Foil-Pan Salmon and Veggies


Main Dish
Foil-Pan Salmon and Veggies

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Why do we love this recipe? We pre-steamed the veggies so when we add them to the foil pan and grill them, everything is perfectly cooked and done at the same time.

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Servings and Ingredients

Serves 2
1 package(s) Hy-Vee Short Cuts steam bag broccoli florets
1 c. Hy-Vee Short Cuts julienne bell pepper strips
½ c. petite baby carrots
2 tbsp. Hy-Vee canola oil
½ tsp. sesame oil
2 (4-oz. each) skinless salmon fillets
Hy-Vee salt
Hy-Vee ground black pepper
2 tbsp. Hy-Vee Hickory House Asian Glazin' teriyaki wing sauce, plus additional for serving
Sesame seesd, for garnish
Green onions, sliced, for garnish

Things To Grab

  • Charcoal or gas grill
  • Aluminum foil
  • Hy-Vee nonstick cooking spray
  • Microwave-safe bowl
  • Plastic wrap
  • Paper towels
  • Meat thermometer


  1. Preheat a charcoal or gas grill for direct cooking over medium-high heat. Cut 4 (12x15-inch each) pieces of heavy foil. Stack 2 sheets together; fold and crimp edges to form 7x5-inch foil pans. Spray each pan with nonstick spray; set aside.

  2. Steam broccoli in microwave according to package directions; set aside. Combine bell pepper, carrots, and 2 tablespoons water in a microwave-safe bowl. Cover and microwave on HIGH for 2 minutes; drain; toss with steamed broccoli. Stir in canola and sesame oils. Divide mixture between pans.

  3. Pat salmon dry; place fillets on top of veggies. Season with salt and black pepper. Brush with teriyaki wing sauce. Grill for 8 to 10 minutes or until salmon flakes with a fork (145 degrees). Sprinkle with sesame seeds and green onion, if desired. Serve with additional teriyaki wing sauce, if desired.

Nutrition facts


430 Calories per serving

Amounts Per Serving

  • Total Fat: 31g
  • Cholesterol: 60mg
  • Sodium: 790mg
  • Total Carbohydrates: 12g
  • Protein: 26g

Daily Values

Iron 6%
Calcium 4%
Vitamin D 60%
Potassium 20%

Recipe Source:

Seasons June 2019