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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!