Kitchen Supplies:

  • Baking sheet 
  • Aluminum foil
  • Large bowl
  • Medium pot

Recipe by: Fresh City,
Serves: 2
Prep Time: Quick & Easy


¼ cup herb, basil

½ cup tomatoes, grape

1 pepper, red bell

1 onions, yellow

1 tbsp. biodynamic extra virgin olive oil

To taste salt & pepper

¼ cup basil pesto dressing (basil pesto, lemon juice, olive oil, garlic powder)

3 cups water

¾ cup cornmeal

2 tbsp. organic unsalted butter, 454g

2 tbsp. regular sour cream, 14% mf

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Preheat the Oven & Prepare the Ingredients
• Preheat the oven to 400F and line a baking sheet with aluminum foil.
• Rinse the basil.
• Rinse and halve the grape tomatoes.
• Rinse and dice the bell pepper.
• Dice the onion.

Roast the Salmon & Veggies
• Add the tomatoes, onion and bell pepper to a large bowl and drizzle with 1 tbsp. olive oil and salt and
pepper to taste.
• Pour onto one side of the baking sheet.
• Place the salmon, skin-side down, on the other side of the baking sheet and drizzle with half of the Basil Pesto Dressing.
• Roast in the oven until the salmon is cooked through (the skin should flake easily with a fork), about 10-15 minutes.

Make the Polenta
• In the meantime, bring 3 cups of water to boil in a medium pot. Once boiling, reduce the heat to low and whisk in the cornmeal. Stir until smooth.
• Season with salt and pepper to taste. Cover and cook for about 10-15 minutes, stirring occasionally, until the mixture reaches a thicker consistency.
• Remove from heat and whisk in the butter and sour cream. Set aside.

Bring It All Together
• Evenly divide the polenta between two bowls or plates and top with salmon and roasted veggies.
• Drizzle with the remaining Basil Pesto Dressing and garnish with fresh basil to serve!