Breastfeeding Friendly Ginger-Scallion Salmon Fillets
Salmon is one of those ingredients that practically does the heavy lifting for you when you're nursing — it's rich, satisfying, and packed with the kind of nourishing fats that support both you and your baby. The turmeric-dusted fillets get seared in coconut oil until the skin turns perfectly crisp, then finished with a glossy sauce built from coconut aminos, fresh ginger, apple cider vinegar, and a touch of honey. Fresh ginger shows up twice here — grated into the sauce and as ground ginger for depth — giving every bite a warming, aromatic kick that feels genuinely restorative. The sauce is thickened with arrowroot starch instead of cornstarch or flour, keeping the whole dish clean and free of anything you'd rather avoid while breastfeeding. Scallion whites go into the pan first to soften and sweeten, then the bright green tops get scattered over the finished fillets for a little color and freshness. A squeeze of lime and a handful of cilantro at the end are optional, but they really do pull everything together into something that feels restaurant-worthy. This is the kind of weeknight dinner that takes almost no time but tastes like you put in serious effort.
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- 1 tbsp coconut oil
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- 1 tbsp apple cider vinegar
- 1 tsp honey
- ¼ tsp ground ginger
- 4 scallions, thinly sliced, white and green parts separated
- 1 tsp arrowroot starch
- 1 tbsp cold water
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the salmon fillets dry with paper towels. In a small bowl, stir together the salt and turmeric, then sprinkle evenly over both sides of each fillet. Let the fillets rest at room temperature for 10 minutes.
- 2
While the salmon rests, whisk together the coconut aminos, fresh ginger, apple cider vinegar, honey, and ground ginger in a small bowl. In a separate small bowl, stir the arrowroot starch into the cold water until fully dissolved; set both aside.
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