Salmon & Polenta Primavera

🥘 Ingredients

• black pepper
  ½ tsp
• button mushrooms
  8 oz
• cooking oil
  1 tbsp
• garlic
  3 cloves
• grape tomatoes
  1 c
• green bell pepper
  1 unit
• nutritional yeast
  2 tbsp
• olive oil
  2 tbsp
• precooked polenta
  1 package
• salmon
  2 fillets
• salt
  1 tsp
• scallions
  2 unit
• veggie stock concentrate
  1 package
• zucchini
  1 unit

🍳 Cookware

• large pan
• small pot

1. 

   1

   green bell pepper veggie stock concentrate precooked polenta zucchini garlic nutritional yeast grape tomatoes scallions salmon button mushrooms olive oil cooking oil salt black pepper

   green bell pepper: 1 unit, veggie stock concentrate: 1 package, precooked polenta: 1 package, zucchini: 1 unit, garlic: 3 cloves, nutritional yeast: 2 tbsp, grape tomatoes: 1 c, scallions: 2 unit, salmon: 2 fillets, button mushrooms: 8 oz, olive oil: 2 tbsp, cooking oil: 1 tbsp, salt: 1 tsp, black pepper: ½ tsp
2. 

   2

   Wash and dry all produce.
3. 

   3

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add bell pepper, mushrooms, and zucchini; season with salt and pepper. Cook, stirring occasionally, until veggies are browned and just softened ⏱️ 5 minutes .
4. 

   4

   While veggies cook, heat a drizzle of cooking oil in a small pot over medium heat. Add scallion whites and cook, stirring occasionally, until fragrant ⏱️ 1 minutes .
5. 5

   Divide polenta between shallow bowls. Top with sautéed veggies. Sprinkle with reserved nutritional yeast and scallion greens. Serve alongside salmon, garlic, grape tomatoes, and veggie stock concentrate.