- 1 4 to 6- oz salmon, skin removed
- 1 -2 cups packed strawberries, trimmed and chopped (see notes)
- 1/2 leek, trimmed and chopped
- 2-3 sage leaves chopped
- 1/2 cup water, broth, formula or breast milk
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicon mat.
Place the salmon, strawberries and leeks onto baking sheet. Bake for 10-15 minutes or until the salmon is cooked all the way through. Let cool slightly.
Roughly chop the salmon. Add all ingredients, including sage and liquid, into blender or food processor and puree for 1-2 minutes or until smooth, adding additional liquid in 1/4 cup increments if needed.
Strawberries: Let’s talk strawberries for a second. In this recipe I used 1 cup of strawberries and you could barley taste the salmon, but if you want you can add an additional cup of strawberries to this puree to completely cover the taste of salmon. Also, you can use frozen strawberries in this recipe, just thaw and drain any liquids before roasting.
Age: from 6+ months
Yield: 12 ounces
Storage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months (this and this are my favorite freezer storage containers).
Favorite Kitchen Tools: Get a list of my favorite kitchen tools to make the best baby food here!