Put the asparagus and broccoli in a steamer for 15–20 minutes or until tender. Meanwhile, place the fish in a microwave dish, add the milk, dot with half the butter and cover, leaving an air vent. Microwave on high power for 1½–2 minutes.
Alternatively, put the salmon in a pan, pour over enough milk to just cover, and simmer for about 4 minutes or until cooked.
Melt the remaining butter in a saucepan, add the tomatoes and sauté until softened and slightly mushy. Remove from the heat and stir in the cheese until melted. Combine the broccoli and asparagus in the saucepan.
Drain the excess liquid from the fish, remove the skin and check there are no bones. Flake the fish and mix it with the broccoli, asparagus and tomatoes.
Blend until a desired consistency is reached.
Suitable at 10+ months