lemon caper gremolata | creamy asiago polenta grilled broccolini | charred lemon

Preheat the Oven

Place the salmon fillets on a baking sheet lined with parchment paper.

Prepare the Salmon

In a bowl, mix together the grated Parmesan cheese, panko breadcrumbs, minced garlic, olive oil, salt, and black pepper until well combined.

Spread the crust mixture evenly over the salmon fillets, pressing gently to adhere.

Bake in the preheated oven for 15-20 minutes or until the salmon is cooked through and the crust is golden brown.

In a small bowl, combine chopped parsley, lemon zest, chopped capers, and lemon juice. Mix well and set aside.

In a large pot, bring 4 cups of water to a boil.

Once boiling, gradually whisk in the polenta and continue to cook, stirring frequently, for about 20-25 minutes until thickened.

Remove from heat and stir in grated asiago cheese, butter, and salt until smooth and creamy.

Preheat a grill or grill pan over medium-high heat. Toss the broccolini with olive oil, salt, and black pepper.

Grill the broccolini for about 5-7 minutes, turning occasionally until tender and charred.

Place the halved lemons cut side down on the grill for 3-4 minutes until charred. Remove and set aside.