baked salmon with corn salad sauté & asparagus

Serves 4
8 minutes


4 4-oz wild salmon filets

1 teaspoon salt

½ fresh lemon, juiced

fresh ground pepper to taste

1 bunch asparagus, trimmed

2 cups fresh or frozen corn, thawed

½ red bell pepper, minced

½ medium onion, diced

1 cup cooked black beans, rinsed and drained

1 large tomato, chopped

1 garlic clove, minced

1 tablespoon olive oil

½ fresh lemon, juiced

1 cup chopped cilantro

1 teaspoon chill powder

salt & fresh ground pepper to taste


  1. Preheat oven to 350F.
  2. Arrange salmon on a baking sheet lined with aluminum foil, top with lemon juice, salt and pepper, bake for 12 minutes, using a fork to test doneness. If center flakes easily and is opaque, salmon is done; if not, bake another 2 to 3 minutes and check again. Note- If you plan to serve fish to baby; exclude a portion of the fish from these seasonings.
  3. For BABY 6 months+: Puree ½ cup corn and 2 tbsp milk/water in mini processor. Set-aside until ready to serve. For more adventurous babies add 1 tbsp baked salmon prior to pureeing.
  4. In a bowl, combine corn, red pepper, onion, black beans and garlic. Heat olive oil in skillet on med/high and sauté corn mixture for 5 minutes, stirring occasionally.
  5. Meanwhile gently steam asparagus in a skillet of shallow, boiling water for 4 minutes.
  6. Once corn mixture is sautéed, stir in tomatoes, lemon juice and cilantro. Remove from heat.
  7. For BABY 10 months+: Pulse ¼ cup corn mixture, 1 tbsp baked salmon and 2 tbsp milk/water until desired consistency is reached.
  8. For the rest of the FAMILY: Top each salmon fillet with corn sauté and serve steamed asparagus along side. Dust with chili powder and serve.

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