Creamy Salmon with Butternut Squash and Dill Puree
Introduce your baby to a delectable blend of omega-3 rich salmon, velvety butternut squash, and aromatic dill. This homemade puree is filled with essential nutrients, delicate flavors, and a creamy texture that will please your little one's taste buds and support their healthy growth.
ingredients
- 8 oz salmon fillet, skinless
- 1 small butternut squash, peeled and cubed
- 1 tablespoon fresh dill, chopped
- 1 tablespoon unsalted butter
- 1 cup low sodium vegetable broth
- Pinch of salt (optional)
steps
- 1.
Preheat the oven to 375°F (190°C). Place the salmon fillet on a baking sheet lined with parchment paper, season with a pinch of salt if desired, and bake for 12-15 minutes or until cooked through and flaky. Allow it to cool slightly.
- 2.
Meanwhile, in a medium-sized pot, add the cubed butternut squash, vegetable broth, and butter. Bring to a boil and then reduce to a simmer. Cook for 15-20 minutes, or until the squash is tender and easily mashed with a fork.
- 3.
Once the salmon has cooled, remove any visible bones and use a fork to flake the flesh into small pieces.
- 4.
In a blender or food processor, combine the cooked butternut squash, flaked salmon, and fresh dill. Blend until smooth and creamy, adding a little extra vegetable broth if needed to achieve the desired consistency.
- 5.
Allow the puree to cool before serving. Spoon the creamy salmon, butternut squash, and dill mixture into baby-friendly portions and serve warm.
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