Place the salmon, Dijon mustard, and olive oil in a large resealable freezer bag. Lightly squish to combine the ingredients.
Staple the medium bag to the large bag above the seal and freeze.
Thaw.
Preheat the oven to 400° and line a baking sheet with foil.
Bake the fish for 20 to 25 minutes until the salmon flakes easily.