How you eat and season has to change. It was a surprising change for me.
Some of it is taste burnout. Most food is heavily oversalted and you will learn to taste food differently. You'll also get much pickier about where you go out to eat as so many places use pre-fab high salt stuff or just plain oversalt the food.
Mrs. Dash can pack a lot of flavor with no salt. It doesn't marry with every dish, but is surprisingly versatile. There are certainly other types of no-salt seasonings too and eventually you'll craft one of your own most likely.
You'll increase your use of herbs for flavor.
Work more with acid to accent food. A squeeze of lemon at the table adds lots of appeal and negligible salt. Similarly, I finish most of my soups now with some acid when I'm correcting seasoning more so than adding salt.
Increase your use of pepper. When I watch people cook on TV, I now think they vastly under pepper. So many people are afraid of this spice but it can add a lot without being overly peppery.
Find a mild hot sauce you like, but watch the sodium. Some are salty. Panola has a red sauce I like that is hard to find. Not hot but lots of flavor. Frank's Red Hot sauce is also good this way. My current favorite is Cholula with Garlic. You don't necessarily want to add heat as much as flavor.
Salsa can also be a good accent but many, such as Pace, are very high sodium.
The most influential book for me was The No salt, Lowest Sodium Cookbook by Donald Gazzaniga. He's written a few other cookbooks as well. http://www.amazon.com/s/190-3161526-2371824?ie=UTF8&tag=mozilla-20&index=blended&link_code=qs&field-keywords=the%20no%20salt%20lowest%20sodium&sourceid=Mozilla-search Lots of things to look for in the low sodium world though I didn't end up using most of them. I don't actually cook from it much but he is doing real cooking in there.
Also read Paul Kirk's Championship Barbeuce Sauces. The section on rubs will teach a lot about mixing and balancing spices for flavoring.
He turned me on to Hain Featherweight baking powder that has no sodium. It's only single acting so you'll use some extra. Can be tricky to find and overall, I've gone back to double acting for the better results but can be worth having on a limited sodium diet.
Pick the best sodium you can find for the dish. Real parm is high sodium but you don't use much per serving to pack in the flavor.
Angostura has an acceptable low sodium soy sauce, though they got bought and have a different brand label. Still says angostura on it some where as I recall. I mostly use Pearl River Bridge. It's not low sodium, but is not nearly as high as many others and has a top level flavor.
Lose some weight. Eating low sodium tends to cause this anyway. You have to eat more fruits and vegeables and whole grains to feel satisfied. So you tend to be eating fewer calories and better calories. This weight loss tends to improve the contributing condtions that merit low sodium eating in the first place. Exercise as well.