Salmon, Tomato and Sweet Potato by Annabel Karmel

Salmon, Tomato and Sweet Potato

by Annabel Karmel |
Published on

Preparation Time

20 minutes




  • 2 tsp olive oil

  • 40g Onion, chopped

  • 100g sweet potato, peeled and diced

  • 150mls weak fish stock

  • 3 plum tomatoes, skinned and diced

  • 125g salmon fillet, cubed

  1. Heat the oil in a saucepan. Add the onion and potato and fry for 3 minutes. Add the stock, cover with a lid and simmer for 10 minutes. Add the chopped tomatoes and salmon and continue to simmer for 5 minutes until the fish is cooked. Blend to the desired consistency.

Suitable from 6 months. Also suitable for freezing.

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