cooking for 1 minute until fragrant.
5. Add broccoli florets and red bell pepper to the skillet, stirring frequently for 4 minutes until vegetables are tender-crisp. Tip: A splash of water can help steam the vegetables if they’re sticking.
6. Return the salmon to the skillet, drizzle with low sodium soy sauce, and sprinkle with garlic powder and black pepper. Gently toss to combine and cook for an additional 2 minutes to meld the flavors. Tip: For an extra layer of flavor, a squeeze of fresh lime juice can brighten the dish before serving.
Lusciously tender salmon paired with the crisp freshness of vegetables makes this stir-fry a delightful contrast in textures. Serve it over a bed of steamed quinoa or alongside a crisp green salad for a meal that feels both indulgent and wholesome.

Low Sodium Salmon Burger with Homemade Tzatziki

Breathing in the quiet of the morning, I find myself drawn to the simplicity and heartiness of a dish that feels both nourishing and indulgent. This low sodium salmon burger, paired with a dollop of homemade tzatziki, is a testament to the beauty of balancing flavors and textures in a way that feels just right.

Ingredients

• 1 lb fresh salmon, skin removed
• 1/4 cup breadcrumbs
• 1 large egg
• 2 tbsp fresh dill, chopped
• 1/2 tsp ground black pepper
• 1 tbsp olive oil
• 1/2 cup plain Greek yogurt
• 1/2 cucumber, grated and drained
• 1 garlic clove, minced
• 1 tbsp lemon juice
• 1/4 tsp salt
• 4 whole wheat burger buns

Instructions

1. Preheat a skillet over medium heat and add 1 tbsp olive oil.
2. In a bowl, combine 1 lb fresh salmon, 1/4 cup breadcrumbs, 1 large egg, 2 tbsp fresh dill, and 1/2 tsp ground black pepper. Mix gently until just combined.
3. Form the mixture into 4 equal patties, ensuring they are compact enough to hold together during cooking.
4. Place the patties in the skillet and cook for 4 minutes on each side, or until golden brown and cooked through.
5. While the patties cook, prepare the tzatziki by mixing 1/2 cup plain Greek yogurt, 1/2 cucumber (grated and drained), 1 garlic clove (minced), 1 tbsp lemon juice, and 1/4 tsp salt in a bowl.
6. Toast the 4 whole wheat burger buns lightly, if desired.
7. Assemble the burgers by placing a salmon patty on each bun and topping with a generous spoonful of tzatziki.

You’ll notice the salmon burger is wonderfully moist inside, with a slight crispness on the outside that contrasts beautifully with the cool, creamy tzatziki. For a summer twist, serve these burgers with a side of watermelon feta salad, letting the sweet and salty flavors dance alongside the rich salmon and tangy yogurt.

Low Sodium Salmon with Sweet Potato Mash

Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where today’s meal begins. This dish, a harmonious blend of tender salmon and creamy sweet potato, offers a comforting embrace to the senses, a reminder of the simple joys found in mindful cooking.

Ingredients

• 1 lb salmon fillet
• 2 large sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1/2 cup unsweetened almond milk
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet, drizzle with 1 tbsp olive oil, and sprinkle evenly with garlic powder, dried thyme, and black pepper.
3. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Tip: For extra moisture, cover the salmon loosely with foil during the first half of baking.
4. While the salmon bakes, bring a pot of water to a boil and add the cubed sweet potatoes. Cook for 10-12 minutes, or until very tender.
5. Drain the sweet potatoes and return them to the pot. Add the remaining 1 tbsp olive oil and almond milk, then mash until smooth. Tip: For a smoother texture, use a hand mixer on low speed.
6. Season the sweet potato mash with a pinch of black pepper, stirring to combine. Tip: If the mash is too thick, add almond milk 1 tbsp at a time until desired consistency is reached.
7. Serve the baked salmon alongside the sweet potato mash, garnishing with fresh thyme if desired.

Silky and rich, the sweet potato mash contrasts beautifully with the flaky, herb-infused salmon. Consider topping the dish with a sprinkle of toasted almonds for an added crunch, or serve it over a bed of lightly sautéed greens for a fuller meal.

Low Sodium Salmon and Spinach Stuffed Mushrooms

Kindly imagine the gentle fusion of flavors as you prepare to embark on a culinary journey with this dish, where the earthy tones of mushrooms meet the delicate richness of salmon, all while keeping your health in mind with a low sodium twist.

Ingredients

• 12 large white mushrooms
• 1 cup fresh spinach, chopped
• 1/2 lb salmon, cooked and flaked
• 1/4 cup cream cheese, softened
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Carefully remove the stems from the mushrooms, creating a hollow space for the filling.
3. In a skillet over medium heat, warm the olive oil and sauté the chopped spinach until just wilted, about 2 minutes.
4. In a mixing bowl, combine the sautéed spinach, flaked salmon, cream cheese, garlic powder, and black pepper until well blended.
5. Generously fill each mushroom cap with the salmon and spinach mixture, pressing lightly to ensure it’s compact.
6. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the mushrooms are tender and the filling is lightly golden.
7. For an extra touch of flavor, consider broiling the mushrooms for the last 2 minutes of baking to achieve a slightly crispier top.
8. Allow the mushrooms to cool for 5 minutes before serving to let the flavors meld together beautifully.

Delight in the contrast of textures, from the juicy mushroom base to the creamy, flavorful filling. These stuffed mushrooms shine as an elegant appetizer or a light main course when paired with a crisp green salad.

Low Sodium Salmon Pasta with Olive Oil and Garlic

Here in the quiet of the morning, with the sun just beginning to stretch its fingers across the kitchen counter, I find myself drawn to the simplicity of a dish that speaks volumes through its subtlety. Low sodium salmon pasta with olive oil and garlic is a testament to the beauty of minimalism, where each ingredient is allowed to shine in its own right.

Ingredients

• 8 oz whole wheat pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 12 oz salmon fillet, skinless and cut into chunks
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 1 lemon, zested and juiced

Instructions

1. Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Add salmon chunks to the skillet. Cook for 3-4 minutes on each side, or until the salmon is opaque and flakes easily with a fork.
4. Drain the pasta, reserving 1/4 cup of the pasta water. Add the drained pasta to the skillet with the salmon.
5. Pour the reserved pasta water into the skillet. Add black pepper, parsley, lemon zest, and lemon juice. Gently toss everything together until well combined and heated through.

Lightly tossing the pasta with the salmon and herbs creates a dish that’s both hearty and delicate, with the lemon adding a bright contrast to the richness of the olive oil. Serve it with a sprinkle of additional parsley on top for a touch of color, or alongside a crisp green salad to round out the meal.

Conclusion

Zesty and heart-healthy, these 18 low sodium salmon recipes are a treasure trove of flavors waiting to elevate your meals. Perfect for home cooks across North America, each dish promises both taste and wellness. Dive into these culinary delights, share your favorites in the comments, and don’t forget to spread the love by pinning this roundup on Pinterest. Happy cooking!

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