The final few months of the year are usually pretty busy for us and this year is no exception. To make the best use of the limited time we have to cook on weeknight evenings, I gravitate to one dish meals. I’m especially partial to sheet-pan dinners. I love the convenience of putting a protein with veggies, and/or a starch together in the oven and having the entire meal ready all at once, as opposed to trying to juggle the individual components of the meal to all be done at the same time. I was never very good at that aspect of meal preparation.

Salmon is a great protein option for sheet-pan meals. Here, it is combined with a seasonal favorite, sweet potatoes. Broccoli fills the green veggie role for the meal. A spicy mayo mixture, some feta cheese and cilantro round out the dish and make a wonderful meal in under an hour!

Salmon with Sweet Potatoes & Broccoli

Salmon with Sweet Potatoes & Broccoli (adapted from eatingwell.com) Total Time Required: 45 minutes, Active: 30 minutes, Makes: 4 servings

Ingredients:

• 3 tablespoons mayonnaise
• 1 teaspoon chili powder
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 4 teaspoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon ground pepper, divided
• 8 ounces (about 4 cups) broccoli florets
• 1-1/4 pounds salmon fillet, cut into 4 portions
• 2 limes, divided
• 1/4 cup crumbled feta cheese
• 1/2 cup chopped fresh cilantro

Directions:

Preheat the oven to 425ºF. Coat a large rimmed baking sheet with cooking spray.

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

Combine the mayo & chili powder.

Toss the sweet potatoes with 2 teaspoons of the oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper in a medium bowl. Spread the potatoes on the prepared baking sheet. Roast them for 15 minutes.

Toss the potatoes with oil, salt, & pepper and spread them on the prepared baking sheet.

Meanwhile, toss broccoli with the remaining 2 teaspoons of oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper in the same bowl.

Toss the broccoli with oil, salt, & pepper.

Remove the baking sheet from oven. Spread the broccoli amongst the sweet potatoes, stirring the vegetables together, then move them to the two sides of the baking sheet.

Add the broccoli to the baking sheet and move the vegetables to the two sides of the pan.

Arrange the salmon in the center of the pan and spread 2 tablespoons of the mayonnaise mixture over the salmon.

Add the salmon to the baking sheet and spread some of the mayo mixture over it.

Bake until the sweet potatoes and broccoli are tender and the salmon flakes easily with a fork, about 15 minutes.

Bake until all the elements are cooked through.

Meanwhile, add the zest and juice of one lime to the remaining tablespoon of seasoned mayonnaise. Mix well.

Add the lime zest and juice to the remaining mayonnaise.

Divide the sweet potatoes and broccoli among 4 plates and drizzle the vegetables with the lime-mayonnaise sauce.

Add the vegetables to the plates and drizzle them with the lime-mayo sauce.

Divide the salmon among the plates and top the fish with cheese and cilantro. Serve with lime wedges and remaining sauce.

Add the salmon to the plates and top the pieces with the cheese and cilantro.

A sensational & seasonal sheet-pan supper!  ~Linda

Salmon with Sweet Potatoes & Broccoli (adapted from eatingwell.com) Total Time Required: 45 minutes, Active: 30 minutes, Makes: 4 servings

Ingredients:

• 3 tablespoons mayonnaise
• 1 teaspoon chili powder
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 4 teaspoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon ground pepper, divided
• 8 ounces (about 4 cups) broccoli florets
• 1-1/4 pounds salmon fillet, cut into 4 portions
• 2 limes, divided
• 1/4 cup crumbled feta cheese
• 1/2 cup chopped fresh cilantro

Directions:

Preheat the oven to 425ºF. Coat a large rimmed baking sheet with cooking spray.

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

Toss the sweet potatoes with 2 teaspoons of the oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper in a medium bowl. Spread the potatoes on the prepared baking sheet. Roast them for 15 minutes.

Meanwhile, toss the broccoli with the remaining 2 teaspoons of oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper in the same bowl.

Remove the baking sheet from the oven. Spread the broccoli amongst the sweet potatoes, stirring the vegetables together, then move them to the two sides of the baking sheet.

Arrange the salmon in the center of the pan and spread 2 tablespoons of the mayonnaise mixture over the salmon.

Bake until the sweet potatoes and broccoli are tender and the salmon flakes easily with a fork, about 15 minutes.

Meanwhile, add the zest and juice of one lime to the remaining tablespoon of the mayonnaise mixture and mix well.

Divide the sweet potatoes and broccoli among 4 plates and drizzle the vegetables with the lime-mayonnaise sauce. Divide the salmon among the plates and top the fish with the cheese and cilantro. Serve with lime wedges and remaining sauce.