Sheet-Pan Salmon with Sweet Potatoes & Broccoli
About
This meal is great for a busy night, and is a vibrant twist too with cheese, chili and lime flavors inspired by Mexican street corn!
Ingredients
- 3 Tbsp low-fat mayonnaise
- 1 tsp chili powder
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 4 tsp olive oil, divided
- 1/4 tsp salt, divided
- 1/4 tsp ground pepper, divided
- 4 cups broccoli florets (8 oz.; 1 medium crown)
- 1 1/4 lbs. salmon fillet, cut into 4 portions
- 2 limes, 1 zested and juiced, 1 cut into wedges for serving
- 1/4 cup crumbled feta or cotija cheese
- 1/2 cup chopped fresh cilantro
Directions
- Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with foil and coat with cooking spray.
- Combine 3 Tbsp mayonnaise and 1 tsp chili powder in a small bowl. Set aside.
- Toss 2 sweet potatoes with 2 tsp oil, ¼ tsp salt and ⅛ tsp pepper in a medium bowl. Spread on the prepared baking sheet. Roast for 15 minutes.
- Meanwhile, toss 4 cups broccoli with the remaining 2 tsp oil, ¼ tsp salt and ⅛ tsp pepper in the same bowl. Remove the baking sheet from oven. Stir the sweet potatoes and move them to the sides of the pan. Arrange 1¼ lbs. salmon in the center of the pan and spread the broccoli on either side, among the sweet potatoes. Spread 2 Tbsp of the mayonnaise mixture over the salmon. Bake until the sweet potatoes are tender and the salmon flakes easily with a fork, about 15 minutes.
- Meanwhile, add lime zest and juice from 1 lime to the remaining 1 Tbsp mayonnaise; mix well.
- Divide the salmon among 4 plates and top with ¼ cup cheese and ½ cup cilantro. Divide the sweet potatoes and broccoli among the plate and drizzle with the lime mayonnaise sauce. Serve with lime wedges and remaining sauce.