Pregnancy Friendly Herb-Crusted Wild Salmon
Wild salmon is one of the best sources of omega-3 fatty acids you can put on your plate, making it a genuinely nourishing choice when you're eating for two. This oven-roasted version keeps things simple and clean — just fresh herbs, good olive oil, a little lemon zest, and garlic pressed into a fragrant crust that perfumes the whole kitchen as it roasts. Cooking salmon to a verified internal temperature of 145°F is the key step here, and the recipe calls it out explicitly, so you're never guessing whether it's safe to eat. The result is a fillet that's fully cooked through, flaky, and still incredibly moist — none of that dry, chalky texture that makes overcooked fish such a letdown. Parsley, chives, dill, and thyme bring brightness and color without relying on anything processed or hard to source. A squeeze of lemon at the table ties everything together and makes the whole dish feel a little restaurant-worthy. It's the kind of weeknight dinner that feels like a treat while quietly checking every box you need right now.
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Learn more →Ingredients
4 servings
- 4 wild salmon fillets (about 6 oz each), skin-on
- 2 tbsp extra-virgin olive oil, divided
- ½ tsp fine sea salt
- ¼ tsp black pepper
For the herb crust
- ¼ cup fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp extra-virgin olive oil
- 1 clove garlic, minced
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
In a small bowl, combine the parsley, chives, dill, thyme, lemon zest, minced garlic, and 1 tbsp olive oil. Stir until the herbs are evenly coated and the mixture holds together loosely.
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