Pregnancy Friendly Herb-Crusted Salmon with Pistachios
Salmon is one of those ingredients that genuinely earns its reputation during pregnancy — packed with omega-3 fatty acids and high-quality protein, it's exactly the kind of nourishing centerpiece a growing body needs. What makes this dish so satisfying is the contrast between the tender, flaky fish and the golden pistachio-herb crust pressed firmly on top before roasting. Fresh parsley, dill, lemon zest, and a touch of turmeric bring brightness and warmth without relying on anything processed or questionable. The recipe calls for cooking the salmon to an internal temperature of 145°F, which is the fully cooked threshold recommended during pregnancy — no guesswork, just a reliable thermometer and a hot oven. Everything comes together on a single baking sheet, which means less cleanup and more time to actually enjoy your meal. A squeeze of fresh lemon over the finished fillets ties it all together beautifully.
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- 2 tbsp extra virgin olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the crust
- ½ cup raw pistachios, finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tsp lemon zest
- ½ tsp ground turmeric
- ¼ tsp garlic powder
- 1 tbsp extra virgin olive oil
For serving
- 1 lemon, cut into wedges
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
In a small bowl, combine the chopped pistachios, parsley, dill, lemon zest, turmeric, garlic powder, and 1 tbsp olive oil. Stir until the mixture holds together in a coarse, slightly clumped paste.
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