Pregnancy Friendly Mediterranean 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 this baked version makes it easy to hit the recommended internal temperature of 145°F without any guesswork. The spiced olive oil rub, built from cumin, smoked paprika, and turmeric, gives each fillet a warm, aromatic crust that tastes far more impressive than the effort involved. Cherry tomatoes, artichoke hearts, and Kalamata olives roast alongside the fish, turning jammy and savory while everything cooks together on a single sheet pan. Fresh lemon juice and parsley go on right at the end, brightening the whole dish and cutting through the richness of the salmon beautifully. Because everything is made from whole, recognizable ingredients with no cured meats or high-mercury fish in sight, it's a genuinely reassuring dinner to put on the table. It's the kind of meal that feels celebratory enough for a weekend but is honestly simple enough for a Tuesday night when you just need something nourishing and delicious.
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- 3 tbsp extra virgin olive oil, divided
- 1 cup cherry tomatoes, halved
- 1 can (14 oz) artichoke hearts, drained and quartered
- ½ cup pitted kalamata olives, halved
- 4 garlic cloves, thinly sliced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ½ tsp salt
- ¼ tsp black pepper
- 1 lemon, zested and juiced
- 2 tbsp fresh parsley, roughly chopped
- 1 tbsp fresh dill, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- 2
In a small bowl, stir together 2 tbsp of the olive oil, the cumin, smoked paprika, turmeric, salt, and black pepper until combined. Set aside.
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