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Name: Salmon with Sweet Potatoes & Broccoli
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: not set
Ingredients: 3 tablespoons Mayonnaise low-fat; 1 teaspoon Chilli Powder; 2 medium Sweet potatoes peeled and cut into 1-inch cubes; 4 teaspoons Olive oil divided; 1/2 teaspoon Salt; 1/4 teaspoon Pepper; 4 cups Broccoli Florets; 1.25 pounds Salmon filets; 2 limes 1 zested and juiced, 1 cut into wedges; 1/4 cup Crumbled Feta; 1/2 cup Fresh Cilantro chopped

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INGREDIENTS

3 tablespoons Mayonnaise ; low-fat
1 teaspoon Chilli Powder
2 medium Sweet potatoes ; peeled and cut into 1-inch cubes
4 teaspoons Olive oil ; divided
1/2 teaspoon Salt
1/4 teaspoon Pepper
4 cups Broccoli Florets
1.25 pounds Salmon filets
2 limes ; 1 zested and juiced, 1 cut into wedges
1/4 cup Crumbled Feta
1/2 cup Fresh Cilantro ; chopped

Servings

INSTRUCTIONS

Preheat oven to 425 deg. F. line a large rimmed baking sheet with foil and coat with cooking spray.

Combine mayonnaise and chili powder in a small bowl. Set aside.

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.

Meanwhile, toss broccoli with the remaining 2 tsp oil, 1/4 tsp salt, and 1/8 tsp pepper in a medium bowl.

Remove the baking sheet from oven. Stir the sweet potatoes and move them to the sides 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 lime juice to the remaining 1 Tbsp. mayonnaise; mix well.

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.

NOTES

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Salmon with Sweet Potatoes & Broccoli

3 tablespoons Mayonnaise low-fat
1 teaspoon Chilli Powder
2 medium Sweet potatoes peeled and cut into 1-inch cubes
4 teaspoons Olive oil divided
1/2 teaspoon Salt
1/4 teaspoon Pepper
4 cups Broccoli Florets
1.25 pounds Salmon filets
2 limes 1 zested and juiced, 1 cut into wedges
1/4 cup Crumbled Feta
1/2 cup Fresh Cilantro chopped

Preheat oven to 425 deg. F. line a large rimmed baking sheet with foil and coat with cooking spray.

Combine mayonnaise and chili powder in a small bowl. Set aside.

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.

Meanwhile, toss broccoli with the remaining 2 tsp oil, 1/4 tsp salt, and 1/8 tsp pepper in a medium bowl.

Remove the baking sheet from oven. Stir the sweet potatoes and move them to the sides 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 lime juice to the remaining 1 Tbsp. mayonnaise; mix well.

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.

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Nutrition

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Serving Size: 1 Serving (554g)
Recipe Makes: 4 Servings

Calories: 401
Calories from Fat: 116 (29%)

Amt Per Serving		% DV

	Total Fat 12.9g	17 %
	Saturated Fat 3.1g	15 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 2.3g
Cholesterol 86mg		26 %
Sodium 407.8mg		14 %
Potassium 1514.9mg		40 %
Total Carbohydrate 40.3g		12 %
	Dietary Fiber 10.9g	43 %
	Sugars, other 29.4g
Protein 37.8g		54 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 401

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