Tuscan Salmon & Brussels Polenta Bowls
plus Tomato, Carrots & Parmesan
- Milk
- Fish
This produce-packed dish of roasted veggies over creamy polenta is so easy, all you do is heat, mix, and eat (all in about 30 minutes!). You’ll roast seasoned Brussels sprouts, red onion, carrot, tomato, and garlic in a hot oven until lightly caramelized, then top with a bright squeeze of lemon juice. Next you’ll heat our pre-cooked polenta in a pan and swirl in sour cream, Parmesan, and butter. Pile the veggies on the velvety polenta, drizzle with olive oil, sprinkle with more Parmesan, and you’ve got a simple, cozy bowl of “mmm, yeah.”
Ingredients
8 ounce
Brussels Sprouts
6 ounce
Carrots
1 unit
Red Onion
1 unit
Tomato
1 clove
Garlic
1 unit
Lemon
1 tablespoon
Tuscan Heat Spice
1 unit
Precooked Polenta
1.5 tablespoon
Sour Cream
(Contains: Milk)
4 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Veggie Stock Concentrate
3 tablespoon
Parmesan Cheese
(Contains: Milk)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
Salt
Pepper
Olive Oil
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim and halve Brussels sprouts. Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Halve, peel, and cut onion into 1⁄2-inch-thick wedges. Halve tomato; cut into 1⁄2-inch-thick wedges. Peel and mince or grate garlic. Zest and quarter lemon.
• On a baking sheet, toss Brussels sprouts, carrots, onion, tomato, and garlic with a large drizzle of oil, half the Tuscan Heat Spice (all for 4 servings), salt, and pepper. (For 4, toss as instructed, then divide between two baking sheets.) • Roast on top rack until browned and tender, 15-20 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through cooking.)
While veggies roast, pat chicken* or salmon* dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken or salmon; cook chicken until browned and cooked through, 3-5 minutes per side, or cook salmon (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a cutting board to rest.
• Meanwhile, in a small pot, combine polenta and 1⁄3 cup water (2⁄3 cup for 4 servings) over medium heat. Mash with a potato masher until mostly smooth, 30-60 seconds. • Add sour cream, cream cheese, stock concentrate, half the Parmesan, and 1 TBSP butter (2 TBSP for 4). • Whisk until cheese melts and polenta is simmering and thickened, 2-3 minutes more. Season with salt and pepper to taste. Keep covered off heat until ready to serve.
• Once veggies are done roasting, carefully add juice from half the lemon (whole lemon for 4 servings) and lemon zest to taste; toss to combine. Taste and season with salt and pepper if needed. • Before serving, briefly stir polenta (rewarm over medium heat if necessary). TIP: If polenta seems too thick, stir in a splash of water. • Divide polenta between shallow bowls and top with roasted veggies. Drizzle with olive oil and sprinkle with remaining Parmesan. Serve with any remaining lemon wedges on the side.
Slice chicken crosswise; serve chicken or salmon (skip slicing salmon!) atop polenta.
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the dish, especially with salmon added. Some found the polenta creamy and delicious, while others wanted more seasoning.
- Ease of prep: Lots of vegetable cutting required, but overall easy to make. Some wished for clearer salmon cooking instructions.
- Suggestions: Consider using the full packet of Tuscan Heat Spice for bolder flavor. Try adding white beans as a vegetarian protein option.
- Portions: A few wanted more polenta and less onion. Consider adjusting vegetable ratios to your preference.
- Protein options: Salmon was a popular addition, elevating the dish to "restaurant quality." Some preferred chicken over salmon.
Reviews from our home cooks
This was probably the best meal I have made from Hello Fresh and one of the healthiest! I made it without salmon (used for a different meal). The flavors were amazing and it was pretty easy to make. I will definitely order this again! Please continue to have it as an option on future menus!
Delicious!! I added the salmon to the meal for added protein and the salmon didn't take away from the polenta flavor.
The creamy polenta was truly the best part of this dish, and the veggies were just a bonus!
Delicious polenta. Lots of vegetable cutting prep. Great with salmon.
The polenta is a bit rubbery. Maybe better to send the powder? Very tasty meal, however! And a nice change of pace.
Delicious. I added salmon to this meal and decided to use the full packet of spices despite the recipe only calling for half.
No instructions on salmon cooking included but it was the best version of this meal yet. The best protein option it took it to the next level
Restaurant quality meal. The addition of the salmon was a game changer.
This is easily a top 3 Hello Fresh recipe for me. Think adding the salmon complements very well.
This is SO good! I just wish I didn't have order the meat as an add on - it'd be great with baked white beans for protein too.
