Salmon, green beans, carrots, and red onion
A simple recipe for busy nights that is baby-friendly, nutritious, and that your whole family can enjoy!
Equipment
- 1 baking sheet
- 1 medium bowl
Ingredients
- 1/2 cup extra virgin olive oil (divided)
- 2 lemons (juiced, zested)
- 4 garlic cloves (minced) or ½ tsp garlic powder
- 1/3 cup fresh dill (finely chopped) or 1 tbsp dried dill
- black pepper (to taste)
- 1 1/4 lbs salmon fillet
- 4 cups green beans (trimmed)
- 4 carrots (medium, peeled, sliced into thin coins)
- 2 cups red onion (sliced)
Instructions
- Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper.
- Whisk together half of the oil, lemon juice, lemon zest, garlic, dill, and pepper in a bowl to create a marinade. Put the salmon in the marinade and set aside.
- Add the green beans to one side of the baking sheet, followed by the carrots and onion, remembering to leave room on the other side for the salmon. Drizzle the remaining oil onto the vegetables and season with pepper (to taste). Toss the vegetables to ensure they’re all evenly covered in oil.
- Place the salmon beside the onions, pouring any leftover marinade on top.
- Bake for 25 - 30 minutes or until the carrots are soft enough to pass the squish test (can be squished between your thumb and forefinger). Check it at 15-20 minutes to see if the salmon is done, remove the salmon as soon as it’s cooked through to prevent overcooking and the salmon becoming too dry for your baby. If needed, place the sheet pan back in to finish cooking the vegetables.
- Plate and serve.
Notes
To see how to safely prepare each of the foods in this recipe to serve them to your baby, watch the videos in the Baby Led Feeding Program “how to serve” section or search them in the Texture Timeline™ Video Library.
Tried this recipe?Let us know how it was!