Preheat oven to 425° F. Line a baking sheet with foil.
Place the salmon on the baking sheet and drizzle with oil and rub in any seasoning (I used paprika and oregano).
Place the baking sheet into the oven, and cook for 8-10 minutes or until it is opaque, easily flakes off with a fork, and reaches an internal temperature of 125-130° F. Let cool slightly.
For a Baby Puree: remove the skin and place the salmon into a blender. starting on low and working your way up to high speed, puree the salmon until you reach your desired consistency, adding in a liquid (fresh breast milk, formula, water or no-sodium veggie broth) in 1/4 cup increments if needed. I had to add in just 1/4 cup of broth to get the consistency seen in this photo. Serve by itself or mix with your favorite fruit or veggie puree.
For Baby-Led Weaning: flake off salmon age-appropriate chunks and serve to baby. You can also mash 2 tablespoons of salmon with 2 tablespoons of whole milk ricotta and serve to your baby on a self-feeding spoon.