Dinner · american
Frozen Salmon Fillet and Rice
Frozen salmon fillets go straight from the freezer to the oven with no thawing, and they are done in 20 minutes while microwave rice finishes on the counter.
How to make it
Preheat oven to 425°F.
Place frozen salmon fillets on a parchment-lined sheet pan skin-side down.
Brush with olive oil and soy sauce, then season with salt.
Bake 18-20 minutes until salmon flakes easily with a fork.
Microwave rice pouches per package directions and serve alongside.
Whole Foods 365 Atlantic Salmon Fillets and Kirkland Signature Wild-Caught Sockeye Salmon from Costco are both solid picks that cook consistently from frozen and taste noticeably better than bargain-bin options. Ben's Original or Seeds of Change microwave rice pouches take 90 seconds and pair with everything. The soy sauce and olive oil brush is minimal and kids generally accept it.
To vary the flavor, swap the soy sauce for a teaspoon of Dijon mustard or a drizzle of teriyaki sauce. Add a bag of steamed frozen edamame as a side for extra protein and color. For younger kids who resist fish, slice the cooked salmon into smaller pieces and mix into the rice so it blends in rather than sitting front and center on the plate.
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