• 5 medium potatoes
  • 2 spring onions, trimmed and washed
  • 1 tbsp olive oil
  • 3 salmon fillets
  • 2 handfuls fresh baby spinach leaves, washed
  • 1 handful fresh dill, chopped
  • Juice of ½ lemon


  1. 1

    Peel the potatoes, cut into small pieces and boil for about 12 mins or until just cooked (you don’t want to overcook them).

  2. 2

    Cut the spring onions into small pieces. Heat the oil in a heavy-based frying pan and sauté the onions gently for a few mins until soft. Add the potatoes and fry for about 5-8 mins until the potatoes are golden and slightly crispy all over.

  3. 3

    Cut the salmon into small pieces and carefully check for bones. Add to the potatoes and gently move around the pan so that all the salmon cooks – trying not to break it up too much.

  4. 4

    Add the spinach, dill and lemon juice and cook for 1-2 mins until the spinach has just wilted. Season with freshly ground black pepper and serve.


    Cook's tip: for babies you will need to either chop it into small pieces or lightly mash with a fork. Make sure you have checked very carefully for small bones.

Nutritional Details

Each serving provides
  • Energy 1943kj 464kcal 23%
  • Fat 17.5g 25%
  • Saturates 4.1g 21%
  • Sugars 2.3g 3%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 494kj/118kcal

Each serving provides

39.7g carbohydrate 5.0g fibre 34.4g protein

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