I’ve intentionally paired the salmon with these veggies as it helps dilute the strong seafood flavour (particularly with parsnip being so sweet!) so it’s a perfect introduction to salmon and way to boost the fatty acids.
Grilled Salmon, Parsnip, Leek & Spinach
From 6 months
Ingredients
- 2 fillets of salmon – fresh or frozen
- 3 big parsnips, peeled and diced
- 1 leek, sliced
- 2 potatoes – optional
- 2 handfuls baby spinach
- Knob of butter
Method
Put the parsnip, leeks and potato if using in your steamer and steam until soft – around 10 minutes.
While thats on heat up a non stick grill pan, add half of your butter and once melted start to fry your salmon skin side up then after 2 minutes, turn and cook for a further 2 on the other side. Once cool enough to touch, remove the skin.
Add the spinach to the steamer for 30 seconds or so for the spinach to wilt.
Little babes: flakes the salmon slightly then pulse with the vegetables and remaining butter with a hand held blender until super smooth for 5-6 monthers and slightly textural from 7 month up.
