Seared Salmon with Asparagus and Polenta
A quick and elegant weeknight dinner featuring crispy-skinned salmon, tender asparagus, and creamy polenta, all finished with fresh microgreens.
- Total time
- 20 min
- Servings
- 2
- Calories
- 550
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Bring 2 cups water to a boil in a saucepan. Whisk in 0.5 cup instant polenta and 1 tbsp butter, reduce heat to low, and cook until thick and creamy, about 5 minutes. Season with salt and pepper.
Step 2
While polenta cooks, trim the asparagus and cut into 2-inch pieces. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add asparagus and cook until bright green and tender-crisp, about 4 minutes. Remove from skillet.
Step 3
Pat the 2 salmon fillets dry and season with salt and pepper. Add remaining 1 tbsp olive oil to the skillet over medium-high heat. Place salmon skin-side down and cook until skin is crispy and fish is opaque, about 4 minutes per side.
Step 4
Divide polenta between plates, top with asparagus and salmon. Garnish with 0.5 cup microgreens and a pat of remaining 1 tbsp butter if desired.
Tools you’ll need
- saucepan
- large skillet
- whisk
- knife
- cutting board
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