Ok, I’m admitting it, I need all the mom hacks, and this Salmon and Veggie Sheet Pan Dinner is a new one at the top of my list. Anything that uses fewer dishes, requires less cooking, and includes vegetables for my family has my attention.

We’ve been working through eating down food that has accumulated in our freezer since summer. I apparently went on a creative proteins binge at the beginning of summer, and now I’m getting creative to use up what I can find. That usually means some creative meal planning, but where I landed with this sheet pan has me coming back for more!

Weeknight Dinner MOM HACK: Frozen vegetables and frozen salmon make this salmon sheet pan dinner the perfect, easy, weeknight dinner for a busy mom, using just one plan to cook everything.

So, what constitutes a mom hack to me?

Any recipe that makes life easier but leaves us all full and satisfied.
Any pattern or rhythm that creates less work for mom.
Any meal plan that makes everyone happy and we can rise and repeat often.
Any party planning ideas that are mostly semi-homemade and always special.

I mean, it’s not really asking too much, is it? Make my life easier and make everyone else mostly happy?!?!?! As they say, I’m not tacos – I can’t make everyone happy!

But yes, tacos, if you are not eating those this fall, you need to get some in your meal round-up!

Many people are intimidated by salmon or think it’s too fishy. And, maybe it is. But this method always makes us happy; frankly, it’s so dang easy that I have it on repeat once a month.

What are some of your life hacks that make feeding your people so much easier?

Print Recipe

Frozen Salmon and Roasted Vegetables Sheet pan Dinner for Two

Ingredients

2 frozen salmon filets
¼ cup coconut aminos or 2 Tablespoons soy sauce
2 Tablespoons olive oil
1 Tablespoon lime juice
1 teaspoon minced ginger
½ teaspoon garlic powder
1 Tablespoon dijon mustard
1 Tablespoon honey
1 bag frozen stir fry vegetables or California blend
1 orange or mandarin
1 pouch microwaveable brown rice
Salt and pepper

Instructions

Place salmon filets in a zippered bag.
In a small bowl mix together, soy sauce, olive oil, lime juice, mustard, honey, and spices.
Whisk together with a fork.
Pour over salmon in a baggie.
Seal the bag, removing all the air.
Rotate the zipped-up bag to coat the fish.
Marinate flat in the refrigerator for 30 minutes or overnight.
Fish should be thawed from frozen when ready to cook.
Preheat the oven to 400.
Line a sheet pan with foil.
Spray with olive oil spray and spread out frozen vegetables.
Sprinkle top of vegetables with olive oil and seasonings, like soy sauce, salt, and pepper, or garlic herb seasoning.
Push aside vegetables in two spots to make space for the salmon filets.
Place salmon filets among vegetables, pouring extra marinade evenly over the two filets.
Slide orange and place on top of salmon.
Bake at 400 degrees for 20 minutes.
Cook rice pouch for 90 seconds in the microwave.
Serve salmon and vegetables over the rice.

Notes

Notes:
Double up portions depending on how many you are feeding.
This would be an easy meal to double and have lunches for later in the week. Well, only if you are not using a shared lunchroom space. No one wants to smell fish leftover fish heated up at work!