Sheet Pan Salmon and Zucchini – CE
salad greens and brown rice
Sheet Pan Salmon and Zucchini – CE
salad greens and brown rice
Servings:

Ingredients

Prep
  • 6 salmon fillets
  • 3 zucchini
  • 1 T minced garlic
  • 1/2 C Italian salad dressing olive oil based
  • 1 T dried parsley flakes
  • salt and pepper to taste
On Cooking Day
  • 6 C salad greens
  • 2 bag frozen brown rice steamers

Instructions

To Assemble
  1. Add salmon to a large zipper bag or small container with lid.
  2. Slice zucchini into 1/2 inch slices and to another large zipper bag.
  3. Mix last 4 ingredients in a small bowl. Pour half over salmon and half over zucchini. Zip bags and squish gently to mix.
To Cook
  1. Place salmon and zucchini on large baking dish sprayed with non stick spray.
  2. Bake in a 400 degree oven for 15-20 minutes or until salmon flakes easily with a fork.
  3. Cook rice according to package directions. Serve with salad.

Ingredients

Prep
  • 6 salmon fillets
  • 3 zucchini
  • 1 T minced garlic
  • 1/2 C Italian salad dressing olive oil based
  • 1 T dried parsley flakes
  • salt and pepper to taste
On Cooking Day
  • 6 C salad greens
  • 2 bag frozen brown rice steamers

Instructions

To Assemble
  1. Add salmon to a large zipper bag or small container with lid.
  2. Slice zucchini into 1/2 inch slices and to another large zipper bag.
  3. Mix last 4 ingredients in a small bowl. Pour half over salmon and half over zucchini. Zip bags and squish gently to mix.
To Cook
  1. Place salmon and zucchini on large baking dish sprayed with non stick spray.
  2. Bake in a 400 degree oven for 15-20 minutes or until salmon flakes easily with a fork.
  3. Cook rice according to package directions. Serve with salad.

Recipe alternative: use chicken breasts and grill until cooked through.
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