Sheet-Pan Salmon with Sweet Potatoes & Broccoli

• 分量: 4 servings
• 総時間: 45 minutes

材料

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

手順

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.

栄養

• カロリー: 504 kcal
• 脂肪総量: 26 g
• 飽和脂肪: 6 g
• 不飽和脂肪: 0 g
• コレステロール: 83 mg
• ナトリウム: 642 mg
• 炭水化物総量: 34 g
• 食物繊維: 7 g
• 糖質総量: 7 g
• タンパク質: 34 g