Starting your weaning journey?  Annabel Karmel’s new Baby-Led Weaning Recipe Book is filled with 120 quick, easy and nutritious recipes, essential advice and tips to let your baby take the lead.

Prep: 15 minutes

Cook: 25-30 minutes

Makes: 6 child portions

Suitable for freezing

 What You’ll Need:

• 200 g/7 oz skinless, boneless salmon fillet
• A knob of butter
• 150 g/5 oz mini shell pasta
• 150 g/5 oz broccoli florets
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 garlic clove, crushed
• 200 g/7 oz peeled butternut squash, deseeded and diced
• 250 ml/9 fl oz unsalted or weak vegetable stock
• 200 g/7 oz full-fat crème fraîche
• 150 g/5 oz cherry tomatoes, halved or quartered if large
• 50 g/2 oz grated Parmesan cheese
• A squeeze of lemon juice
• A little salt and pepper (for babies over 12 months old)

What To Do:

• Preheat the oven to 180°C/350°F/Gas 4.
• Put the salmon in the centre of a piece of foil, top with the butter and season with salt and pepper (if using). Fold the foil over the fish to make parcel, place it on a baking sheet and bake for 15 minutes until cooked through. Remove from the oven, unwrap and flake the fish into large pieces.
• Cook the pasta according to the packet instructions, adding the broccoli florets 2 minutes before the end of the cooking time.
• While the pasta is cooking, make the sauce. Heat the oil in a deep frying pan, add the onion, garlic and squash and fry for 5 minutes, then add the stock, cover and simmer for 5 minutes or until the squash is tender. Remove the lid and stir in the crème fraiche and salmon. Stir in the pasta and broccoli until heated through, then remove from the heat. Add the tomatoes, Parmesan and lemon juice and serve.