Salmon Recipe
Polenta Parmigiano, mascarpone, wild mushroom, roasted asparagus, parsnip
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Ingredients
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Salmon
Polenta Parmigiano
Mushroom Medley
Roasted Asparagus
Parsnip Purée
Method
Salmon
- 1
Prepare the Salmon
Preheat the oven to 375°F (190°C). In a baking dish, place the salmon fillets and drizzle with olive oil. Season with salt and black pepper. Squeeze the lemon juice over the fillets.
- 2
Bake the Salmon
Bake in the preheated oven for about 15-20 minutes, or until the fish flakes easily with a fork.
Polenta Parmigiano
- 3
Cook the Polenta
In a pot, bring the water or broth to a boil. Gradually whisk in the polenta, stirring constantly. Reduce heat to low and cook for about 20-25 minutes, stirring occasionally until thick.
- 4
Finish the Polenta
Stir in the butter and Parmesan cheese until melted and smooth. Season with salt to taste.
Mushroom Medley
- 5
- 6
Roasted Asparagus
- 7
Prepare the Asparagus
Trim the ends of the asparagus and place on a baking sheet. Drizzle with olive oil, salt, and black pepper.
- 8
Roast the Asparagus
Roast in the oven for 12-15 minutes until tender and slightly crispy.