Pregnancy Friendly Paleo Garlic-Herb Salmon with Avocado Salsa
Salmon is one of those ingredients that practically does the heavy lifting for you during pregnancy — it's rich in omega-3 fatty acids and high-quality protein, and this preparation makes it genuinely exciting to eat. The garlic-and-herb crust of rosemary, thyme, and smoked paprika builds a deeply savory crust that smells incredible the moment it hits the hot skillet. Cooking the fillets to an internal temperature of 145°F means you're hitting the food-safety mark that matters most right now, so there's no guesswork involved. The avocado salsa on top brings creamy, cooling contrast — ripe avocado, cherry tomatoes, fresh lime juice, and cilantro all folded together into something bright and satisfying. Avocados are a fantastic source of folate, making that salsa pull double duty as both flavor and nourishment. The jalapeño is completely optional, so you can dial the heat up or leave it out entirely depending on how your appetite is feeling that day. Everything here is built from whole, recognizable ingredients with no processed additives to second-guess, which makes it a genuinely easy weeknight win.
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- 2 tbsp avocado oil
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the avocado salsa
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, quartered
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tbsp avocado oil
- ¼ tsp salt
- 1 jalapeño, seeded and finely diced (optional)
For serving
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, stir together the minced garlic, rosemary, thyme, smoked paprika, salt, and black pepper. Pat the salmon fillets dry with paper towels, then press the herb mixture evenly over the flesh side of each fillet.
- 2
In a medium bowl, combine the diced avocado, cherry tomatoes, red onion, cilantro, lime juice, 1 tbsp avocado oil, and salt. Fold gently until just combined, then stir in the jalapeño, if using. Set aside.
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