Salmon is an oily fish and as such is a good source of Omega 3 fatty acids. Paired with spinach and wholewheat spaghetti, it makes a nutritious choice for second trimester dinners – and a great option for lunch the next day.
Wholemeal spaghetti with salmon and creamed spinach
- With vitamin C, vitamin E, iron and omega-3 fatty acids
- Per serving about 656 kcal
- Preparation time: 45 min
- Level of difficulty: easy
Ingredients for two people:
- 180g wholemeal spaghetti rather than 250g
- 200g salmon fillet
- 400g spinach leaves, frozen or fresh
- 75ml single cream rather than 100ml
- 4 small tomatoes
- 15g pine nuts rather than 25g
- ½ tbsp vegetable oil
- ½ bunch fresh parsley
- A pinch of salt
- Black pepper
Preparation
- If using frozen spinach, defrost it thoroughly and drain away any excess liquid. If using fresh spinach, wash it thoroughly.
- Bring a large saucepan of lightly salted water to the boil. Add the spaghetti and cook according to the instructions on the packet until tender. Drain, reserving 2 tbsp of the pasta water.
- Meanwhile, wash the parsley, pat dry and finely chop. Wash the tomatoes and cut them into quarters.
- Lightly toast the pine nuts in a dry frying pan over a medium heat, stirring regularly, until golden. Set aside.
- Heat the vegetable oil in a large frying pan. Add the salmon and cook over a medium heat for around 10–12 minutes, turning occasionally, until cooked through and piping hot. The salmon should be opaque throughout and flake easily. Season with a little salt and pepper, then carefully break into bite-sized pieces.
- Add the spinach to the pan with the salmon and cook for a few minutes until wilted and heated through. If using frozen spinach, make sure it is piping hot throughout.
- Pour in the cream and gently heat for a few minutes, stirring until combined. Do not let the cream boil.
- Add the cooked spaghetti, tomatoes and reserved pasta water to the pan. Gently mix everything together until the pasta is coated in the sauce and heated through.
- Divide between two bowls and sprinkle with the toasted pine nuts and chopped parsley.
Alternatively, if you’re looking for hearty, warming dinner ideas, why not try a chilli con carne with lean beef mince, or a steaming fish pie? In the summer months, you might prefer a salad – pair roasted veg and sweet potatoes with feta and bulghur wheat, or roasted chickpeas with sweet cherry tomatoes, cucumber, avocado and more.
