The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 383 g
(Approx. 4 Servings)
Amount Per Serving
Calories 420 Calories From Fat 200
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 560 mg 23%
Total Carbohydrate 25 g 8%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 28 g
Vitamin A 30% Iron 8%
Vitamin C 50% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Basil Salmon with Herbed Polenta and Tomatoes
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
4  People


Recipe makes 4 Servings

1 Lb salmon fillet, cut into 4 equal portions
1 Tbsp Gourmet Garden Basil Stir-In Paste
18 Oz San Gennaro Traditional Italian Polenta, cut into 8 even circles
4 Tsp H-E-B Select Ingredients Tuscan Herb Finishing Butter, or enough to dollop on each polenta round
8 Oz asparagus, trimmed
1 Pt cherry tomatoes
1 Tbsp olive oil, as needed
Check All
Uncheck All
Add to List


Preheat oven to 400°F. Line a baking sheet with foil then spray lightly with non-stick cooking spray.
Arrange salmon on one side of prepared baking sheet and cover top of each fillet with basil.
Lay polenta in a row next to the salmon (towards the middle of the pan) and top each piece with a teaspoon of finishing butter.
Fill remaining space on the sheet pan with asparagus and tomatoes.
Generously season the entire sheet pan with salt and pepper then drizzle with olive oil.
Bake 20 minutes. Remove from oven and cool slightly before serving.


Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
{{review.commentTitle}} {{review.timestampFormatted}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
Customer Relations