Almost all salted butter and most margarines are over-salted (but I suppose you categorize these as processed foods). Every omelette that I have ever had in the US has been over-salted. Most soups, particularly the blander ones (the chefs are afraid of bland flavours being rejected). Most sauces, but bearnaise and hollandaise are classic examples. Meat grilling has greatly improved though, so there is some hope on the horizon.

A much bigger problem is the overuse of sugar! Particularly in non-dessert dishes which need no sugar, yet it is added to punch up the flavour (and then salt and sour flavouring is added to counter the sugar!). I think coca-cola has had a large part in this trend (sugar everywhere) in altering the public palate.