- 1 (16 ounce) package Archer Farms™ frozen wok bali vegetables
- 1 (16 ounce) package Archer Farms™ frozen Alaskan sockeye salmon fillets, thawed and patted dry
- 1/2 cup Archer Farms™ citrus orange dressing
- 2 tablespoons Archer Farms™ curry powder
- 1/4 cup whipping (heavy) cream
- Heat oven to 450 degrees F. Spray 18×24-inch sheet heavy-duty foil with cooking spray.
- Place frozen vegetables in center of foil; top with salmon fillets. Mix citrus dressing and curry powder together; spoon 2 tablespoons on top of each salmon fillet; spread evenly to coat. Reserve remaining dressing for sauce. Seal foil into packet and place on baking sheet.
- Bake about 25 minutes or until salmon is no longer translucent in center and flakes with fork.
- Meanwhile, mix remaining dressing and cream in small saucepan. Gently heat over low heat until hot, but not boiling. To serve, cut each fillet in half; serve with vegetables and cream sauce.