Pregnancy Friendly Paleo Lemon-Dill Salmon with Avocado Salsa
Salmon is one of those ingredients that practically does the heavy lifting for you during pregnancy — it's packed with omega-3s and high-quality protein, and this preparation makes it genuinely crave-worthy rather than just nutritious. The lemon-and-dill seasoning pressed right into the flesh gives every bite a bright, herby punch, while the crispy skin adds a satisfying contrast in texture. Cooking the fillets to an internal temperature of 145°F means you're hitting the food-safety mark that matters most right now, no guesswork required. The avocado salsa on top is where things get really good — creamy diced avocado, juicy cherry tomatoes, and a hit of lime juice come together into something that feels almost too fresh and vibrant for a weeknight dinner. Everything is made with whole, clean ingredients and cooked in avocado oil, so there are no hidden additives or processed shortcuts to second-guess. If spice sensitivity is a concern, the jalapeño is completely optional and easy to leave out without losing any of the dish's appeal. It's the kind of meal that feels indulgent and nourishing at the same time, which is exactly what you want when you're eating for two.
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- 1 tsp lemon zest (from about 1 lemon)
- 2 tbsp fresh lemon juice
- 2 tbsp fresh dill, finely chopped
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp avocado oil
For the avocado salsa
- 2 ripe avocados, pitted and diced into ½-inch pieces
- 1 cup cherry tomatoes, quartered
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and finely diced (optional)
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp fresh cilantro, chopped
- ¼ tsp salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
In a mixing bowl, combine the diced avocado, cherry tomatoes, red onion, jalapeño (if using), lime juice, cilantro, and 1/4 tsp salt. Toss gently until just combined, keeping the avocado pieces intact. Set aside.
- 2
Pat the salmon fillets dry with paper towels. In a small bowl, stir together the lemon zest, garlic powder, 1/2 tsp salt, and black pepper, then press the mixture evenly onto the flesh side of each fillet. Drizzle the lemon juice over the flesh side.
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