Parchment Packet Salmon
Author: Jessica Blackman for FoodieKid Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 minutes Yield: 4 servings
Category: Lunch, Dinner, Method for Simple Starters: Steamed
Looking to elevate your baby’s meal? This fabulous recipe is so good that you could easily serve it on your next date night, let alone to the kids! Soft salmon, bright green peas, zucchini and green beans from our Veggie Blends and zesty lemon come together in this delicious and healthy meal. Our parchment paper cooking method is simple and easy and makes clean up breeze. And if you choose to make enough servings for the grown ups in your family, you’ll get bonus points for presentation! Enjoy!
Ingredients:
3-5 ounces wild salmon at room temperature, cut into 2 pieces
1 packet FoodieKid Simple Starters Veggie Blends: Peas, Zucchini, Green Beans, steamed according to the instructions.
⅛ tsp dried dill
Salt, optional
1 teaspoon of olive oil
Two slices of lemon, very thinly sliced
1 piece of parchment, approximately 16x12 inches
Instructions:
Heat oven to 400° F. Fold the parchment paper in half and then open up flat on a sheet pan. Place the steamed Peas, Zucchini and Green Beans in a mound near just above the crease in the center of the paper. Place the salmon pieces next to each other on top of vegetables. Sprinkle with dill and salt if using, and drizzle each piece with ½ teaspoon of olive oil. Place the lemon slice on top. To close the parchment packet, fold the parchment over the salmon at the crease. Fold under each open side of the packet to create a closed pouch. Put in the oven for 12 minutes. Let rest unopened for another 5 minutes. The fish should easily flake apart when done. Discard the lemon.
Recipe note:
For a chunky puree, put the cooked food in a food processor and pulse. Add veggie broth or water to thin. If you are doing baby led weaning, gently break down the salmon with a fork before offering pieces, along with the cooked veggies.
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