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10 Best HelloFresh Low Sodium Recipes 2024: Rated

HelloFresh doesn’t have a dedicated low-sodium plan, but every recipe includes complete nutritional information (including sodium). This means it’s easy to identify lower-sodium meals if you don’t mind doing a bit of digging through its online cookbook.

You can find plenty of low-sodium options from HelloFresh. I’ve studied those recipes and weighed customer feedback to bring you HelloFresh’s best low-sodium recipes. I’ve also consulted with my colleague who reviewed HelloFresh and found that the recipes were well outlined and resulted in super tasty meals.

All of HelloFresh’s recipes arrive as meal kits, so you have plenty of flexibility to swap or omit ingredients to limit the sodium even further. If you try out these recipes without subscribing, just bear in mind that you’ll have to source all the ingredients yourself.

Short on Time? Here Are the Best HelloFresh Recipes

Salmon en Papillote with Couscous Pilaf – Best HelloFresh low-sodium recipe
Garlic Lime Chicken with Avocado Tomatillo Salsa – Best low-sodium Mexican recipe
Hoisin Sriracha Pork & Pineapple Stir-Fry – Best low-sodium Asian Recipe
Pan-Seared Chicken with Herbs de Provence – Best low-sodium French recipe
Country Gravy Pork Chops – Best low-sodium Southern recipe

See 5 more HelloFresh Recipes

The Best HelloFresh Recipes Reviewed

1. Salmon en Papillote with Couscous Pilaf – Best HelloFresh Low Sodium Recipe

Key Features

90 mg sodium per serving
Total cooking time: 30 minutes
Cooking difficulty: Easy

Salmon en Papillote with Couscous Pilaf and Asparagus is HelloFresh’s #1 low-sodium recipe with only 90 mg of sodium. The elegant tarragon chive sauce makes this dish something you’d expect in a restaurant. But making this dish couldn’t be easier.

It may be low in salt, but this meal is certainly not short on flavor or nutrition. All you need is a baking sheet and some aluminum foil. Wrap the salmon in foil packets, then roast it with the asparagus. Put it atop some couscous, sauce it with chopped tarragon and chives in olive oil, and dinner is served!

Nutrition	Calories: 540 cal Sodium: 90 mg Fat: 25 g Carbs: 44 g Protein: 48 g
Ingredients	Yellow onion, lemon, asparagus, chives, tarragon, couscous, skin-on salmon
Essentials	Olive oil, salt, pepper
Utensils	Aluminum foil, baking sheet
Method	Prepare ingredients: Wash and dry produce. Preheat oven to 450°F. Chop onion, zest lemon, slice lemon rounds, trim asparagus, and mince chives and tarragon. Cook couscous: Sauté onion in olive oil until softened. Add water and salt, bring to a boil, then add couscous. Cover, remove from heat, and let stand. Prep salmon: Place salmon fillets on aluminum foil sheets. Season with salt, pepper, lemon rounds, and chives. Seal into packets. Roast salmon and asparagus: Roast salmon packets and seasoned asparagus on a baking sheet for 10-12 minutes until cooked through. Make sauce and serve: Mix tarragon, chives, lemon zest, olive oil, salt, pepper, and lemon juice. Fluff couscous, then plate with salmon and asparagus. Drizzle with sauce and serve with lemon.

2. Garlic Lime Chicken with Avocado Tomatillo Salsa – Best Low-Sodium Mexican Recipe

Key Features

140 mg sodium per serving
Total cooking time: 30 minutes
Cooking difficulty: Medium

Tomatillos are 1 of Mexico’s best-kept secrets. Peel back their papery outer husks and they look like tiny green tomatoes. Bite into them and you get a tart, bright blast of citrus flavor. Roast them, as in this recipe, and you get a sweet, tart, smoky sensation.

This recipe combines roasted tomatillos with avocado, shallot, garlic, and hot-sweet jalapeno. (Add this to taste, or leave it out if you don’t like the heat). The chicken is rubbed with a mix of honey, garlic, and lime zest, briefly pan-fried, then finished in the oven.

HelloFresh’s Garlic Lime Chicken’s difficulty is Medium. It requires you to keep an eye on a couple of things as they’re cooking simultaneously. Pay attention and follow the instructions and you’ll be rewarded with a low-sodium Mexican flavor experience.

