Salmon Pasta Bake

4-6 portions
Cook time
20 mins
Prep time
10 mins


  • 50g pasta (any shapes)
  • 100g salmon (tinned)
  • 1 tomato
  • 50g courgette
  • 1 onion (peeled and finely chopped)
  • 75g margarine
  • 50g plain flour
  • 350ml Baby's usual milk
  • 50g cheddar cheese (grated)


  1. Cook the pasta according to packet instructions, drain and set aside.
  2. Drain and flake the salmon and set aside.
  3. Peel the tomato by cutting a large cross in the skin and standing in boiling water for 1 minute. The skin should then come away easily. Cut tomato in half and remove all seeds.
  4. Dice the courgette and tomato.
  5. In a saucepan, melt 25g of margarine gently over a medium heat and fry the onion gently until softened.
  6. Add the tomato and courgette to the onion.
  7. Stir through the salmon and cover the saucepan. Cook for about 5 minutes stirring occasionally.
  8. In a separate pan, make the sauce by melting the remaining 50g of margarine. Remove this pan from the heat and then stir in the flour and whisk in the milk.
  9. Return this mixture to the heat, stirring constantly and bring to the boil.
  10. Turn down the heat and simmer gently for 1 minute. Stir through the cheese until melted.
  11. Combine the pasta with the sauce and then top with the salmon and veg mixture.
  12. Mash/Blend to desired consistency.

At this stage of weaning, offering lumpy foods helps to develop baby’s ability to speak so be sure not to blend meals too much. If baby struggles with a new texture simply move back a stage and try again in a few days.