Prep Time

15 Minutes

Servings

6

Ingredients

• 1.5 lbs. (680g) skinless Atlantic salmon fillets
• 10 oz. (285g) cherry tomatoes, halved
• 2 cups pre-diced green bell peppers
• 1 cup pre-diced red onion
• 4 tbsp. kalamata olives, pitted
• 2 tsp. garlic paste
• 1 tsp. dried oregano, divided
• ½ tsp. salt
• 2 tbsp. extra virgin olive oil
• ½ tsp. red pepper flakes
• 2 (8.5 oz.) microwaveable brown rice and quinoa pouches
• 2 tbsp. fresh parsley, chopped

Directions

• Preheat oven to 425°F.
• Toss tomatoes, peppers, onion, olives, garlic paste, salt, ½ tsp. oregano, and oil on a large rimmed baking sheet.
• Add salmon. Sprinkle with remaining oregano and red pepper flakes.
• Bake 10 to 12 minutes, until salmon flakes easily and reaches 145°F.
• Meanwhile, microwave rice pouches on high 90 seconds each.
• Serve salmon and vegetables over rice. Top with parsley.

Family Picky Tip

• Sprinkle the red pepper flakes on one half of the sheet pan only, and keep kids' salmon and veggies on the mild side. Serve olives on the side for little ones who aren't fans yet.