Mild Salmon and Spinach Whole Wheat Pasta Gratin

Introduction

This comforting gratin provides valuable nutrients like omega-3 fatty acids from salmon and folate from spinach. It is gentle on the stomach and easy to fit into your daily routine. Especially in the third trimester, an uncomplicated, warm meal feels wonderful.

Ingredients

Measurements for two to three portions:

• 250 g (about 9 oz) whole wheat pasta
• 300 g (about 10 oz) salmon fillet (fresh or thawed)
• 400 g (about 14 oz) frozen spinach, thawed
• 200 ml (about 3/4 cup) pasteurized heavy cream or oat cream
• 100 ml (about 1/2 cup) vegetable broth
• 100 g (about 1 cup) grated cheese (made from pasteurized milk, like Gouda or Mozzarella)
• A splash of olive oil for the dish
• Salt and mild herbs (like dill)

Instructions

1. Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit).
2. Boil the whole wheat pasta in lightly salted water until al dente, then drain.
3. Cut the salmon fillet into bite-sized cubes.
4. Combine the cooked pasta, salmon cubes, and well-squeezed spinach in a greased baking dish.
5. Whisk the cream and vegetable broth together, season with a little salt and dill, and pour the sauce over the casserole.
6. Sprinkle the grated cheese on top and bake the gratin for about 25 minutes.

Good to know

The salmon cooks all the way through in the oven, which is important for safe enjoyment during pregnancy. You can easily prepare this gratin a day in advance and store it covered in the refrigerator. This way, you have a warm meal ready quickly when hunger strikes.

If it's hard right now

If you experience heartburn, which is common in the last trimester, you can swap the heavy cream for lower-fat milk. The meal can easily be divided into smaller portions. This takes the pressure off your stomach and often makes eating more comfortable.

Note

For individual questions about your nutrition during pregnancy, it is best to reach out to your obstetrician, gynecologist, or midwife.