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Foil-wrapped Salmon with Cous Cous

Cooking salmon in foil ensures that it doesn't dry out, and adding tomatoes and peppers provides additional flavours and moisture. It is delicious served with cous cous, and will be enjoyed by the rest of the family too.

Food Allergies
Cow's Milk

1 salmon fillet, skinned   
Half of a small red bell pepper, sliced   
3 cherry tomatoes (if your baby is sensitive to tomatoes, you may wish to use this recipe later in your baby's first year)   
Half of a tsp of unsalted butter   
Half of a tsp of lemon juice    
1 tsp of fresh parsley, chopped   
6 oz of cous cous   

Preheat the oven to 350 deg F/180 deg C.
Place the salmon on a piece of foil.
Top with the red pepper and tomatoes, then dot with the butter and drizzle over the lemon juice (if using).
Add the parsley, then wrap carefully in the foil and seal.
Place in the oven and cook for 20-30 minutes, until the salmon is cooked through.
Meanwhile, prepare the cous cous and set aside.
Remove the salmon from the oven, empty into a bowl along with the vegetables and cooking liquid, and combine with the cous cous.
Mash well, or purée as necessary.