Pregnancy Friendly Asian-Inspired Salmon Salad
Bright, crunchy, and packed with nourishing ingredients, this salmon salad hits every note you want in a satisfying meal — fresh vegetables, bold ginger-lime dressing, and beautifully seared fish. Salmon is one of the best sources of omega-3 fatty acids, making it a standout choice during pregnancy when those nutrients really count. Each fillet is cooked all the way through to an internal temperature of 145°F, so there's no guesswork about safety — just confident, delicious cooking. The turmeric and ginger rub gives the fish a warm, golden crust that pairs perfectly with the crisp cabbage, carrot, and cucumber base underneath. Coconut aminos keep the dressing savory and deeply flavorful without any soy, and the apple cider vinegar and fresh lime juice brighten the whole bowl. It's the kind of meal that feels like something you'd order at a restaurant but comes together easily in your own kitchen, with full control over every ingredient on the plate.
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp coconut oil
- ½ tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
For the dressing
- 3 tbsp coconut aminos
- 2 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh ginger, finely grated
- 1 tsp raw honey
- 1 tsp fresh lime juice
For the salad
- 4 cups green cabbage, thinly shredded
- 1 large carrot, julienned or coarsely grated
- 1 english cucumber, halved lengthwise and thinly sliced
- 4 scallions (green tops only), thinly sliced
- ¼ cup fresh cilantro leaves
- 1 tbsp fresh mint leaves, torn (optional)
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Make the dressing: whisk together the coconut aminos, apple cider vinegar, olive oil, grated ginger, honey, and lime juice in a small bowl until the honey is fully dissolved and the dressing is uniform. Set aside.
- 2
Combine the shredded cabbage, carrot, cucumber, scallion greens, and cilantro in a large mixing bowl. Drizzle about two-thirds of the dressing over the vegetables and toss until evenly coated. Scatter the mint over the top, if using.
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