Most children love salmon – and you'll love how quick this meal is to make.
1. Heat the sunflower oil in a frying pan over a medium heat. Season the salmon and place in the pan, skin-side down, leaving to cook for 3–4 minutes.
2. Cook the broccoli in boiling water for three minutes, then add the frozen peas, put a lid on to bring back to the boil, then remove the lid and cook for a further 3 minutes.
3. Turn the salmon fillets and cook for a further three minutes.
4. While these are cooking, put all the dressing ingredients into a small pan with some seasoning. Bring to the boil and bubble for 2–3 minutes before setting aside.
5. Drain the vegetables, tip back into the pan and toss through the chillies, if using, then plate up. Once the salmon is cooked through, place it on top of the vegetables. Pour over the dressing, rip the mint leaves and scatter over the top along with the almonds and serve.
Eat during pregnancy: Salmon is rich in brain-boosting omega-3 fatty acids, which help your baby’s development.
This recipe was adapted from How To Be A Better Cook by Lorraine Pascale (£25, HarperCollins). Photography by Maja Smend.
Blend some of the cooked salmon and peas together until smooth, adding breast or formula milk for a smoother consistency.
Flake the salmon into bite-sized chunks and then serve with a couple of broccoli florets for a vitamin hit.
Once your little angel is on the move, it’s nearly impossible to stop them in their tracks. To help your little wriggler get started on their new active adventure, we’re giving away £250 Asda voucher allowing you to buy a bunch of goodies for your on-the-go toddler.
Each month, Childs Farm's resident skincare expert will be tackling all your skincare concerns and giving you the correct know-how, to ensure the whole family has healthy and gorgeous-looking skin. This month's instalment is discussing bubble baths for your toddler and the number one product to try for lots of great-smelling bubbles which is safe for sensitive and eczema-prone skin!