Creamy Potato Salmon Bake

Alex Del Rosario

INGREDIENTS

• 800g potato, peeled and thinly sliced

• 150g coconut milk

• 4 tablespoons olive oil/ clarified butter

• 800g salmon fillets (skin off)

• 50g capsicum

• 100g beetroot

• 100g pesto - vegan

PROCESS

1. Preheat the oven to 250C.

2. Place 800g peeled potato that is thinly sliced + 150g coconut yoghurt in a large bowl and mix to combine.

3. Add to a large casserole dish, drizzle with 2 tablespoons of Ghee or coconut oil and bake uncovered in the oven for 12 minutes.

4. Add 800g of salmon fillets (skin off) to top of potatoes, along with 50g capsicum.

5. Drizzle with another 2 tablespoons of Ghee of coconut oil and cook in the oven.

6. Uncovered for another 5 minutes.

7. Take out and add 100g beetroot and 100g of pesto.

8. Stir through and bake for another 5 minutes.

9. Take out, cool and blend until smooth, adding chicken stock to get it to the right consistency.

*Note:

• The number of ingredients mentioned in the recipes is usual adult doses which may be modified for children accordingly.

• You could blend the mix if your child can’t chew and swallow well.

Enjoy!