Nutrition	Calories: 640 cal Sodium: 140 mg Fat: 34 g Carbs: 47 g Protein: 46 g
Ingredients	Tomatillos, corn on the cob, lime, garlic, shallot, jalapeño, chicken breasts, honey, avocado
Essentials	Olive oil, salt, pepper, sugar, butter
Utensils	Baking sheet, zester, large pan, bowl, small bowl
Method	Prepare ingredients: Wash and dry produce. Broil or bake halved tomatillos and corn with olive oil, salt, and pepper until soft, 8-10 minutes. Let cool and set the oven to 400°F. Prep flavors: Soften butter at room temperature. Zest lime, mince garlic, shallot, and jalapeño, and cut lime into halves. Cook chicken: Rub chicken with olive oil, garlic, lime zest, honey, salt, and pepper. Sear in a pan for 1-2 minutes per side, then roast on a baking sheet at 400°F for 10-12 minutes. Make salsa: Mash tomatillos in a bowl. Add cubed avocado, lime zest, garlic, shallot, jalapeño, lime juice, and sugar. Season with salt and pepper. Make honey butter & serve: Mix softened butter with honey and jalapeño. Season with salt and pepper. Slice rested chicken, rub corn with honey butter, and serve with salsa on the chicken.

3. Hoisin Sriracha Pork & Pineapple Stir-Fry – Best Low-Sodium Asian Recipe

HelloFresh's Hoisin Sriracha Pork & Pineapple Stir-Fry

Key Features

410 mg sodium per serving
Total cooking time: 20 minutes
Cooking difficulty: Easy

HelloFresh’s Hoisin Sriracha Pork and Pineapple Stir-Fry has a great taste and none of the high sodium worries that come with takeout. And with its 1-pan preparation, making this dish is easier than finding a menu!

The dish is sweet and savory and contains just 410 mg of sodium. Prepping this meal takes around 5 minutes. Throw in 15 minutes to cook it and you’ve got a meal ready to eat in less time than it takes for a delivery person to arrive.

Nutrition	Calories: 830 cal Sodium: 410 mg Fat: 44 g Carbs: 77 g Protein: 30 g
Ingredients	Long green pepper, scallions, ground pork, pineapple, hoisin sauce, cornstarch, sriracha, microwavable black rice, sesame seeds
Essentials	Vegetable oil, salt, pepper, butter
Utensils	One pan, medium bowl, small bowl, whisk
Method	Prepare ingredients: Wash and dry produce. Dice green pepper, and slice scallions, separating whites from greens. Make sauce: Drain pineapple, reserving the juice. Whisk the juice with hoisin, cornstarch, sriracha, and water to make the sauce. Start stir-fry: Cook seasoned pork in a pan until browned. Add green pepper, then scallion whites and pineapple, cooking until slightly softened and browned. Finish stir-fry: Pour the hoisin-sriracha sauce into the pan, stirring until everything is coated and pork is cooked through. Stir in butter and season. Heat rice and serve: Microwave rice, then mix with butter, scallion greens, and sesame seeds. Fluff and serve topped with stir-fry, extra sriracha, and sesame seeds.

4. Pan-Seared Chicken with Herbs de Provence – Best Low-Sodium French Recipe

HelloFresh's Pan-Seared Chicken with Herbs De Provence

Key Features

390 mg sodium per serving
Total cooking time: 30 minutes
Cooking difficulty: Easy

This HelloFresh meal is as tasty as it gets, although many people think low-sodium meals must be bland. The key is adding many different tastes to your food. Pan-Seared Chicken with Herbes de Provence is easy to cook, yet gives your tastebuds a sweet, sour, and savory taste explosion with only 390 mg of sodium.

Instead of salt, this tasty chicken recipe relies on herbes de Provence. This blend of tarragon, lavender, fennel, and a few other spices has a complex flavor palate. It works on anything from savory to sweet dishes and will likely become a staple in your kitchen.

