I know there will be an argument that some people can't have salt due to high blood pressure. However, according to Health.org, "75 percent of the sodium we consume is hidden in processed foods like tomato sauce, soups, condiments, canned foods and prepared mixes." That's a lot of sodium that we don't have control over. Imagine that, just 15% of the average intake comes from salting at our own discretion.
The truth is, the amount of salt we add to our dishes can't even reach the level of sodium found in most processed foods. A can of tomato soup can have several times more sodium than the amount you would throw into a pot of homemade soup. Just keep in mind, the recommended healthy daily intake given by LiveStrong.com for sodium is 1,500 mg (2,300 mg being the max) "or less than 600 mg per serving size. For instance, 1 cup of Campbell's split pea soup contains 779 mg of sodium. On the other hand, a 2-cup serving of a homemade split pea soup from "The Mayo Clinic Williams-Sonoma Cookbook" contains 364 mg of sodium."
Even though my recipes I've posted so far say to salt to taste somewhere near the end of the method, I wanted to take the time to explain how I do it so you can choose the way you like best. I begin the salting process at the very beginning. Most dishes start with onions and sometimes celery, carrots, and/or peppers. I let the vegetables hit the hot olive oil and give a good shake of salt over it- just enough that it flavors the vegetables in the pan already. After each step or two, I'll give it another shake of salt, being sure to taste it often to make sure the seasoning doesn't become too much.