What you'll be getting:

Salmon with Polenta Fries

Per Serving

6 oz Coho salmon 

100 g zucchini and red kale 

1/4 c pesto sauce (basil, parmesan*, lemon, olive oil) 

125 g polenta fries (tossed in a little oil, salt and pepper) 

*no cheese added to dairy free diets

 

Equipment needed: 1 lined sheet pan

Preheat the oven to 425.

Place the fries on the sheet pan. You want to make sure that it is lined so that the fries don't stick to the pan. Space them out a little as well so that they are not on top of each other. 

Return the sheet pan to the oven and set another timer for 10 minutes. 

When the timer goes off, pull the sheet pan from the oven. Flake apart the salmon with a fork. 

When the oven reaches 425, place the sheet pan in the oven. Set a timer for 15 minutes. 

After 15 minutes, pull the sheet pan from the oven and add the salmon and the veggies to it. 

Mix the salmon with the veggies and add the pesto. Toss the veggies and the salmon in the pesto. 

Plate up the fries and the salmon. From start to finish this dinner takes less than 30 minutes. Enjoy. 

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

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