Roasted Salmon* Recipe
creamy polenta, braised swiss chard, salsa verde
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Roast the Salmon
Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet and drizzle with olive oil. Season with salt and black pepper. Roast in the oven for 12-15 minutes or until cooked through.
- 2
Prepare the Polenta
In a saucepan, bring the water to a boil. Gradually whisk in the cornmeal, reducing heat to low. Cook for 5-7 minutes, stirring frequently until thickened. Stir in butter and parmesan cheese until melted and smooth.
- 3
Braised Swiss Chard
In a large skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add chopped Swiss chard and sauté until wilted. Season with salt and pepper.
- 4
Make the Salsa Verde
In a food processor, combine parsley, capers, lemon juice, and a tablespoon of olive oil. Pulse until finely chopped and well mixed.
- 5
Serve
On each plate, spoon a portion of creamy polenta, top with roasted salmon, and serve with braised Swiss chard alongside. Drizzle salsa verde over the salmon just before serving.
