Filed Under: Child, Dinner, Fish, Pregnancy, Under 10 Mins, Vegetables

Salmon Vegetable Casserole

This nutritious and delicious dish is great for parents and babes (over 18 months) alike.

January 8th, 2009

Recipe courtesy Better Baby Food: Your Essential Guide to Nutrition, Feeding & Cooking for All Babies and Toddlers, by Daina Kalnins and Joanne Saab. Reprinted with permission of the publisher, Robert Rose

Makes 6 baby servings or 3 adult servings
  • 1 can (71/2 oz) salmon, drained and skin removed
  • 2 eggs, beaten
  • 1 small zucchini, thinly sliced
  • 1 cup shredded mozzarella cheese
  • 1/2 cup frozen green peas, thawed
  • 2 tbsp plain yogurt
  • 2 tbsp mayonnaise
  • 2 tbsp finely chopped onion
  • 1/4 tsp dried dill
  • pinch freshly ground black pepper
  1. Preheat oven to 350-deg. F. In a bowl, mash salmon well with a fork, mashing bones into very small pieces. Add eggs, zucchini, cheese, peas, yogurt, mayonnaise, onion, dill and pepper. Stir to combine.

  2. Spoon mixture into greased 4-cup casserole dish. Bake in preheated oven for 35 minutes or until heated through and set in centre.

Nutrients Per Serving

Per serving (baby portion): 157 calories, 11 g fat, 191 mg calcium, 280 mg sodium, 3 g carbohydrates, 1 g fibre, 11 g protein. Excellent source of vitamin D and vitamin B12; good source of calcium.

Salmon Vegetable Casserole

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