Salmon with Carrots, Cheese and Tomatoes by leading children’s cookery author Annabel Karmel

Fish in your baby’s diet is so important. We know that the healthy fats contained in fish encourage growth as well as the development of your baby’s brain, nervous system and vision. Oily fish such as salmon or mackerel is a great source of Omega 3 fats.

Try mixing fish with stronger tastes such as carrots, tomato and grated cheddar (and always check for bones before serving).



Prep: 15 minutes

Cook: 20 minutes

Makes: 4 portions

Suitable for freezing



250g carrots, peeled and sliced

225g salmon fillets, skinned

2 tbsp milk

40g unsalted butter

2 ripe tomatoes, skinned, deseeded and chopped

40g Cheddar cheese, grated



  1. Put the carrots in a steamer set over a pan of boiling water and cook for 20 minutes. Meanwhile, place the fish in a microwavable dish, add the milk, dot with 15g butter and cover, leaving an air vent. Microwave on high for 2-3 minutes. Alternatively, put the fish in a pan, cover with a little milk and simmer for about 5 minutes, or until cooked through.
  2. Melt the remaining butter in a saucepan, add the tomatoes and sauté until mushy. Stir in the cheese until melted. Blend the carrots with the tomato mixture. Remove the fish from its cooking liquor and flake, making sure there no bones. Mix the fish with the carrots and tomatoes. For younger babies you can blend the fish together with the carrots and tomato for a smoother texture.


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