For two people
Cooking time: 40 minutes

Ingredients:
2 pieces of salmon fillet (about 500g in total) without the skin
2-3 zucchini
200 ml Quinoa
Sesame seeds

For the Miso marinade:
50 ml miso
3 tbsp soy
2 tbsp honey

For the creamy herb sauce:
½ cup Greek yogurt or creme fraiche
50 ml mayonnaise
1 pot of fresh coriander
1 clove of garlic
1 tbsp miso
1 tbsp honey
1 tbsp lime juice
Salt and pepper to taste

Instructions:
1. Set the oven to 200 degrees. Cut the salmon into 2 cm thick cubes. Mix all the ingredients for the miso marinade and then mix in the salmon cubes so that they get a good amount of marinade over them. Place the salmon on baking paper, sprinkle with sesame seeds and then place in the oven for 15 minutes.
2. Cook the quinoa according to the packaging. Tip! I always add chicken stock as well, then the quinoa gets an extra delicious and rich taste.
3. Mix all the ingredients for the herb sauce in a blender, then pour into a bowl and then it’s ready to serve.
4. Using a potato peeler, make “Tagliatelle” out of the courgette until you reach the centre – avoid this portiont as it is soggy. Put the “tagliatelle” in the herb sauce so that it absorbs the flavour of the sauce.
5. Put everything on a plate and dig in! This dish is equally good regardless of whether it is cold, hot or lukewarm.

Two healthy ingredients for pregnant people:
Salmon is full of Omega 3 which is particularly important for the foetus when you are pregnant, it is a nutrient that is not easily found in other foods. Choose farmed salmon and avoid wild-caught salmon from the Baltic Sea, Gulf of Bothnia, or Lakes Vänern or Vättern.

Quinoa is a seed that is full of protein, fibre and iron. It contains, among other things, calcium and magnesium, which are important to get enough of during pregnancy. This is a very good way to get protein if you are vegetarian!

Written by Diana Gran – @dianasdeliciousdiary