Pregnancy Friendly Lemon-Dill Baked Salmon
Salmon is one of those ingredients that genuinely earns its reputation during pregnancy — it's rich in omega-3 fatty acids and protein, and baking it to a fully verified internal temperature of 145°F means you can enjoy every bite with complete confidence. The marinade here is bright and aromatic, built from fresh lemon juice, lemon zest, minced garlic, and chopped dill, with a touch of ground turmeric that adds warmth and a gorgeous golden hue to the finished fillets. Letting the salmon rest in that mixture for 15 minutes before it goes into the oven makes a real difference, allowing those flavors to sink into the fish rather than just sitting on the surface. The result is tender, flaky salmon that smells incredible the moment it comes out of the oven — the kind of dinner that feels special without requiring much effort at all. Thinly sliced lemon rounds roasted alongside the fillets caramelize slightly and look beautiful on the plate, making this just as presentable for a weeknight dinner as it is for hosting. It's a clean, wholesome meal that checks every box when you're being thoughtful about what goes on your plate.
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 3 garlic cloves, minced
- 2 tbsp fresh dill, chopped
- ½ tsp ground turmeric
- ½ tsp black pepper, freshly ground
- ¾ tsp kosher salt
For serving
- 1 lemon, thinly sliced into rounds
- fresh dill sprigs, for serving (optional)
Instructions
- 1
Heat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or foil.
- 2
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped dill, turmeric, black pepper, and salt until combined.
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