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Weaning recipe: Salmon, pea & potato purée New-recipe-icon

Whip up this weaning recipe to introduce baby to more texture, tastes and nutrients – salmon is an excellent source of omega-3 and peas pack in vitamins

  • Prep: 10 mins
    Cook: 1 hrs 25 mins
  • Makes about 275g
  • Easy
  • Makes about 275g
  • Easy
  • Calories 25
  • Carbohydrates 2
  • Saturated Fat 0.2
  • Sugar 0.1
  • Protein 2
  • Fat 1
  • Fibre 0.4
  • Salt 0.01

Nutrition per serving

  • Calories 25
  • Carbohydrates 2
  • Saturated Fat 0.2
  • Sugar 0.1
  • Protein 2
  • Fat 1
  • Fibre 0.4
  • Salt 0.01

Ingredients

  • 1 medium baking potato (about 225g)
  • 1 salmon fillet (about 115g)
  • 50g peas
  • splash of milk or knob of butter

Method

  1. Heat the oven to 200C/180C fan/gas 6. Wrap the potato in foil, place on a baking tray and roast in the oven for 1 hour 15 mins. Wrap the fish in a piece of foil, put on the same tray and continue cooking for a further 10 mins or until the fish is opaque and cooked through.

  2. Meanwhile, cook the peas in boiling water for 3 mins or until tender. Drain.

  3. Once cooked, halve the potato and scoop out the filling. Flake the fish, removing any bones and discarding the skin.

  4. Blitz the peas, potato and salmon in a food processor, adding a splash of milk or knob of butter if you like, to loosen the purée. Serve one portion and divide the rest between small containers and freeze.

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