Nutrition	Calories: 590 cal Sodium: 390 mg Fat: 23 g Carbs: 38 g Protein: 57 g
Ingredients	Chicken breasts, farro, grape tomatoes, herbes de provence, balsamic vinegar, honey, shallot, fresh mozzarella
Essentials	Cooking oil, olive oil, salt, pepper
Utensils	Pot, small bowl, large pan
Method	Cook farro: Boil water with salt in a pot. Add farro and minced shallot, then simmer for 25-30 minutes until tender. Drain any excess water. Prep ingredients: Wash and dry produce. Halve tomatoes and cut mozzarella into small cubes. Butterfly chicken: Slice chicken breasts horizontally without cutting all the way through, then open like a book. Season with salt, pepper, and herbs de Provence. Make dressing: Whisk balsamic vinegar, honey, and olive oil in a small bowl. Season with salt and pepper. Cook chicken and serve: Sear chicken in a hot pan until browned and cooked through, 3-4 minutes per side. Toss farro with tomatoes, mozzarella, and half the dressing. Plate with sliced chicken on top and drizzle with remaining dressing.

5. Country Gravy Pork Chops – HelloFresh’s Best Southern Low-Sodium Recipe

Key Features

350 mg sodium per serving
Total cooking time: 30 minutes
Cooking difficulty: Easy

Country Gravy Pork Chops is packed with nutrients and only 350 mg of sodium. So while Southern cooking has a reputation for being tasty but unhealthy, with some dishes being salt bombs, this recipe proves it doesn't have to be.

Collard greens, a Southern staple, add fiber, flavor, and lots of vitamins A and C. And while many Southern recipes are tasty but fatty, this recipe uses oven-roasted diced potatoes and a lean, tender pork chop.

This recipe instructs you to salt and pepper to taste when you’re done roasting the potatoes. Note that this salt content isn’t included in the sodium count.

Nutrition	Calories: 560 cal Sodium: 350 mg Fat: 19 g Carbs: 53 g Protein: 46 g
Ingredients	Yukon gold potatoes, yellow onion, collard greens, flour, cajun spice blend, pork chops, chicken stock concentrate, sour cream
Essentials	Olive oil, salt, pepper
Utensils	Baking sheet, large pan, shallow dish
Method	Roast potatoes: Preheat oven to 450°F and position the rack to the upper position. Cut potatoes into ½-inch cubes, toss with olive oil, salt, and pepper, and roast for 20-25 minutes, tossing halfway. Prep and cook onion: Dice onion and chop collard greens, discarding stems and ribs. Sauté onion in a pan with olive oil until softened, 4-5 minutes. Set aside a quarter of the onion for the gravy. Cook collard greens: Add collard greens to the pan with water, cover, and cook for 3-4 minutes. Uncover and cook until tender and water evaporates, 2-3 minutes. Season with salt and pepper, then set aside. Cook pork: Coat seasoned pork in flour and Cajun spice mix. Sear in the same pan with olive oil for 3-6 minutes per side until cooked to desired doneness. Let rest for 5 minutes. Make gravy: In the same pan, cook reserved onion with flour, then add stock concentrate and water. Simmer until reduced, then stir in sour cream and season. Finish and serve: Toss collard greens with roasted potatoes and warm in the oven for 1-2 minutes. Plate with pork, drizzle with gravy, and serve.

6. Vegetarian Paella with Sweet Peppers & Mushrooms – Best Low-Sodium Veggie Recipe

Key Features

241 mg sodium per serving
Total cooking time: 40 minutes
Cooking difficulty: Medium

Vegetarian Paella is the right choice if you want to get more vegetables in your diet. It’s a classic crispy-crusted 100% plant-based paella that comes in at just 241 mg of sodium per serving. It contains sweet peppers, mushrooms, and rosemary.

This is 1 of HelloFresh’s Medium difficulty recipes. You’ll need to do a good bit of chopping, and you also need to add and remove ingredients at different times. While the instructions are clear, make sure you have everything you need for each step of the process before you start.

HelloFresh offers a Vegetarian menu, and also has many choices for those who want to eat more vegetables and fewer red meats. This Vegetarian Paella is a healthy and delicious introduction to vegan cooking and a great way to increase your plant intake.

