Sheet Pan Cajun Salmon and Fried Rice Recipe
Having cooked rice on hand really helps with the dinner prep. This recipe is a perfect all-in-one meal.
Ingredients
- For the Salmon
- 2 salmon fillets, about 175 grams/6 ounces
- each
- 2 tsp/10 ml canola, sunflower or grapeseed oil
- 2 tsp. Cajun Rub, Delicious Dish
- For the Fried Rice
- 2 cups cooked rice
- 1 cup shelled frozen edamame beans
- 1-2 large bok choy, cut crosswise into 1-inch
- pieces (about 237grams or 8 ounces) or 3
- handfuls baby spinach, optional
- 1 cup frozen mixed vegetables
- 2 green onions, sliced into rounds, keeping
- whites and green parts separated (see step 3)
- ¼ -½ tsp. freshly ground pepper
- ½ tsp. salt
- 1 tbsp/15 ml canola, grapeseed, sunflower oil
- 3 tbsp/45ml neutral oil, grapeseed, sunflower
- or avocado for the cookie sheet
Instructions
- 1
Line a cookie sheet with foil. Place sheet in the oven as the oven preheats. Preheat oven to 425˚F convection or 450˚F regular.
- 2
For the Salmon: Place the fish fillets on a piece of parchment or plate. Drizzle with oil, season with Cajun Rub. Set aside.
- 3
For the Fried Rice: In a large mixing bowl mix together all of the fried rice ingredients (from 2 cup of rice to 1 tbsp. oil) except for the green parts of the green onion, save those for garnishing the cooked rice.
- 4
When the oven and cookie sheet have preheated, remove the sheet from the oven. Brush the 3 tbsp. neutral oil all over the sheet.
- 5
Place the fish fillets on one end of the sheet.
- 6
Empty the bowl with the fried rice ingredients on the remaining part of the cookie sheet. Place in the oven.
- 7
Cook for 20 minutes.
- 8
Remove from the oven and sprinkle with the green parts of the green onion. Serves 2
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
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Frequently Asked Questions
How do I make Sheet Pan Cajun Salmon and Fried Rice?
This Sheet Pan Cajun Salmon and Fried Rice recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 19 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this sheet pan cajun salmon and fried rice ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.