Salmon · Italian-American · 30 min
Lemon-Roasted Salmon & Asparagus with Cheesy Polenta Marinara Bake
- 30 min
- 2–6 servings
- 677 kcal / serving
This dish pairs lemon-roasted salmon and asparagus with a creamy, cheesy polenta bake for a balanced weeknight dinner. The bright notes from lemon meet a comforting polenta base along with a tangy marinara.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 small bunchasparagus
- ½lemon
- ½ (24 oz) jarmarinara sauce
- 1 (18 oz) tubepolenta, pre-cooked
- ¾ lbsalmon fillet
- ½ cupshredded cheese, Italian blend
- lemons
From the pantry: black pepper, extra virgin olive oil, Italian seasoning, salt
Cookware
baking dish · baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · grater (optional) · measuring cups · measuring spoons · oven mitts · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon
Shopping list by aisle
Produce
- 1 small bunchasparagus
- ½lemon
- lemons
Meat & seafood
- ¾ lbsalmon fillet
Dairy, eggs & chilled
- 1 (18 oz) tubepolenta, pre-cooked
- ½ cupshredded cheese, Italian blend
Sauces, oils & condiments
- ½ (24 oz) jarmarinara sauce
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| lemon | ½ | 1 | 1 ½ |
| marinara sauce | ½ (24 oz) jar | 1 (24 oz) jar | 1 ½ (24 oz) jars |
| polenta, pre-cooked | 1 (18 oz) tube | 2 (18 oz) tubes | 3 (18 oz) tubes |
| salmon fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
| shredded cheese, Italian blend | ½ cup | 1 cup | 1 ½ cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F.
- Slice the polenta into ½-inch rounds and arrange them in the bottom of a baking dish, overlapping slightly; pour marinara over the polenta and sprinkle with the Italian cheese.
- Bake the polenta until it’s warmed through and the cheese is bubbling, about 20 minutes.
- While the polenta bakes, rinse and trim the asparagus and place it on one half of a baking sheet.
- Pat the salmon dry and lay it skin-side down on the other half of the baking sheet.
- Zest and juice the lemon over the asparagus and salmon, drizzle with olive oil, and season with Italian seasoning, salt, and pepper; spread the asparagus in an even layer.
- Roast until the asparagus is tender and the salmon is cooked through, about 12–15 minutes.
- Plate by dividing the salmon, asparagus, and polenta bake between plates and serving promptly.
Two tips
- Make ahead by prepping the asparagus and lemon zest/juice; refrigerate until ready to roast.
- If you have bread on hand, serve with a slice for dipping or a simple side to balance the meal.
Nutrition per serving
- Calories
- 677 kcal
- Protein
- 51 g
- Carbs
- 60 g
- Fat
- 26 g
- Fiber
- 8 g
- Sodium
- 1705 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.