Agree with all of the above, just wanted to mention unsalted butter. We used it a lot for my grandma.
Also Accent(msg) has less sodium that table salt. There are also low sodium sea salts. We used both of these during the transition phase especially.
I noticed my BP rising, and have seriously cut my salt intake.
I picked up The No-Salt Cookbook, and have found some useful recipes where they use other things to add flavor.
I am going to cook more myself but it the eating out that is a killer. We ask the waiters to ask the cooks not add salt but there seems to be plenty in the dishes brought out. BTW, the lack of salt I can get over as just watching what I eat has made me able to taste anything more than a smidgen.
It is a new life for me, figuratively and literally and I’d like to extend the time with my new wife. 
Mexico, the next two weeks, but that is mostly fish for us.
Thanks all, every suggestion is appreciated.,
When dining out now, I always request that the kitchens avoid salt and vermin (my version of vegan).
That tends to be very effective, as such requests become increasingly common.
Of course, the no-gluten and vegan requests tend to get honored much more strictly.