1. Cook the brown rice pasta: bring a pot of water to a boil, add the pasta and cook to al dente according to the package instructions (usually 6–10 minutes for small shapes). Reserve about 30 ml of the cooking water, then drain.
2. Prepare the carrot: peel and slice the carrot into thick sticks about 6–7 cm long and 1–1.5 cm wide (easy for little hands to hold). Steam or boil the carrot sticks for 8–12 minutes until very tender but still holding their shape — they should be soft enough to squish slightly with your thumbnail.
3. Cook the peas: steam or simmer peas for 4–6 minutes until soft. To reduce choking risk, lightly mash about half of the peas with a fork so there are both soft whole peas and some mashed pieces for texture.
4. Cook the salmon: check the fillet for bones and remove them. Place the salmon in a small pan with a splash of water (or steam) and cook for 6–10 minutes until fully cooked and flaking (internal opaque and flakes easily). Let cool slightly and flake into small, bite-size pieces, checking carefully for any remaining bones.
5. Combine and finish: return the drained pasta to the pot or a mixing bowl, add the flaked salmon, peas (including the lightly mashed portion) and carrot sticks (you can cut the cooked carrot sticks to shorter batons if needed for smaller hands). Add the olive oil (about 5 g) and a spoonful of the reserved pasta water if needed to loosen and lightly coat everything.
6. Serve safely: check the temperature before serving so it is warm but not hot. Offer the meal as finger food: pasta pieces, short carrot batons and small piles of flaked salmon and peas so your toddler can pick up and explore. Always supervise closely while the child eats.
7. Baby-led weaning notes: cut food into sizes your child can hold and chew; make sure textures are soft enough to mash with gums; alternate slightly mashed peas with whole ones to practise oral skills. Do not add salt. If introducing fish for the first time, offer a small amount and watch for reactions over the next 48–72 hours.

Storing

Refrigerate leftovers in an airtight container and use within 48 hours. You can freeze portions (without extra oil) for up to 1 month; thaw and reheat thoroughly until steaming and check texture before serving. Reheat evenly and stir to avoid hot spots.

Allergies

This recipe contains fish (salmon). Check for family history of fish allergy and introduce new allergenic foods one at a time, watching for reactions (rash, vomiting, swelling, difficulty breathing). If you have concerns about allergies, speak with your paediatrician.

Side effects & safety

Ensure all bones are removed from the salmon. Whole peas can be a choking risk for some infants—lightly mashing some reduces risk. Always supervise the child while eating, ensure they are seated upright, and cut or prepare pieces appropriate to your toddler’s chewing ability.