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Parve
Easy
4 Servings
Allergens 
No Allergens specified
Whip up this colorful dinner in minutes. Using a package of frozen veggies eliminates the need for chopping, making it a perfect weeknight staple. Nutritious and delicious!
4 salmon fillets
1 24-ounce (680-gram) bag frozen California blend (cauliflower, broccoli, and carrots)
3 tablespoons Gefen Olive Oil, divided
salt, to taste
pepper, to taste
Gefen Garlic Powder, to taste
1 tablespoon Gefen Honey
1 tablespoon Gefen Pure Maple Syrup
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon Gefen Garlic Powder
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and spray with cooking spray.
Place salmon on one side of the prepared pan. Place frozen veggies on the other side.
Drizzle salmon with one tablespoon oil and sprinkle with salt and pepper. Drizzle veggies with two tablespoons oil, sprinkle with salt, pepper, and garlic powder, and mix.
Bake for 20 minutes, tossing veggies halfway through. (If salmon is frozen, bake for an additional 10 minutes.)
Combine all ingredients in a small bowl.
Drizzle sauce over salmon and vegetables as soon as the pan comes out of the oven.
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi
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