• 130g Salmon Fillet Salmon Fillet, baked
• 160g polenta Polenta, cooked
• 80g peas Peas, frozen, boiled
• 80g tenderstem broccoli Tenderstem Broccoli, steamed
• 10g butter Butter
• 9g garlic Garlic
• 10g lemon juice Lemon Juice
• chopped parsley
• chopped parsley

1. 1

   Prep everything first: wash and trim the peas and tenderstem, then measure out the sauce ingredients.

2. 2

   Whisk the polenta into simmering stock and cook, stirring, for 5 minutes until thick and creamy.

3. 3

   Place the salmon on a lined tray, brush with some of the sauce and bake at 200°C for 12-14 minutes until it flakes easily.

4. 4

   Melt the butter with the garlic over a gentle heat for 1 minute, then spoon the foaming garlic butter over the protein and finish with lemon.

5. 5

   Meanwhile, steam or stir-fry the peas and tenderstem for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: soft polenta first, then the veg and salmon, spooning over any remaining sauce. Finish with the chopped parsley.

Tap ingredients and steps to tick them off as you cook.