Secret Weapons!

Making beef, chicken or vegetable stock and having some on hand is such a huge advantage.  No longer do you add unflavored water to recipes you put in stock.  When I cook chicken it is 6 out 10 times usually skinless pieces, but we always buy our chickens whole, so I have to cut into pieces and skin it.  I save the backbone and neck, put in a freezer ziplock, when I get 4 or 5, I then make a batch of chicken stock.  I have 4 cup plastic containers and freeze the chicken stock in those.  So I usually have 4 cups sitting ready in the fridge.

You said you are learning to work with less salt.  Maybe this is so common and I just didn't realize it, but I will share anyway.  We frequently steam our veggies.  The most common veggie we eat because it is fast and simple is steamed broccoli, we get the big bags of florets.  We have used a variety of toppings.  But I discovered by accident that just seasoning with kosher salt and nothing else is amazing.  You don't need much, the salt just brings all the fresh flavor right to the surface and works wonders when the salt and flavor hit your tongue.  We steam the broccoli to just al dente, we love it crisp and crunchy.

Definitely homemade stocks are a must. Another is how much of an improving effect a pinch of sugar can have- especially in soups and stews that contain tomato. The sufar counterbalances the acid. When tomatoes are absent a pinch of sugar in a creamy type sauce that's high in fat, (not a flour based sauce) will add depth to it when balanced out with salt. Go easy on the sugar though, you really don't want to add sweetness.