Fatty fish and their roe have long been considered sacred foods and were many times a part of a pre-pregnancy, pregnancy, and postpartum diet in native traditions.

“Adequate consumption of omega-3 fatty acids is vitally important during pregnancy as they are critical building blocks of fetal brain and retina. Omega-3 fatty acids may also play a role in determining the length of gestation and in preventing perinatal depression.” **
This recipe pairs very well with a quickly thrown together arugula salad tossed with lemon juice and olive oil, and a wild rice pilaf.

 Prep Time: 5 minutes  Cook Time: 20-30 minutes 

  • 1 cup heavy cream (not ultra-pasteurized)
  • (4) 4-6 ounce wild-caught salmon fillets
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped fresh marjoram
  • 1/4 cup chopped fresh thyme

1.   Preheat the oven to 350 degrees.

2.   Arrange fillets in a cast iron pan or a casserole dish, pour fresh, heavy cream over salmon fillets.

3.   Sprinkle fresh dill and thyme over the cream-drenched salmon and bake in oven for 20-30 minutes or until salmon is firm and flakes easily.

4.   Serve immediately.


Today's recipe was submitted by the fabulous WBC doula Shea Coffey. Shea can be reached at shannon@wisebirthchoices.com