That's not what I meant, but it's a start. Typically when people switch to "low sodium" (or low anything really), they'll notice difference in taste. That's normal. Salt is a flavour enhancer, so there's a change in flavour. Usually to either a weaker or different taste (as other flavours now come out) What often happens is they'll add "more" of that low sodium item to compensate for it (hence not really getting the benefit expected). You asked for low sodium recipes. So my suggestion is why not up the other flavours by using other seasonings/spices? Halve the salt, up the oregano or parsley (or whatever). Experiment with what you know (and adding to the other recipes you've found). That's the advice I see some of these TV/professional chefs give.