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Salmon and Red Pepper Bake


  • 120g fresh salmon
  • 100g baby new potatoes
  • 5 broccoli florets
  • 1 red pepper, washed, de-seeded and finely diced
  • 1/2 teaspoon butter
  • 2 teaspoons onions finely chopped
  • 1/2 small carrot
  • 1 cauliflower floret
  • 2 teaspoons of red pepper
  • 3 tomatoes
  • 1oz cheddar cheese


  • Wrap the salmon and pepper slices loosely in foil and cook in a preheated oven at 170°C for 30-35 minutes.
  • Wash and cube the potatoes (peel if desired) and boil until soft.
  • Grate the carrot, chop the broccoli, cauliflower, red pepper, onion into small pieces. 
  • Melt the butter in a pan, cooking all of the vegetables until soft. 
  • Stir in the cheese until melted and then blend.
  • Steam the broccoli florets until cooked but still a little firm, then chop into small pieces.
  • Flake the cooked salmon, into small pieces carefully removing any bones and chop the pepper into small pieces.
  • Mix together the salmon, peppers, potatoes and Broccoli, stir in the sauce and heat through. 

Recipe facts

  • 10 to 12 months
  • Gluten Free
  • No Added Egg Ingredients
  • Main meal
  • 3 Servings