Oven Roasted Salmon with Cheddar Polenta

Recipe developed for Cabot Creamery Cooperative

Fish is the perfect choice for folks looking for a simple dinner for two. It’s quick to cook and easy to buy in small portions at the market. Even better, though, are the health benefits that this fish dish offers— “omega 3s”—the fatty acids found in salmon that are believed to offer a heart protective effect.

2 (4-ounce) salmon fillets
Cooking spray
1 teaspoon lemon-pepper seasoning
1/2 medium lemon, sliced
2 teaspoons olive oil
1 (14-ounce) can reduced-sodium chicken broth
1/2 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
1/4 teaspoon salt
Dash of freshly ground black pepper
1/2 cup finely ground yellow cornmeal
1/2 cup (2 ounces) shredded Cabot 50% Reduced-Fat Sharp Cheddar cheese

Preheat oven to 425 degrees.

Place salmon fillets in a shallow baking dish coated with cooking spray. Sprinkle lemon-pepper seasoning over fish and top with lemon slices; drizzle with olive oil. Bake 20 minutes or until fish flakes easily when tested with a fork.

While salmon bakes, bring chicken broth, rosemary, salt and pepper to a boil in a small saucepan. Gradually whisk in cornmeal, stirring constantly. Reduce heat to medium; cook 2 to 3 minutes or until thick, stirring frequently. Remove from heat, and stir in cheese. Serve immediately with salmon. Yield: 2 servings

**Tip: Many seasoning blends are high in sodium. Look for a lemon-pepper that is salt-free or one that does not list salt as the first ingredient on the nutrition label.

Nutrition Analysis
Calories 409 ,Total Fat 16g ,Saturated Fat 3g ,Sodium 604mg ,Carbohydrates 29g ,Dietary Fiber 3g ,Protein 37g ,Calcium 210