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Salmon is a great source of omega 3 which supports your little one’s cognitive development. Match it with plenty of veggies and a light cheese saurce, for a meal the whole family will enjoy

Ingredients

  • 200g skinless, boneless salmon fillet
  • A knob of butter
  • A little salt and pepper (for babies 12 months+)
  • 150g mini shell pasta
  • 150g broccoli florets
  • 150g cherry tomatoes, halved
  • 50g grated parmesan cheese
  • A squeeze of lemon juice

For the sauce

  • 2tbsp olive oil
  • 1 large onion, thinly sliced
  • 1 garlic glove, crushed
  • 200g peeled butternut squash, deseeded and diced
  • 250ml unsalted or weak vegetable stock
  • 200g full-fat crème fraiche

Method

  1. Preheat the oven to 180°C/350°F/Gas mark 4.
  2. Put the salmon in the centre of a piece of foil, top with the butter and season with salt and pepper (if using).
  3. Fold the foil over the fish to make a parcel, then place it on a baking sheet and bake for 15 minutes until cooked through.
  4. Remove from the oven, unwrap and flake the fish into large pieces.
  5. Cook the pasta according to the packet instructions, adding the broccoli florets 2 minutes before the end of the cooking time.
  6. While the pasta is cooking, make the sauce. Heat the oil in a deep frying pan, add the onion, garlic and squash and fry for 5 minutes.
  7. Add the stock, cover and simmer for 5 minutes or until the squash is tender.
  8. Remove the lid and stir in the crème fraîche and salmon. Stir in the pasta and broccoli until heated through, then remove from the heat.
  9. Add the tomatoes, parmesan and lemon juice and serve.

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