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Salmon-and-Pea Potato Bake

Name: Salmon-and-Pea Potato Bake
Prep time: 20 min
Total time: 60 min
Yield: 4 small dinner portions
Ingredients: 1 lb potatoes, peeled and cut into 1/4-inch slices; 2 tbsp water; 1 cup ready-to-eat boneless cooked salmon from a pouch, flaked; 1 cup frozen peas; 1/2 cup milk; 1/2 cup shredded cheddar; 1 tbsp olive oil; 1/4 tsp dried dill

Suggested ages 9–12 Cook with help: an adult handles heat and sharp tools

4 small dinner portionsActive 20 minTotal 1 hr

Ready-to-eat salmon and peas tuck between thin potato pieces in this simple bake. The potatoes get a head start in the microwave. Use boneless salmon and let the grown-up check it before young cooks help assemble.

Start with the grown-up check

A small square potato bake with golden cheddar, flaked pink salmon and green peas visible between soft potato slices. — AI-generated gouache-style food illustration. Follow the written ingredients and method.

Before you begin · grown-up check

The adult prepares and microwaves potatoes, opens salmon, handles the oven and checks the hot center.

A grown-up checks ingredient labels, the workspace and the young cook’s readiness before starting.
Adult heats oven to 400°F, peels and slices potatoes, opens salmon and checks carefully for any bones.

Ages are a starting guide. A grown-up checks your readiness and stays nearby. Follow the actor label on every step.

Let’s make it

Tick off steps as you go. Your ticks stay in this browser.

TogetherWash hands with soap and water, clear the work area and read all the steps before measuring.
Grown-upMicrowave potatoes with water in a loosely covered bowl for 6–8 minutes until nearly tender; open away from faces and drain.
Young cookMix milk, oil and dill in a jug. Set peas, salmon and cheese out ready.
Grown-upSpread half the warm potatoes in the baking dish. Add salmon and peas, then remaining potatoes; pour over milk mixture and scatter cheese.
Grown-upBake 20–25 minutes until potatoes are tender and the center reaches 165°F. Rest 5 minutes and check serving temperature.

The skill you’re learning

Pre-cooking thin potato slices helps them finish at the same time as the ready-cooked fish. The adult checks tenderness in the middle of the dish.

Try one change

Use 1 cup ready-to-eat boneless cooked tuna from a pouch instead of salmon; the adult checks it before use.

Serving & storing

A grown-up puts leftovers in a covered shallow container at 40°F or colder within 2 hours, or 1 hour above 90°F. Use within 1 day. A grown-up reheats only the portion needed to 165°F.

Cook with a grown-up

Read the young-cook and grown-up guide for help labels, clean preparation and ingredient checks.

Keep your recipe card

The card includes the exact ingredients, grown-up setup and actor-labeled steps.

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Printable ingredients, age and actor-labeled steps for Salmon-and-Pea Potato Bake