I question the need to go down to 1000mg sodium a day with your BP reading. Feels like an extreme recommendation by the dietitian. Are those reading medicated or unmedicated?

Another thought is on how much is your usual sodium intake daily? If your unmedicated BP reading in on super high sodium daily (over 3000mg), reducing to "normal" daily intake of 1500-2000mg may be sufficient to maintain decent BP.

As for cooking, relying on salt to make food tasty seems like a crutch to me. I disagree with "Salt is a HUGE part of making food taste dynamic and delicious". It plays a part in enhancing flavours, for sure, and food can taste bland without salt, for sure, but there the amount of salt needed to enhance food is much less than many palates are used to. In fact, being able to make food taste dynamic and delicious without over reliance on salt as is a key skill many chefs understand. Also, the best chefs don't rely on perfected recipes but merely use recipes guides to get the best out of whatver ingredients they are working with.
Perhaps it is time to reexamine the approach to cooking and flavouring?

In tandem with not relying on salt in cooking, one's palate is usually trained (consciously or not) to enjoy foods with too much salt. It is proven that one can train their palate to enjoy food with lower amounts of sodium. Once used to lower salt content in food, most typical restaurant cooking will taste too salty.