When life gives you lemons.. roast them with salmon 🍋🔥

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Instructions

STEP 1
Preheat oven to 425°F.

STEP 2
Slice polenta crosswise into ½-inch thick rounds. Arrange slices in the bottom of a large baking dish, overlapping slightly. Pour marinara sauce over top, then sprinkle with cheese.
2 (18 oz) tubes polenta, pre-cooked
1 (24 oz) jar marinara sauce
1 cup shredded cheese, Italian blend

STEP 3
Place baking dish in the oven (it doesn't have to be fully heated) and bake until polenta is warmed through and cheese is bubbly, about 20 minutes. Remove from oven.

STEP 4
Meanwhile, wash, dry, and snap (or cut) off woody ends of the asparagus. Transfer to one half of a large baking sheet pan.
2 small bunches asparagus

STEP 5
Pat salmon dry with paper towels, then place skin-side down on the other half of the baking sheet.
1 ½ lb salmon fillet

STEP 6
Wash, dry, zest, and juice lemon over top of asparagus and salmon; drizzle with oil and season with spices. Toss the asparagus and spread out in an even layer.
1 lemon
2 tbsp extra virgin olive oil
1 tsp Italian seasoning
1 tsp salt
½ tsp black pepper

STEP 7
Add baking sheet to the oven and roast until asparagus is tender and salmon is cooked through, 12-15 minutes. Remove from oven.

STEP 8
To serve, divide salmon, asparagus, and polenta bake between plates. Enjoy!