Salt-Free Umami Ginger Salmon Sheet Pan Dinner Mix | Serves 4

ORGANIC | SALT-FREE Product Details: Made with Organic Ingredients Preservative Free No Added: Dairy, Eggs, Gluten, MSG, Nuts, Salt, Soy, Sugar Serves 4 Eco-Friendly Sustainable Paper Bags Ingredients: umami mushroom seasoning blend (organic onion, organic yellow mustard, organic porcini mushrooms, organic shiitake mushrooms, organic nutritional yeast, organic garlic, organic crushed red pepper, organic thyme, organic black pepper), organic sesame seeds, organic orange peel, organic arrowroot powder, organic gingerroot. YOU WILL NEED: 1 tablespoon honey 1 tablespoon coconut aminos or low sodium tamari sauce ¼ teaspoon sea salt, divided, optional 3 tablespoons extra virgin olive oil 4 (4-5 ounce) salmon fillets, skin removed 12 ounces fresh broccoli florets DIRECTIONS: Preheat oven to 400°F. Line a large rimmed baking sheet with aluminum foil and then parchment paper. Measure 1 tablespoon from seasoning packet and place in a small bowl. Whisk in honey, coconut aminos and ⅛ teaspoon salt, if desired. Set aside. In large bowl, combine remaining seasoning with olive oil and ⅛ teaspoon salt, if desired; mix well. Add salmon and broccoli to bowl. Toss to coat well. Let stand 5-10 minutes. Place salmon on one half of baking sheet and broccoli in a single layer on the other half. Bake 10 minutes. Brush both sides of salmon with reserved glaze. Stir broccoli. Continue baking until internal temperature of salmon reaches 145°F on an instant-read food thermometer, about 5-10 minutes. Makes 4 servings.