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Healthy Cannabis-Infused Roasted Fish and Vegetables

2020 is finally behind us, and we are proud to make 2021 the year to put yourself first. Our healthy cannabis-infused roasted fish and veggie sheet pan dinner will help you do just that. With tons of colors, flavors, nutrients, and cannabinoids, this dinner is sure to satisfy your belly and your soul. It’s also easily customizable, so you can be sure to please everyone you bring to the table.

Assorted Vegetables
  • Two medium Sweet Potatoes
  • 6 small new potatoes
  • One onion
  • 2 Bell Peppers (colors of choice)
  • Fresh Brussel Sprouts
  • One small head of garlic
  • 4 tbsp Olive Oil
  • Salt & Pepper
  • 1 Tomato (Optional)
  • 4 Ounces Cheese (Optional)
  • Basil (Optional)
  • Four salmon/fish fillets
  • 4 tbsp Canna-Infused Olive Oil
  • 1 tbsp mustard
  • 1/2 tbsp Honey
  • 2 Lemons
  • 1/2 tbsp chopped dill
  • 1/2 tbsp chopped parsley

Preheat oven to 400 degrees. Trim Brussel sprouts and cut in half. Cut root vegetable into wedges and cut onions and peppers into strips. Slice tomatoes into four slices, mince garlic, and finely chop herbs.

Spread out onions and peppers on one sheet pan leaving room for fish and tomatoes to be added later. Mix one half of minced garlic with 4 tbsp of olive oil and season with salt and pepper. Toss peppers and onions in 2 tbsp of mixture. Bake on top rack for 5 minutes.

Arrange root vegetables on a separate baking sheet. Pour remaining garlic oil on root vegetables and toss to coat. Once onions have cooked for 5 minutes, remove from oven and put root vegetable on the top rack.

Mix remaining garlic with 3 tbsp Canna-oil, 2 tbsp lemon juice, 1 tbsp honey, 1 tbsp dijon mustard, dill, and parsley.

Arrange salmon (or fish of choice) and tomatoes on the sheet pan with onions and peppers. Top with garlic honey mustard glaze and top fish with lemon rounds. Top each tomato with 1 oz cheese.

Return onion pan with fish to the lower rack after root vegetables have cooked for 5 minutes. Cook everything an additional 15-20 minutes until fish is 145 degrees.

Remove from oven and transfer to a serving platter for a colorful presentation or dish up directly from sheet pans. Garnish tomatoes with basil. Enjoy!