Tuscan Salmon & Brussels Polenta Bowls
plus Tomato, Carrots & Parmesan
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.”
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Veggie Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Red Onion
6 ounce
Carrots
1 unit
Precooked Polenta
4 tablespoon
Cream Cheese
(Contains: Milk)
8 ounce
Brussels Sprouts
1 unit
Lemon
1 clove
Garlic
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Tomato
½ tablespoon
Tuscan Heat Spice
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
3 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
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 ½-inch-thick pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Halve tomato; cut into ½-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 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. Cook salmon (skin side down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a plate to rest.
Meanwhile, in a small pot, combine polenta and ⅓ cup water (⅔ 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.
Serve salmon atop polenta.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The creamy polenta was a standout, with many praising its deliciousness. Roasted veggies added a flavorful bonus to the dish.
- Ease of prep: Some found vegetable cutting time-consuming, but overall preparation was straightforward for most.
- Suggestions: Consider adding salmon for extra protein; it complements the polenta well. Try baked white beans as a vegetarian option.
- Portions: A few customers wished for more salmon; consider increasing the protein portion if desired.
