What you'll be getting:

Salmon with Creamy Polenta 

Per Serving

1 salmon (Coho) filet

1/4 c polenta (soaking in water, fines herbes, salt, pepper) 

1 oz seasoning sauce (lemon juice, white balsamic vinegar, fines herbes, onions, salt, pepper, nutritional yeast, avocado oil) 

100 g veggies (zucchini and purple sprouting broccoli- tossed in seasoning sauce) 

Equipment needed: 1 oven-safe pan (or casserole dish), 1 lined sheet pan 

Preheat the oven to 415. 

Put the polenta in an oven safe dish or pan. Make sure it has a tight-fitting lid, you don't want too much water evaporating. 

When your oven reaches 415, place the polenta in the oven. Set a timer for 25 minutes. 

Lay out the veggies and salmon on the sheet pan. 

When the timer has 15 minutes remaining on it, place the sheet pan in the oven. 

Drizzle about a tablespoon of seasoning sauce on the salmon. Leave the rest for finishing the dish.

When the timer goes off, remove the sheet pan and polenta from the oven.

Give the polenta a little stir. 

I like to plate my polenta first and then put the salmon and veggies on top, but it's really up to whatever you prefer. 

From start to finish this dinner is ready in less than 30 minutes. Enjoy. 

Toss the veggies in the remaining seasoning sauce. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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