Salmon & Broccoli Cream Pesto Fusilli

A creamy, flavorful pasta that’s light enough for toddlers but tasty enough for grown-ups. This version skips heavy cream in favor of milk, and features brain-boosting salmon, fiber-rich broccoli, and a touch of pesto to round it out. If you’re OK with pan-frying, just cook the salmon in the same pan as the cream sauce.

Ingredients (serves 2 toddlers)

• 1 small salmon fillet (100–120g), skin removed

• 1 cup cooked fusilli pasta

• 3–4 broccoli florets, chopped

• ½ cup milk (any kind, full-fat preferred for toddlers)

• 1½ tsp basil pesto (store-bought or homemade)

• 1 tsp olive oil

• 1 small garlic clove, minced (optional)

• 1 tbsp grated cheese (parmesan or emmental)

• 1 tsp onion koji or a pinch of salt (optional)

📌 No onion koji? Use ¼ tsp low-sodium soy sauce or a pinch of salt.

Instructions

1. Cook the Pasta & Broccoli

   • Boil fusilli according to package instructions.

   • Add broccoli florets to the boiling water during the last 2 minutes.

   • Drain and set aside.

2. Cook the Salmon

   • Steam or gently poach the salmon until just cooked through, around 5–7 minutes.

   • Flake the salmon into small pieces, removing any bones.

3. Make the Cream Sauce

   • In a small saucepan, heat olive oil over low heat.

   • Sauté garlic for 30 seconds if using.

   • Add milk, pesto, grated cheese, and onion koji (or salt).

   • Stir until cheese melts and sauce becomes creamy but not overly thick.

4. Combine Everything

   • Add pasta, broccoli, and flaked salmon into the sauce.

   • Mix gently to coat everything evenly.

   • Serve warm.