Herby Salmon with Five bean succotash

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This recipe is a total lifesaver—quick, easy, and practically foolproof. Any little tweaks you make will still leave it tasting brilliant. I’m a big fan of the five-bean tin option because it’s such a great way to introduce your little one to different legumes. Only got kidney beans or chickpeas? No problem—it’ll still work. Want to swap out the peppers for another veg? Go for it—it’ll still work. The best bit? No salt needed, and honestly, you won’t even miss it.

It’s a winner for grown-ups too. It’s one of my favourite midweek go-tos—I just throw some chilli flakes on my salmon to give it a kick. Give it a try and let me know if your little one loves it. If they don’t, well… maybe don’t tell me, but stick around—I promise I’ve got more recipes they’ll love coming your way!

For the Herby Baked Salmon:

• 4 salmon fillets (adjust portions for different ages: 1/4 fillet for 6 months, 1/2 fillet for 9-15 months, and 1 full fillet for 15+ months)
• 2 tbsp olive oil 
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tbsp lemon juice
•  Ground black pepper, to taste

For the Five Bean Succotash:

• 1 tin (400g) mixed five beans (or 5-bean mix from most superstores)
• 2 tbsp olive oil
• 2 garlic cloves, crushed
• 1/2 tin chopped tomatoes (or 1large fresh tomato, chopped)
• 1 tsp paprika
• 1/2 green bell pepper, diced
• 1/2 cup sweetcorn (fresh or frozen)
• 1 tsp mixed dried herbs (or fresh herbs, if preferred)

1. Prepare the Salmon:
   • Preheat the oven to 200°C (400°F).
   • In a small bowl, mix the melted oil, thyme, oregano, lemon juice, and black pepper.
   • Rub the mixture evenly over the salmon fillets.
   • Place the salmon fillets on a lined baking tray and bake for 15 minutes, or until the salmon flakes easily with a fork (cook time may vary depending on thickness).

Hob-Cooked Salmon:

• Heat a non-stick pan over medium heat and add a knob of butter.
• Place the salmon fillets skin-side down in the pan.
• Cook for 10 minutes on medium heat flipping halfway, allowing the skin to crisp up and the fish to cook through. Adjust the heat if necessary to prevent burning.
• Once cooked, remove from the pan and serve immediately.

1. Make the Five Bean Succotash:
   • In a medium sized pan, heat the olive oil over medium heat.
   • Add the crushed garlic cloves and sauté for 1 minute until fragrant.
   • Add the chopped tomatoes, paprika, green peppers and sweetcorn. Cook for 5-7 minutes, stirring occasionally.
   • Stir in the five beans and mixed herbs. Cook for an additional 3-4 minutes until everything is heated through.
   • Season with pepper to taste.

1. Serve:
   • Plate the baked salmon fillets with a generous serving of the five bean succotash on the side.
   • Optionally, garnish with fresh herbs like parsley or basil.

• Babies (6 months+): Serve the salmon in flaked pieces, and press down to flatten the beans in the succotash as needed to suit their stage of eating. Cut the bell pepper into      long strips and not cubes.
• Babies and toddlers (9-15 months): Cut the salmon into small pieces and offer the succotash as is.
• Toddlers/children 15+ and adults: Serve the salmon whole with a hearty portion of succotash.

• This recipe is easily adaptable – feel free to swap out the bell peppers for other veggies your child prefers!
• The five bean succotash is a great way to introduce different beans and veggies to young eaters while adding a variety of textures and flavours.

Allergen Information:

• Contains:
  • Milk (from butter)

If you're preparing this for someone with specific allergies, you can substitute the butter with a dairy-free option (like olive oil or a dairy-free butter substitute).

• Calories: ~430-480 kcal per serving

"The nutritional information provided is an estimate and may not be entirely accurate, as it is not verified by a professional nutritionist. The details are based on personal experience and are intended as general suggestions for feeding options that have worked for me and my children, not as professional dietary advice."