Salmon and Sweet Potato Bowl with Avocado

Ingredients

• 12 oz salmon fillets
• 2 medium sweet potatoes
• 1 large ripe avocado
• 3 tbsp olive oil
• 1 lemon
• 1 tsp garlic powder
• 1/2 tsp mild paprika
• 2 cups, for older children and adults baby kale or baby spinach
• to taste, adult portions only salt and pepper

Method & Instructions

1. 1

   Heat the oven to 400°F (200°C) and line two baking sheets with parchment paper.

2. 2

   Peel the sweet potatoes, cut them into 3/4-inch cubes and toss with 1 tablespoon of olive oil. Do not add salt.

3. 3

   Roast for 25 to 30 minutes, turning halfway, until the cubes are very soft inside when pressed.

4. 4

   Meanwhile, place the salmon on the second sheet, brush it with 1 tablespoon of olive oil and sprinkle it with the garlic powder and paprika. Bake for 12 to 15 minutes until the thickest part reads 145°F (63°C) and flakes easily.

5. 5

   Remove the skin and flake the salmon, feeling carefully with your fingers for bones, even in boneless fillets.

6. 6

   Take out the child's portion now; season the rest with salt and pepper if you like.

7. 7

   Halve the avocado, remove the pit and scoop out the flesh.

8. 8

   For babies 9 to 12 months, mash salmon flakes, sweet potato and avocado together to a soft, lumpy mash, or offer soft sweet potato pieces and thick avocado slices to hold.

9. 9

   For toddlers, serve small soft flakes of salmon with sweet potato pieces and avocado slices. Leave out the kale for children under 2; for older children, chop it very finely.

10. 10

    For adults, toss the kale with the remaining olive oil and the juice of half the lemon, rub it for 30 seconds to soften, and build bowls with the salmon, sweet potato and avocado.

11. 11

    Test the temperature on the inside of your wrist and serve while your child sits upright and supervised.

Allergen Information

Storage & Preparation Notes