The vibrant combo of cheese, cilantro, chili, and lime--inspired by Mexican street corn--makes this salmon sheet-pan dinner burst with flavor.

Sara Haas, R.D.N., L.D.N.
Source: Diabetic Living Magazine, Fall 2020
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Ingredients

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Directions

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  • Preheat oven to 425 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray.

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  • 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 the same bowl. Remove 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 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.

Nutrition Facts

504 calories; protein 34g 68% DV; carbohydrates 34g 11% DV; exchange other carbs 2.5; dietary fiber 7g 28% DV; sugars 7g; fat 26g 40% DV; saturated fat 6g 30% DV; cholesterol 83mg 28% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium 1211mg 34% DV; sodium 642mg 26% DV; thiamin -1mg -100% DV.