- 5 medium potatoes
- 2 spring onions, trimmed and washed
- 1 tbsp olive oil
- 3 salmon fillets
- 2 handfuls fresh baby spinach leaves, washed
- handful fresh dill, chopped
- Juice of ½ a lemon
Peel the potatoes, cut into small pieces and boil for about 12 minutes or until just cooked (you don’t want to overcook them).
Cut the spring onions into small pieces. Heat the oil in a heavy-based frying pan and sauté the onions gently for a few minutes until soft. Add the potatoes and fry for 5-8 minutes until the potatoes are golden and slightly crispy all over.
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. Try not to break it up too much.
Add the spinach, dill and lemon juice and cook for 1-2 minutes until the spinach has just wilted.
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.