As your little one gets older, it makes much more sense for him or her to be having what you and your family are eating, where possible.
Aside from providing home made and nutritious meals this way, it will get them used to eating at the table at the same time during the weaning process.
I use the Walnut and Basil Pesto as only a pinch of salt is used in making the batch, however if you're keen to avoid any salt at all, then do make a batch minus the salt.
I use 1 fillet of salmon for Bridget, and use half the next day, but you could cut the fillet in half before cooking and pop into the freezer if you prefer.
- 1 fillet of salmon
- 1/2 tbsp Walnut and Basil Pesto
- Few breadcrumbs
- 20g wholemeal spaghetti
- 25g green beans
- 25g peas
Firstly place the oven onto 180 degrees and fill and boil the kettle.
Place the salmon into a small ovenproof dish and spread on the pesto. Scatter over the breadcrumbs and place into the oven to cook for 18 minutes or until cooked through.
Using the boiled water cook the pasta according to pack instructions and in a separate pot cook the green beans and peas.
Once both the pasta and the vegetables are cooked, remove from the heat and drain individually.
Place the pasta back into the pot and add a tiny drizzle of olive oil then pop onto baby's plate to cool a little. You can here add a drizzle more of the pesto - but this is optional.
Dish up the drained vegetables onto baby's plate too.
Remove salmon from the oven and dish up, cutting into bite-sized pieces suitable for being a finger food - allowing to cool for a few minutes before giving to baby.