Well, some will disagree, but my father was in the group that if he ate "salty" foods, you could literally see his face change colors from a blood pressure increase. So, how we addressed that was to increase the flavor profile. The problem with that is it is more labour intensive. The other problem is it really eliminates a lot of processed foods. Since I have an intense soy allergy, I have not used many processed foods.
Make your own stocks. Roast bones, and simmer them with vegetable parts (I save the trimmings from onion, celery and carrot slicing). I make beef, chicken and ham stock and freeze it in 1 cup portions in ziploc bags. Usually I have reduced the stock by half anyway, so they are really 2 cups. With ham, you can get a lot of flavor out of 2 ham hocks. They are cheap. Make soup from that with leaner hams or meats and you will be surprised how much you do not notice a lower amount of NaCl. Same with beef and chicken broth. They can bring a lot to any dish you fix.
I do have high BP and I limit my salt intake on the possibility I have my father's predisposition, so if I am having salt, it is in good cheese or olives. Both things I still enjoy.
I do not have any specific recipe per se, but I can write up how I do stocks if you are interested.