This fatty fish is far and away the best source of omega-3 fats, which have been shown to improve cognitive function in infants and children. It is very important that we don't get disappointed when our little ones constantly refuse to eat fish. Keep trying. It’s never too late to reap the brain-boosting benefits of a diet high in omega-3s. The Mediterranean culinary herbs used in this recipe, not only increase the nutritional value of the salmon, but also make the intense flavour of this fish milder and therefore easier to be eaten by kids. Try it.
Ready in: 30 minutes
Portion: 4-5 adults
4-5 salmon fillets
1/2 cup parsley (finely chopped)
1/2 cup dill (finely chopped)
2 tablespoons estragon (better fresh, if not dry)
2 spring onions (finely chopped)
2 tablespoons olive oil
lemon juice (from 1 lemon)
2 tablespoons breadcrumbs
3-4 medium size potatoes
How to do it
Preheat the oven to 180 oC (350 oF).
Line a baking pan with parchment paper.
Place upon the salmon fillets skin side down.
Use your food processor and finely chop together parsley, dill and estragon. Add the lemon juice, the olive oil and the breadcrumbs and blend.
Spread this mixture evenly on to the salmon fillets
Bake for 20 minutes.