Salmon Quinoa Bake
12+ monthsBaked
15 minPrep
18 minCook
6Servings
MediumDifficulty
Omega-3 and protein-rich baked patties with salmon and quinoa, crispy outside and soft inside.
Allergens
Cook Eggs Thoroughly
Eggs must be fully cooked (no runny yolks or whites) when served to infants and young children to prevent Salmonella infection.
Source: FDA Food Safety
Check Fish for Bones
Carefully check all fish for bones before serving to infants and young children. Even “boneless” fillets may contain small pin bones.
Source: General pediatric guidance
Eczema or Food Allergy? Ask Your Doctor First
If your baby has eczema or a known food allergy, check with your doctor before introducing this food.
Source: NIAID Addendum Guidelines 2017 / AAP 2019 / ASCIA
Ingredients
Salmon80g cooked
Quinoa1/4 cup
Egg1
Zucchini1 small
Steps
- 1Cook 1/4 cup quinoa according to package directions and let cool.
- 2Flake 80g cooked salmon, removing any bones.
- 3Combine quinoa and salmon in a bowl.
- 4Add 1 beaten egg and mix well.
- 5Grate 1 small zucchini and squeeze out excess moisture.
- 6Add zucchini to the mixture and combine.
- 7Form into small patties and place on a lined baking sheet.
- 8Bake at 180C for 15–18 minutes, flipping halfway.