Nutrition	Calories: 401 cal Sodium: 241 mg Fat: 8 g Carbs: 78 g Protein: 11 g
Ingredients	Red bell pepper, yellow bell pepper, garlic, Roma tomato, button mushrooms, rosemary, smoked paprika, turmeric, veggie stock concentrate, basmati rice, lemon
Essentials	Olive oil, salt, pepper
Utensils	Large pan
Method	Prepare ingredients: Wash and dry produce. Slice bell peppers and mushrooms, mince garlic, dice tomato, and chop rosemary. Cook mushrooms: Sauté mushrooms in a pan with oil over medium-high heat for 4-5 minutes until golden brown. Season with salt and pepper, then set aside. Cook peppers and tomato: In the same pan, sauté bell peppers and tomato with oil over medium-high heat for 3-4 minutes until softened. Add garlic, rosemary, turmeric, and paprika; cook for 1-2 minutes until fragrant. Season with salt and pepper. Simmer paella: Add rice and cooked mushrooms to the pan, coating with oil. Stir in water, salt, and stock concentrate. Bring to a boil, then simmer on low for 15-20 minutes until liquid is absorbed and rice is tender. Avoid stirring to allow a crispy crust to form. Finish and serve: Once the liquid is absorbed and the rice is tender with a crispy crust, remove from heat. Serve the paella hot.

7. Mediterranean Skillet Chicken w/Bulgur Paella – Mediterranean Low-Sodium Meals

HelloFresh's Mediterranean Skillet Chicken

Key Features

297 mg sodium per serving
Total cooking time: 30 minutes
Cooking difficulty: Easy

HelloFresh prepares this paella with bulgur, a nutritious, fiber-filled grain that cooks up tender and chewy in this recipe. And while the Vegetarian paella above was inspired by Spanish cuisine, this recipe looks to Mediterranean North Africa and musky, sweet dried apricots.

This recipe isn’t difficult to cook if you follow instructions, but you need to make sure you have a zester and peeler on hand. That’s because this skillet chicken relies on the bright floral tang of lemon zest.

HelloFresh rates this recipe “Easy,” but its preparation is very similar to the Vegetarian paella listed above, which is rated “Medium.” You should always read through HelloFresh recipes before you start cooking, and decide for yourself if the recipe is too complicated for you.

Nutrition	Calories: 508 cal Sodium: 297 mg Fat: 10 g Carbs: 62 g Protein: 50 g
Ingredients	Carrots, chicken breasts, bulgur wheat, zucchini, dried apricots, parsley, lemon, chicken stock concentrate, red onion
Essentials	Olive oil, salt, pepper
Utensils	Peeler, zester, large pan, baking dish
Method	Prepare ingredients: Wash and dry produce. Preheat oven to 425°F. Slice carrots into half-moons, dice onion, chop zucchini into ½-inch pieces, roughly chop apricots, and zest and halve lemon. Cook carrots and zucchini: Sauté carrots and zucchini in an ovenproof pan with olive oil over medium-high heat for 4-5 minutes until tender. Season with salt and pepper, then remove and set aside. Start bulgur paella: In the same pan, sauté onions with olive oil over medium heat for 2-3 minutes until softened. Add bulgur and apricots, stirring to coat in oil. Add water and stock concentrate, bringing to a boil. Finish bulgur paella: Stir in cooked carrots, zucchini, and lemon zest. Season with salt and pepper. Bake uncovered in the oven for about 10 minutes until bulgur is tender and water is absorbed. Cook chicken and serve: Sear seasoned chicken breasts in a separate pan with olive oil over medium-high heat for 5-7 minutes per side until cooked through. Serve chicken on top of the bulgur paella, garnish with parsley, and serve with lemon wedges.

8. Persian-Spiced Cauliflower Quinoa Bowl – Low-Sodium & Middle Eastern

HelloFresh's Persian-Spiced Cauliflower Quinoa Bowl

Key Features

241 mg sodium per serving
Total cooking time: 35 minutes
Cooking difficulty: Easy

This meal is an atypical Middle Eastern recipe. Food from this region is great, true, but many Middle Eastern recipes are heavy on sodium. While olives may be off the menu on a low-sodium diet, this Persian-Spiced Cauliflower Quinoa Bowl will give you a vegetarian flavor extravaganza without a lot of salt.

In this dish, the combination adds fragrant floral notes that heighten the sweetness of the sweet potatoes, while the pepper and paprika add some zing to the mild cauliflower and nutty quinoa. And as an added bonus, many of these spices have anti-inflammatory effects.

The Persian spice blend used in this recipe is called baharat and you can buy it in Middle Eastern stores or online. Baharat combines cumin, coriander, and turmeric with a touch of smoky paprika and black pepper.

