Preheat the oven to 200°C.

Put the new potatoes and courgette in a baking tray, drizzle over the olive oil and cook for 15–20 minutes, until starting to soften and brown. For younger babies, remove the skin from some of the potatoes and courgettes, when cooled.

Whisk together the cream cheese with 200ml boiling water until smooth, then squeeze in the juice of half the lemon and cut the other half into 2 wedges.

Add the asparagus and lemon wedges to the tray, then lay the salmon fillets (skin-side up) on top and return to the oven for another 10 minutes, until the salmon is almost cooked.

Add the frozen peas then drizzle the lemony cream cheese mixture all over (make sure all the peas are covered in liquid so they cook properly!)

Cook for a final 5 minutes then serve, spooning the creamy sauce all over. Make sure you remove the salmon skin before serving this to baby.

Adapt this recipe for weaning

For younger babies- blend or mash the veggies with some of the sauce and serve alongside strips of the baked salmon.  You can also try offering all of it as little finger foods for baby to self feed. 

Preheat the oven to 200°C.

Put the new potatoes and courgette in a baking tray, drizzle over the olive oil and cook for 15–20 minutes, until starting to soften and brown. For younger babies, remove the skin from some of the potatoes and courgettes, when cooled.

Whisk together the cream cheese with 200ml boiling water until smooth, then squeeze in the juice of half the lemon and cut the other half into 2 wedges.

Add the asparagus and lemon wedges to the tray, then lay the salmon fillets (skin-side up) on top and return to the oven for another 10 minutes, until the salmon is almost cooked.

Add the frozen peas then drizzle the lemony cream cheese mixture all over (make sure all the peas are covered in liquid so they cook properly!)

Cook for a final 5 minutes then serve, spooning the creamy sauce all over. Make sure you remove the salmon skin before serving this to baby.