Sheet-Pan Salmon With Sweet Potatoes & Broccoli
When it comes to the grocery runs these days, the shorter your time, the better. Here is a recipe of only 8 ingredients, minus water, salt and pepper.
- 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
- 1/2 tsp salt, divided
- 1/4 tsp ground pepper, divided
- 4 cups broccoli florets (8 oz; 1 medium crown)
- 1 1/4 pounds salmon fillet, cut into 4 portions
- 2 limes, 1 zested and juiced, 1 cut into wedges for serving
- 1/4 cup crumbled feta or cottage cheese
- 1/2 cup chopped fresh cilantro
1. Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil and coat with cooking spray.
2. Combine mayo and chili powder in a small bowl. Set aside.
3. Toss sweet potatoes with 2 tsp oil, 1/4 tsp salt, and 1/8 tsp pepper in a medium bowl. Spread on the prepared baking sheet. Roast for 15 minutes.
4. Meanwhile, toss broccoli with the remaining 2 tsp oil, 1/4 tsp sal and 1/8 tsp pepper in the same bowl. Removed the baking sheet from oven. Stir the sweet potatoes and move them to the sides of the pan. Arrange salmon in the center of the pan and spread the broccoli on either side, among the 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.
5. Meanwhile, add lime zest and lime juice to the remaining 1 Tbsp mayonnaise; mix well.
6. Divide the salmon among 4 plates and top with cheese and 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.
SERVES 4: 4oz salmon, 1 1/4 cups vegetables, 2 tsp sauce each.
CAL 504, CARB 34g (7g fiber, 7g sugars), FAT 26g (6 g sat fat), PRO 34 g, CHOL 83 mg, SODIUM 642 mg, POTASSIUM 1,211 mg.
SOURCE: Diabetes Living, Fall 2020
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