1. Prepare ingredients: rinse asparagus and trim woody ends; check salmon for bones and remove any you find with tweezers; break pasta into shorter lengths if pieces are long to make easy-to-hold pieces.
2. Cook the pasta: bring a small pot of water to a gentle boil and add the brown rice pasta (60 g). Cook according to package instructions but aim for slightly soft but not falling apart (about 8–10 minutes depending on shape). Drain and set aside to cool slightly.
3. Steam the asparagus: place asparagus (80 g) in a steamer basket over simmering water for 5–7 minutes until tender when pierced with a fork but still holds shape. For baby-led weaning, leave spears long enough for the toddler to grasp the thicker end (or cut into 6–8 cm ‘fingers’ for easier holding depending on your child’s ability).
4. Cook the salmon: preheat a small non-stick pan over medium heat and add 5 g olive oil. Cook the salmon (100 g) skin-side down first for 3–4 minutes, then flip and cook a further 3–4 minutes until fully opaque and flakes easily with a fork. Alternatively, bake at 180 °C for 12–15 minutes. Ensure there are no raw portions; salmon must be cooked through for toddlers.
5. Flake and combine: let the salmon cool slightly, then flake into small, graspable pieces and check again for any remaining bones. Toss the flaked salmon with the cooked pasta and asparagus pieces. If needed, cut pieces to a size and shape your toddler can safely pick up.
6. Finish and serve: drizzle a tiny amount of olive oil (the remainder of the 5 g) over the mix for moisture. Do not add salt. Allow to cool to lukewarm (around body temperature) before offering. Present as finger-food pieces for baby-led weaning—pasta spirals, short penne halves or asparagus fingers with salmon flakes attached work well.

Summary

A simple baby-led weaning dinner suitable for babies 10+ months: cooked brown rice pasta, steamed asparagus and flaked cooked salmon served as easy-to-grasp pieces. Minimal seasoning (olive oil only) and careful bone-checking make it toddler-friendly.

Storing

Refrigerate leftovers in an airtight container for up to 48 hours. Reheat until steaming hot and then cool to a safe lukewarm temperature before serving; alternatively serve chilled if your child accepts cold food. Discard if left at room temperature for more than 2 hours.

Allergies & Side Effects

Contains fish (salmon). Introduce new foods one at a time and watch for allergic reactions (rash, vomiting, swelling, difficulty breathing). If family history of food allergy, consult your paediatrician before introducing fish. Ensure there are no bones in the salmon and cut items into sizes appropriate to your child’s chewing and swallowing ability to reduce choking risk.