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Herb-Crusted Salmon with Roasted Asparagus and Tomato Polenta Recipe

Herb-Crusted Salmon with Roasted Asparagus and Tomato Polenta recipe


This is a yummy fish dish with green veggies and a cheesy tomato base. We cook salmon with herbs and bake it with asparagus. We also make a soft polenta with tomato and cheese. It's a full meal with fish, veggies, and grains.


2 bunches asparagus, trimmed
1 lemon, zested and juiced
1 (24 oz) jar marinara sauce
2 (18 oz) tubes pre-cooked polenta
1 lb salmon fillet
3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 cup cherry tomatoes, halved


Preheat oven to 425°F (220°C).
Slice polenta into 1/2-inch thick rounds and arrange in a single layer in a large baking dish.
Pour marinara sauce over polenta, then scatter cherry tomatoes on top.
Sprinkle mozzarella and Parmesan cheese over the sauce and tomatoes.
Bake in the preheated oven for 20 minutes, until the polenta is heated through and the cheese is melted and bubbly.
While the polenta bakes, place the asparagus on one half of a baking sheet and the salmon fillet, skin-side down, on the other half.
Drizzle olive oil over the asparagus and salmon. Sprinkle lemon zest, basil, oregano, garlic powder, salt, and pepper evenly over both.
Roast in the oven alongside the polenta for 12-15 minutes, or until the asparagus is tender and the salmon is cooked through.
Remove both the polenta and the salmon and asparagus from the oven.
Squeeze lemon juice over the salmon and asparagus before serving.
To serve, place a portion of the herb-crusted salmon and roasted asparagus on each plate, along with a serving of the tomato polenta bake.

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