Nutrition	Calories: 630 cal Sodium: 240 mg Fat: 24 g Carbs: 92 g Protein: 16 g
Ingredients	Tri-colored quinoa, cauliflower florets, avocado, sour cream, lime, sweet potatoes, red onion, cilantro, spinach, spicy Persian seasoning
Essentials	Olive oil, salt, pepper
Utensils	Small pot, baking sheet, small bowl, large bowl
Method	Prepare ingredients: Wash and dry all produce. Preheat oven to 425°F. Boil 1 cup water with salt in a small pot. Cut onion into wedges and sweet potato into ½-inch cubes. Roast veggies and cook quinoa: Toss onion, sweet potato, cauliflower, and Persian seasoning with olive oil on a baking sheet. Season with salt and pepper, then roast for about 25 minutes until tender. Simmer quinoa in boiling water for about 15 minutes until tender. Prep crema ingredients: Scoop and chop avocado, halve lime, and chop cilantro. Make crema: Mash avocado with lime juice in a bowl until smooth. Stir in sour cream and cilantro, then season with salt and pepper. Finish quinoa and make salad: Combine cooked quinoa with roasted veggies in a large bowl, seasoning with salt and pepper. Toss half the spinach with olive oil, lime juice, salt, and pepper in another bowl. Plate and serve: Divide the quinoa mixture between plates, dollop with avocado crema, and serve the spinach salad on the side.

9. Pecan-Crusted Trout with Apple-Studded Salad – Best Low-Sodium Gourmet Plus Meal

Key Features

350 mg sodium per serving
Total cooking time: 35 minutes
Cooking difficulty: Medium

The Pecan-Crusted Trout recipe is a plate of buttery steelhead trout in a crunchy crushed pecan topping. It also contains thyme-roasted potato rounds and a salad of mixed greens and apple slices. It’s the kind of meal you might expect at a 4-star restaurant, on your table in 35 minutes.

This meal is HelloFresh’s Gourmet Plus dish. This line provides you with high-quality ingredients along with clear, detailed instructions that you can follow without a culinary school degree. And all this comes in with only 350 mg of sodium – around 15% of the recommended 2,300 mg daily allowance.

HelloFresh’s Gourmet Plus line costs a bit more (hence the Plus). But it teaches you how to put together fabulous low-sodium meals for special occasions or just for a culinary treat.

Nutrition	Calories: 1,000 cal Sodium: 320 mg Fat: 74 g Carbs: 58 g Protein: 31 g
Ingredients	Yukon gold potatoes, thyme, pecans, panko breadcrumbs, honey, dijon mustard, mayonnaise, Columbia River steelhead trout, lemon, apple, mixed greens, butter
Essentials	Cooking oil, olive oil, salt, pepper
Utensils	Baking tray, medium bowl, small bowl, paper towel, large bowl
Method	Prepare ingredients: Preheat oven to 450°F, adjusting racks to top and middle positions. Wash and dry all produce. Slice potatoes into ¼-inch rounds, strip and chop thyme leaves, and finely chop or crush pecans. Roast potatoes: Toss potatoes with olive oil, half the thyme, salt, and pepper on a baking sheet. Roast on the top rack for 20-25 minutes, adding more items to the oven after 12 minutes. Make crust and sauce: Melt butter in a microwave-safe bowl, then mix with pecans, panko, remaining thyme, salt, and pepper. In a small bowl, combine honey, mustard, and mayonnaise to make the sauce. Roast fish: Season trout with salt and pepper, coat the skin sides with oil, and place on a baking sheet. After potatoes have roasted for 12 minutes, add the trout to the oven, spreading the honey mustard sauce on top and pressing the pecan mixture onto the fish. Roast for 10-12 minutes until the trout is cooked through. Make salad: Quarter the lemon and slice the apple. Toss mixed greens, apple slices, olive oil, and lemon juice in a large bowl. Season with salt and pepper. Finish and serve: Plate the trout, potatoes, and salad. Drizzle the trout with the remaining honey mustard sauce and serve.

10. When Steak Met Potatoes – A Lower-Sodium Steak Splurge

Key Features

598 mg sodium per serving
Total cooking time: 35 minutes
Cooking difficulty: Easy

When Steak Met Potatoes is a bit above the 500 mg/meal sodium ideal. But if you’re going to splurge, why not do it with steak and potatoes? Oven-roasted potatoes, pan-cooked sirloin, peppercorn sauce – what more could you ask for? At 598 mg sodium per serving, this steak recipe is still well within the FDA-recommended 2,300 mg per day allowance.

