Grilled Sheet-Pan Umami Salmon & Veggies


  • Nonstick cooking spray
  • 2 garlic cloves, minced
  • 3 Tbsp Our Family® Olive Oil
  • 2 Tbsp Our Family® Umami Mushroom Seasoning Blend
  • 1 lb. Our Family® Red Potatoes, quartered
  • ½ medium red onion, cut into 1-inch chunks
  • 3 cups Our Family® Frozen Broccoli Florets, thawed
  • 2 cups baby carrots
  • 4 skinless salmon fillets (about 5 oz. each)


Approximate nutritional values per serving (1 salmon fillet, 1 ¼ cups vegetables): 450 Calories, 21g Fat, 3g Saturated Fat, 90mg Cholesterol, 1009mg Sodium, 27g Carbohydrates, 6g Fiber, 7g Sugars, 0g Added Sugars, 36g Protein


  1. Prepare outdoor grill for direct grilling over medium heat; line rimmed baking pan with nonstick foil and spray with cooking spray. In small bowl, whisk garlic, oil and seasoning blend. Makes about ¼ cup.
  2. In large bowl, toss potatoes, onion, broccoli, carrots and 2 tablespoons garlic mixture; spread on prepared pan. Place pan on hot grill rack; cover and cook 20 minutes or until vegetables are tender-crisp, stirring once.
  3. Push vegetable mixture to 1 side of pan; place salmon on opposite side. Brush salmon with remaining 2 tablespoons garlic mixture; cover and cook 12 minutes or until internal temperature of salmon reaches 145° and vegetables are tender. Makes about 5 cups vegetables.

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