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Polenta with Zucchini Ragù & Salmon

plus Toasted Ciabatta Points & Parmesan

Polenta with Zucchini Ragù & Salmon

Creamy polenta topped with a savory zucchini ragù and flaky salmon, finished with toasted ciabatta points and a shower of Parmesan for a comforting, elegant dinner.

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Ingredients

For 2 servings

  • 6 ounce Carrots
  • 1 unit Ciabatta Bread
  • 2 tablespoon Cream Cheese
  • 1 unit Crushed Tomatoes
  • 1 teaspoon Garlic Powder
  • 1 tablespoon Italian Seasoning
  • 1 unit Onion
  • 3 tablespoon Parmesan Cheese
  • 1 unit Precooked Polenta
  • 10 ounce Salmon
  • 1.5 tablespoon Sour Cream
  • 1 unit Zucchini

Additional Ingredients

  • Butter
  • Cooking Oil
  • Olive Oil
  • Pepper
  • Salt
  • Sugar
Polenta with Zucchini Ragù & Salmon
PDF
DifficultyEasy
Prep Time5m
Total Time20m
Calories920
Protein43g
Carbs66g
Fat50g
Tags:
Protein SmartFiber SmartMass Gain FriendlyQuickEasy Prep
⚠️Allergens:
🐟Fish🥛Milk🌱Soy🌾Wheat

Swaps and substitutions

For a fish-free plate, swap the salmon for roasted chickpeas, tofu, or seared mushrooms. To avoid wheat or milk, use gluten-free bread or skip it, and replace the dairy topping and cheese with a plant-based alternative.

What to serve with it

Serve with a crisp green salad or steamed broccoli to add freshness and balance the rich, creamy polenta and salmon. A lemon wedge or light herb garnish also brightens the plate and works well with toasted bread on the side.

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