Seared Salmon with Asparagus and Polenta

Ingredients

• 2 6 oz each salmon fillets
• 1 bunch asparagus
• ½ cup instant polenta
• 2 tbsp butter
• 2 tbsp olive oil
• ½ cup microgreens

Instructions

1. 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.

2. 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.

3. 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.

4. 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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