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Pregnancy Recipe

Evening meal

Salmon fillets with baby potatoes and greens

Baked salmon fillets served with buttered baby potatoes and steamed greens — an oily fish option to enjoy within the recommended weekly limit.

Prep
10 min
Cook
20 min
Total
30 min
Portions
2
  • Easy
  • Pregnancy
  • High-protein
  • Gluten-free
Salmon fillets with baby potatoes and greens served and ready to eat

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

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Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

Amounts are converted from the metric original and rounded to measures you can use at home. Cups are US cups (240 ml) and oven temperatures include Fahrenheit.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Preheat the oven to 400°F (200°C).
  2. Step 2. Place the salmon fillets on a lined sheet pan, drizzle with olive oil and season.
  3. Step 3. Bake the salmon for 15–18 minutes until it flakes easily and is opaque all the way through.
  4. Step 4. Meanwhile, boil the baby potatoes for 15–18 minutes until tender.
  5. Step 5. Steam the broccoli and green beans for 4–5 minutes until just tender.
  6. Step 6. Toss the cooked potatoes with butter and a squeeze of lemon juice.
  7. Step 7. Serve the salmon with the potatoes and greens while hot.

Allergens for your selection

  • Contains: Fish
  • Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.