When Steak Met Potatoes is a healthy indulgence with only 525 calories if you’re going to go a little bit over your restricted sodium diet limits. After all, dieting isn’t an all-or-nothing affair.

Nutrition	Calories: 525 cal Sodium: 598 mg Fat: 19 g Carbs: 44 g Protein: 45 g
Ingredients	Sirloin steak, kale, Yukon gold potatoes, shallot, sour cream, black peppercorns, beef stock concentrate
Essentials	Vegetable oil, salt, pepper, butter
Utensils	Baking sheet, large pan, pan
Method	Prepare ingredients: Preheat oven to 400°F. Wash and dry produce. Cut potatoes into ¾-inch wedges, chop or tear kale leaves into 1-inch pieces, mince shallot, and crush peppercorns using a mallet or heavy pan. Roast potatoes: Toss potato wedges with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 30-35 minutes, tossing halfway through, until tender and lightly browned. Cook kale: Melt butter in a large pan over medium heat. Add kale with a splash of water and cook until wilted and tender, about 4-5 minutes. Season with salt and pepper, then remove from heat, leaving kale in the pan. Sear steak: Heat oil in a medium pan over medium-high heat. Season steak with salt and pepper, then sear for 4-7 minutes per side to desired doneness. Remove from pan and let rest for 5 minutes. Make peppercorn sauce: In the same pan, sauté shallot with crushed peppercorns for 2-3 minutes. Add stock concentrate and water, scraping up browned bits. Simmer until reduced by half, then remove from heat and stir in half the sour cream. Finish and serve: Reheat kale briefly, then stir in the remaining sour cream. Slice steak against the grain. Plate steak with potatoes and kale, and drizzle with the peppercorn sauce.

Quick Summary Table

	Prep/cook time	Suitable For	Calories	Sodium Levels	Difficulty Level
🥇 Salmon en Papillote with Couscous Pilaf	30 minutes	Pescatarians	540	90 mg	Easy
🥈 Garlic Lime Chicken with Avocado Tomatillo Salsa	35 minutes	Omnivores	640	140 mg	Medium
🥉 Hoisin Sriracha Pork & Pineapple Stir-Fry	20 minutes	Omnivores	830	410 mg	Easy
Pan-Seared Chicken with Herbs de Provence	30 minutes	Omnivores	590	390 mg	Easy
Country Gravy Pork Chops	30 minutes	Omnivores	560	350 mg	Easy
Vegetarian Paella with Sweet Peppers, Mushrooms & Rosemary	40 minutes	Vegetarians, Vegans	401	241 mg	Medium
Mediterranean Skillet Chicken with Bulgur Paella	30 minutes	Omnivores	508	297 mg	Easy
Persian-Spiced Cauliflower Quinoa Bowl	35 minutes	Vegetarians	630	240 mg	Easy
Pecan-Crusted Trout with Apple-Studded Salad	35 minutes	Pescaterians	980	350 mg	Medium
When Steak Met Potatoes	35 minutes	Omnivores	525	598 mg	Easy

FAQs

Does HelloFresh have a lot of sodium?

A quick search through HelloFresh’s Recipes reveals sodium levels all over the place. Most HelloFresh meals come in between 800 mg and 1,100 mg of sodium. But there are many meals under 750 mg and quite a few with well under 500 mg of sodium.

What is the recommended daily amount of sodium?

While the FDA Dietary Guidelines recommend no more than 2,300 mg of sodium daily, the average American consumes around 3,400 mg in their daily diet. Most dietitians and health professionals define a restricted sodium diet as one with less than 1,500 mg of sodium per day.

The recipes on our list are all suited for a restricted sodium diet, though #10 might be better suited for an occasional splurge.

What are the best meals in HelloFresh?

HelloFresh’s Most Popular tag represents meals that have received the highest ratings from HelloFresh customers. Our #1 entry, Salmon en Papillote with Couscous Pilaf, is on HelloFresh’s Most Popular list, as are several of our other low-sodium entries.

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Short on Time? Here Are the Best HelloFresh Recipes
The Best HelloFresh Recipes Reviewed
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