Pregnancy Friendly Basil-Pesto Salmon Fillets
Salmon is one of those ingredients that genuinely earns its reputation during pregnancy — it's rich in omega-3 fatty acids and protein, and this preparation makes it feel like a proper dinner rather than a health obligation. The homemade pesto here skips the pine nuts and leans on creamy avocado instead, blending with fresh basil, lemon juice, garlic, and a hint of ginger into something bright and velvety. Cooking salmon all the way to an internal temperature of 145°F is the key safety step for pregnancy, and the sear-then-roast method in this recipe gets you there reliably without drying out the fish. You get a golden crust on the outside and tender, flaky flesh underneath, all draped in that gorgeous green pesto. The lemon keeps everything tasting fresh and light, which is a welcome quality when certain smells or heavy flavors feel like too much. It comes together in one oven-safe skillet, which means less cleanup and more time to actually sit down and enjoy your meal.
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Learn more →Ingredients
4 servings
For the pesto
- 2 cups fresh basil leaves, packed
- ½ medium avocado, pitted and scooped
- 2 cloves garlic, peeled
- 3 tbsp fresh lemon juice
- ¼ cup extra-virgin olive oil
- ½ tsp fine sea salt
- ¼ tsp ground ginger
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp extra-virgin olive oil
- ½ tsp fine sea salt
For serving
- lemon wedges, for serving (optional)
- fresh basil leaves, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C).
- 2
Combine the basil, avocado, garlic, lemon juice, salt, and ground ginger in a food processor or blender. Pulse several times to break everything down, then stream in the 1/4 cup olive oil with the motor running until the pesto is smooth and bright green. Taste and adjust salt if needed. Set aside.
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