Sheet-Pan Salmon with Sweet Potatoes & Broccoli

• 분량: 4 servings
• 총 시간: 45 minutes

재료

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

방향

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.

영양 정보

• 칼로리: 504 kcal
• 지방 전체: 26 g
• 포화 지방: 6 g
• 불포화 지방: 0 g
• 콜레스테롤: 83 mg
• 나트륨: 642 mg
• 탄수화물 전체: 34 g
• 식이섬유: 7 g
• 총 당류: 7 g
• 단백질: 34 g