Toddler Poached Salmon with Carrots
Makes 4 servings
Time 25 min
Carrot sticks and tender flakes of salmon in this one-skillet meal are ideal finger foods for toddlers who are feeding themselves.
Special Diets:
Ingredients
- 3 medium carrots (about 6 ounces total), peeled and cut into sticks about 3 inches long and 1/2-inch wide
- 1 cup low-sodium vegetable broth
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 (5.0-ounce) skin-on salmon fillet, pin bones removed
- fine sea salt
Method
Place carrots in a large, deep skillet.
Pour in broth, scatter parsley over the top and bring to a boil over medium-high heat.
Lower heat to medium-low, cover and simmer for 5 minutes.
Uncover and push carrots to the outside edge of the skillet.
Place salmon, skin-side down, in the middle and sprinkle with salt.
Cover and simmer until salmon is just cooked through and opaque in the center, and carrots are very tender, 10 to 12 minutes more.
The salmon will keep refrigerated in an airtight container for up to 2 days.
(Suggested age: 10 months and up)
Nutritional Info:
Per serving: 70 calories , 1.5g total fat, 130mg sodium, 5g carbohydrates (1g dietary fiber, 2g sugar), 8g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3 medium carrots (about 6 ounces total), peeled and cut into sticks about 3 inches long and 1/2-inch wide
- 1 cup low-sodium vegetable broth
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 (5.0-ounce) skin-on salmon fillet, pin bones removed
- fine sea salt