1 Rinse potato and carrot, peel and cut into small pieces.
2 Bring potato and 100 ml (approximately 1/4 cup) water to a boil in a small pot, cover and cook over low heat until tender, about 10 minutes.
3 Meanwhile, check fish carefully for bones and remove any if necessary. Rinse the salmon, pat dry and cut into dice.
4 Add diced salmon to vegetables and cook for about 5 more minutes.
5 Squeeze juice from orange half.
6 Puree the vegetables and salmon with an immersion blender. Stir 3 tablespoons orange juice and the oil into the mixture. Add more juice to achieve desired consistency. Check temperature and feed.