Contents
Baby Friendly Pesto Salmon 🐟🌿
A quick and easy baked salmon recipe made with pesto. Soft, flavorful and simple to serve for toddlers, this makes an easy lunch or dinner in less than 20 minutes.
This recipe uses just two main ingredients and comes together quickly. The salmon stays soft and flakes easily, making it simple to serve with pasta, couscous or soft vegetables.
Ingredients
- 2 salmon fillets, 3–4 oz each 2 salmon fillets, about 85–113 g each
- 2 tbsp pesto 30 ml pesto
Instructions
- Heat the oven to 400°F (200°C). Line a baking sheet or baking dish with parchment paper if desired.
- Place the salmon fillets on the prepared pan. Spoon about 1 tablespoon of pesto onto each fillet and spread it evenly over the top.
- Bake for 12–15 minutes, or until the salmon flakes easily and is cooked through without becoming dry.
- Once cooked, slide a spatula between the salmon flesh and the skin to remove the skin before serving.
- Check carefully for any small pin bones and remove them before offering to your toddler.
Toddler Serving Guide
12–23 months: Let the salmon cool slightly before serving.
Flake the cooked salmon into small, soft, manageable pieces for easy self-feeding.
If your toddler is confident with larger textures, you can also offer soft chunks that break apart easily.
Serve with baby-friendly pasta, couscous, mashed potatoes or soft cooked vegetables such as broccoli, green beans or spinach.
Toddler-Friendly Tips
- Fish: Salmon is a common allergen.
- Pesto: Pesto often contains nuts and dairy, which are also common allergens.
- Bones: Always check carefully for small pin bones before serving.
- Skin: Remove the salmon skin before offering to your toddler.
- Texture: Avoid overcooking, which can dry the salmon out. It should flake easily and stay tender.
- Sodium: If using store-bought pesto, choose one with a simpler ingredient list and moderate sodium when possible.
- Always serve your toddler seated upright and under adult supervision.
Recipe Tips
- Cook time may vary depending on the thickness of the salmon fillets.
- Start checking thinner fillets a bit earlier so they do not overcook.
- You can use fresh salmon or thawed frozen salmon.
- A nut-free pesto can be used if needed.
- A dairy-free pesto can also be used if preferred.
- Extra pesto can be stirred into pasta or couscous to serve alongside the salmon.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Cooked salmon can be frozen for up to 3 months.
- Reheating: Reheat gently in the oven at 350°F (about 175°C), or on a low setting in the air fryer or toaster oven.
- Allow the salmon to cool to a safe serving temperature before offering again.
