Creamy Parmesan Salmon Polenta Bowls
with Lemony Brussels Sprouts, Mushrooms & Asparagus
- Milk
- Fish
Luxurious Parmesan polenta meets earthy roasted Brussels sprouts, mushrooms, and asparagus in these stunning veggie bowls. Finished with bright lemon zest, scallion greens, and crunchy sunflower seeds, this is comfort food with a gorgeous, healthy twist!
Ingredients
2 unit
Veggie Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ ounce
Sunflower Seeds
1 unit
Precooked Polenta
6 ounce
Asparagus
4 ounce
Button Mushrooms
2 tablespoon
Cream Cheese
(Contains: Milk)
8 ounce
Brussels Sprouts
1 unit
Lemon
3 tablespoon
Parmesan Cheese
(Contains: Milk)
2 unit
Scallions
1 teaspoon
Garlic Powder
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
3 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim and halve Brussels sprouts lengthwise. Trim and cut mushrooms into ¼-inch-thick slices (skip if your mushrooms are pre-sliced!). Trim scallions; cut whites into 1-inch pieces and thinly slice greens. Trim and discard woody bottom ends from asparagus; cut crosswise into 1-inch pieces. Zest and quarter lemon.
Toss Brussels sprouts, mushrooms, and scallion whites on a baking sheet with a large drizzle of oil, half the garlic powder, salt, and pepper. Roast on top rack for 5 minutes (you’ll add more to the sheet then).
In a medium bowl, toss asparagus with a drizzle of oil, remaining garlic powder, salt, and pepper.
Once veggies have roasted 5 minutes, remove sheet from oven. Carefully arrange asparagus over top. Return to top rack and roast until veggies are browned and tender, 12-15 minutes more.
While veggies roast, in a small pot, combine polenta and ⅓ cup water (⅔ cup for 4 servings) over medium heat. Mash with a potato masher or fork until mostly smooth, 30-60 seconds.
Stir in half the Parmesan.
Whisk in cream cheese, sour cream, stock concentrates, and 1 TBSP butter (2 TBSP for 4). Bring to a simmer; cook, stirring occasionally, until thickened, 3-4 minutes. Taste and season with salt and pepper if desired. TIP: If polenta seems too thick, stir in a splash of water.
Once veggies are done, sprinkle with lemon zest; toss to combine. TIP: Be careful—baking sheet is hot!
Before serving, briefly stir polenta (rewarm over medium heat if necessary).
Divide polenta between bowls. Top with roasted veggies and a generous squeeze of lemon juice. Top with scallion greens, sunflower seeds, and remaining Parmesan. Serve.
