Personal Pizza
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Read MoreSheet-Pan Salmon with Sweet Potatoes & Broccoli
Drescription
The vibrant combo of cheese, cilantro, chili and lime—inspired by Mexican street corn—makes this salmon sheet-pan dinner burst with flavor.
Ingredients
- 3 tablespoons low-fat mayonnaise
- 1 teaspoon chili powder
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 4 teaspoons olive oil, divided
- ½ teaspoon salt, divided
- ¼ teaspoon ground pepper, divided
- 4 cups broccoli florets (8 oz.; 1 medium crown)
- 1 ¼ pounds salmon fillet, cut into 4 portions
- 2 limes, 1 zested and juiced, 1 cut into wedges for serving
- ¼ cup crumbled feta or cotija cheese
- ½ cup chopped fresh cilantro
Directions
- Preheat oven to 425°F. Line a large rimmed baking sheet with foil and coat with cooking spray.
- Combine 3 tablespoons mayonnaise and 1 teaspoon chili powder in a small bowl. Set aside.
- Toss 2 sweet potatoes with 2 teaspoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Spread on the prepared baking sheet. Roast for 15 minutes.
- Meanwhile, toss 4 cups broccoli with the remaining 2 teaspoons oil, 1/4 teaspoon salt and 1/8 teaspoon 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 1 1/4 pounds salmon in the center of the pan and spread the broccoli on either side, among the sweet potatoes. Spread 2 tablespoons 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 lime juice from 1 lime to the remaining 1 tablespoon mayonnaise; mix well.
- Divide the salmon among 4 plates and top with 1/4 cup cheese and 1/2 cup cilantro. Divide the sweet potatoes and broccoli among the plates and drizzle with the lime-mayonnaise sauce. Serve with lime wedges and any remaining sauce.
