Blend the salmon with a little breast or formula milk.
Flake the salmon into chunks and serve with chunks of chopped up pitta bread.
2 skinned salmon fillets, about 100g each
Large handful of green beans, topped
Large handful of sugarsnap peas or mangetout
Small handful of edamame (soya) beans
2 handfuls of salad leaves, plus grated carrot or chopped radishes for extra crunch (optional)
Flatbreads or pitta breads, to serve (optional)
2 tsp sesame and pumpkin seeds, preferably toasted
2 tbsp miso paste
1 tsp water
1 tsp soy sauce
Large bunch of coriander
1 tbsp soft/silken tofu
2 lime leaves
1 tsp grated fresh root ginger
1 tbsp brown sugar or sugar alternative
1 tsp rice vinegar
1 tsp fish sauce
1 tsp lime juice
1 tbsp sesame oil
The fresh, healthy ingredients in this salmon and salad wrap make it a perfect dish for lunch
Preheat the oven to 200°C/fan 180°C/gas mark 6.
Meanwhile, make the marinade by combining all the ingredients for it in a bowl.
Place two A4 pieces of foil on a work surface and lay a salmon fillet on each. Cover both sides of the salmon with the marinade and wrap loosely in the foil. Place in a roasting tin and bake for 8–10 minutes (a tail fillet will take less time than a thicker fillet).
Steam or boil the green beans, sugarsnap peas or mangetout and edamame beans for three minutes.
Make the dressing by putting all the ingredients into a blender and whizzing to make a smooth sauce.
Dress the salad leaves, plus the carrot or radishes (if using), with three teaspoons of the herb dressing (saving any leftovers in a jam jar).
Arrange the salad, vegetables and salmon on two flatbreads or pitta breads, sprinkle with the toasted seeds and then roll up. Alternatively, divide the salad between two plates, top with the vegetables, place the salmon alongside and sprinkle with the toasted seeds to finish.
This recipe is taken from Itsu The Cookbook (£15.99, Octopus Books)