This Salmon, Carrot, Tomato and Basil Puree is a great baby food idea for including fish in baby’s diet. Pink salmon is paired with creamy carrot, tomato and fresh basil to create a yummy, nourishing meal. This is a versatile salmon baby food recipe that you can easily adapt to suit baby’s age and stage – puree it to smooth, leave it chunky or use as a pasta sauce for self-feeding.
➡️ JUST BEGINNING SOLID FOODS? See my guide to baby purees for when and how to start solids, how to make and store baby food, plus other tips.
➡️ LOOKING FOR MORE BABY FOOD RECIPES WITH IRON? Try this Chicken Puree as baby’s first chicken meal. Or this Avocado and Egg Puree for another nourishing first food.
Salmon Puree for early weaning
Salmon is a great choice of fish for babies. Not only is it one of the top seafood sources [2] of omega-3 fatty acids, which are critical for baby’s development, it also has many important nutrients. Remember that fish is an allergen [2], so follow paediatric health advice on introducing allergens to baby.
You may have also heard to only give baby tomato later into starting solids, because it can cause skin reactions [3]. As with any food, there are precautions. But just like salmon, tomato can be introduced from when baby starts solids [3].
Tomatoes are a common ingredient in our family meals, so it made sense to introduce my babies PK and LJ to tomato from 6 months.
Ingredients in Salmon, Carrot, Tomato and Basil Puree
Choose fresh ingredients for this salmon baby food:
Salmon fillets – Always make sure you have high-quality, fresh fish when cooking for and serving to babies. Now that Baby LJ is over 12 months of age, I sometimes use high-quality frozen seafood – but never freeze those leftovers for reheating. Make sure bones have been removed!
Carrot – Nice crisp carrots, peeled.
Tomato – I normally use one large ripe Gourmet tomato, but Field or Roma varieties work well too.
Basil – Use 5 to 6 fresh basil leaves.
Butter – As always, use unsalted butter to avoid giving unnecessary sodium [1] to baby.
Water – For steaming the vegetables.
How to make Salmon, Carrot, Tomato and Basil Puree
This recipe is fairly easy, and can be made with whatever appliances you have available.
Scroll down to the recipe card below, to find exact ingredient amounts and full detailed steps for both regular and thermo cooker methods.
Step 1: Steam the carrot and salmon using a steamer basket on the stovetop.
Step 2: Skin the tomato by slicing a cross into its skin and then plunging it into boiling water for a minute. Once peeled, deseed and roughly chop it.
Step 3: In a saucepan over medium-high heat on the stovetop, melt the butter and sauté the tomato.
Step 4: Flake the salmon, making sure that it’s cooked through and there are no bones.
Step 5: Transfer the tomato to a blender or food processor. Add in the carrot and basil to puree, and then stir through the salmon. For a younger baby, you could also blend through the salmon for a smoother consistency.
THREMOMIX SALMON PUREE:
Thermomixer? This salmon baby food can be made completely in your all-in-one appliance. Firstly, steam the carrot and salmon. While the machine is steaming, skin and deseed the tomato. Once finished steaming, set aside the carrot, and then sauté the tomato in your machine. Flake the salmon by hand. Add the carrot and basil to the tomato to puree, and lastly, stir through the salmon.
Serving
You can make this Salmon, Carrot, Tomato and Basil Puree as smooth or as textured as you like, and adapt it as baby progresses with solid foods. Serve it:
- As a smooth puree when baby starts solids (blend the salmon to make a smoother puree and add extra liquid if needed)
- More mashed for introducing texture (just stir through the flaked salmon)
- As a pasta sauce for Baby Led Weaning/self-feeding
Storing and reheating
STORING: Store Salmon Puree in an airtight container in the fridge for up to 2 days.
You can also freeze it for up to 1 month. Spoon the puree into ice cube trays or baby food trays, freeze until solid, then transfer the cubes to a labelled, airtight freezer bag or container.
REHEATING: Defrost overnight in the fridge before reheating, covered, in the microwave in short bursts. Be sure to reheat to steaming hot all the way through, and then let the puree cool. Always stir well and check the temperature before feeding baby.
LOOKING FOR MORE HOMEMADE BABY PUREES THAT INCLUDE SEAFOOD AS AN INGREDIENT?
Try this Shrimp Risotto as a family meal, and follow the adaptions for baby 😊. It’s how I maintained Baby LJ’s exposure to the shellfish allergen when first feeding.
Making this Salmon, Carrot, Tomato and Basil Puree? Please leave a 🌟 star rating and a 📝 comment below. I love hearing if your little people love these meals as much as mine! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more baby food recipes recipes.
Happy pureeing,
Chloe x
Salmon, Carrot, Tomato and Basil Puree
Category: PuréeIngredients
- 500 ml water
- 2 carrots peeled and sliced into 2cm/1 inch pieces (140g)
- 100 g fresh salmon skinless (approx. ½ fillet) (Note 1)
- 1 large ripe tomato (130g)
- 10 g unsalted butter (Note 2)
- 5-6 basil leaves
Instructions
- Place a steamer basket over a pot with 500 ml water (making sure the water level is below the basket so the food won’t be submerged). Over high heat on the stovetop, bring the water to a boil. Add 2 carrots and 100 g fresh salmon to the steamer basket. Cover with a tight-fitting lid, and reduce the heat to a simmer. Steam for 18 minutes or until salmon is cooked through and carrot is tender.
- While steaming the carrot and salmon, prepare 1 large ripe tomato. Using a sharp knife, carefully cut a cross into the skin of the tomato at its base. Plunge it into boiling water for 1 minute. Transfer to cold water. Peel, deseed and roughly chop.
- Heat 10 g unsalted butter in a saucepan, and sauté the tomato for 7 minutes until tender.
- Flake the salmon, making sure it is cooked through and that there are no bones. Set aside.
- Transfer tomato to a blender or food processor. Add the steamed carrot and 5-6 basil leaves. Blend the vegetables until you are happy with the consistency (Note 3).
- Stir through the flaked salmon.
Thermomix Instructions
- Pour 500 ml water into the mixing bowl. Insert the simmering basket. Add 2 carrots to the basket. Put 100 g fresh salmon on top of the carrot. Cook for 18 minutes, Varoma, speed 2, MC on, or until salmon is cooked through and carrot is tender
- While steaming the carrot and salmon, prepare 1 large ripe tomato. Using a sharp knife, carefully cut a cross into the skin of the tomato at its base. Plunge it into boiling water for 1 minute. Transfer to cold water. Peel, deseed and roughly chop.
- Remove the simmering basket. Discard the liquid and return mixing bowl to base. Add the tomato and 10 g unsalted butter. Sauté for 7 minutes, 100°C, speed 1, MC off.
- Flake the salmon, making sure it is cooked through and that there are no bones. Set aside.
- Add the steamed carrot and 5-6 basil leaves to the mixing bowl. Chop for 30 seconds, speed 7, MC on, making sure to increase the speed gradually to avoid the vegetables immediately sticking to the sides of the mixing bowl. See Note 3 on consistency.
- Stir through the flaked salmon.
Recipe Notes
Nutrition Information
[1] Solid Starts Inc. (2026). Sodium and babies. Retrieved 20 April 2026.
[2] Solid Starts Inc. (n.d.). Salmon. Retrieved 20 April 2026.
[3] Solid Starts Inc. (n.d.). Tomato. Retrieved 20 April 2026.
One Response
You produce such nutritious meals with affordable ingredients and “no fuss”. A yummy way to give the littlies salmon as a pasta sauce.