Name: Lemon-Roasted Salmon & Asparagus with Cheesy Polenta Marinara Bake
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 1 ½ lemons; 1 ½ (680 g) jars marinara sauce; 3 (510 g) tubes polenta, pre-cooked; 1.02 kg salmon fillet; 1 ½ cups shredded cheese, Italian blend; black pepper; extra virgin olive oil; Italian seasoning; salt

Lemon-Roasted Salmon & Asparagus with Cheesy Polenta Marinara BakeLemon-Roasted Salmon & Asparagus with Cheesy Polenta Marinara Bake — a 40-minute lunch recipe with 10 ingredients, serving 6.Ingredients

3 small bunches asparagus

1 ½ lemons

1 ½ (680 g) jars marinara sauce

3 (510 g) tubes polenta, pre-cooked

1.02 kg salmon fillet

1 ½ cups shredded cheese, Italian blend

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to 220°C (425°F). Place oven racks in the upper, middle, and lower positions.

Slice polenta crosswise into ½-inch thick rounds. Divide slices and arrange on the bottom of two large baking dishes, overlapping slightly. Pour marinara sauce over top, then sprinkle with cheese.

Place baking dishes on the upper rack of the oven (it doesn't have to be fully heated) and bake until polenta is warmed through and cheese is bubbly, 20-25 minutes. Remove from oven.

Meanwhile, wash, dry, and snap (or cut) off woody ends of the asparagus. Transfer to a large baking sheet pan.

Pat salmon dry with paper towels, then place skin-side down on a baking sheet.

Wash, dry, zest, and juice lemons over top of asparagus and salmon; drizzle both with oil and season with spices. Toss the asparagus and spread out in an even layer.

Place baking sheets on the middle and lower racks. Roast until asparagus is tender and salmon is cooked through, about 15 minutes. Remove from oven.

To serve, divide salmon, asparagus, and polenta bake between plates. Enjoy!

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