Creamy Salmon & Pea Pasta
Soft pasta with flaked salmon, peas and a quick yogurt sauce. Salmon is low in mercury and rich in omega-3 fats.
Ingredients
Makes 4 baby servings
Foods in this recipe
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Method
- 1
Heat the oven to 400°F (200°C). Bake the salmon on parchment for 12–15 minutes, until it flakes easily and reaches 145°F (63°C).
- 2
Cook the pasta in unsalted water until very soft, adding the peas for the last 4 minutes. Drain.
- 3
Flake the salmon finely and check carefully for bones with your fingers.
- 4
Off the heat, stir the butter, yogurt, dill and salmon through the pasta. Lightly squash the peas. Cool before serving.
Serve it by age
9–12 months
Serve the soft pasta with small salmon flakes and squashed peas.
12 months+
Use larger pasta and leave the peas whole.
health_and_safetyAllergens
Contains fish, milk and wheat (top 9 allergens). Offer this only after each of these allergens has been introduced on its own. For a first exposure, offer a small amount early in the day and watch for 2 hours.
sync_altSwaps
- swap_horizUse no-salt-added canned salmon (boneless, skinless).
- swap_horizGluten-free: use rice or legume pasta.
kitchenStorage
Fridge 1 day.
Safety reminders
- No added salt, sugar or honey before 12 months.
- Always check texture: food should squash between your thumb and finger.
- Stay with your baby and keep them seated upright while eating.
- Check fish for bones twice before serving.
- Stir the yogurt in off the heat so it stays creamy.
- This recipe is general guidance for healthy, full-term babies and children. Ask your pediatrician first if your child was born early, has a medical condition, allergies or feeding difficulties (medical disclaimer).
