Place the salmon on a parchment lined baking tray and bake for 20-25 minutes at 180C/375F degrees.
Whilst the salmon is roasting cook the brown rice. Place the brown rice and 2 cups water in a small sauce and bring to the boil. Cover, turn the heat to low and simmer for 25 minutes until tender.
Add the frozen peas to the brown rice half way through cooking. Drain once the rice and peas are cooked.
Remove the cooked salmon from the oven and with a fork, flake the salmon, removing any bones.
In a large bowl, add the salmon, rice, peas, salmon and pumpkin puree. Mix well and dinner is ready!
Makes 8 servings with a serving being 1 cup.Store in a sealed container in the fridge. Should last 3 -4 days.Always check with your veterinarian before introducing any new foods into your dog’s diet.Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.