Sheet-Pan Salmon with Sweet Potatoes and Broccoli

Looking for a colorful recipe to spice up your next family dinner? This simple, 45-minute recipe, inspired by Mexican street corn, will surely be a hit with everyone at the table.

Salmon is an excellent source of high-quality protein, rich in omega-3 fatty acids, potassium, and B vitamins. Omega-3 fatty acids can help prevent cardiovascular disease (one of the leading causes of death for adults in the United States), cancer, dementia, and Alzheimer’s disease.

Ketogenic Eating Plans: What Are They? Are They Healthy?


  • 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



  1. Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with foil and coat with cooking spray.
  2. Combine mayonnaise 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.
  4. Spread on the prepared baking sheet. Roast for 15 minutes.
  5. Meanwhile, toss broccoli with the remaining 2 tsp. oil, 1/4 tsp. salt, and 1/8 tsp. pepper in the same bowl.
  6. 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.
  7. Spread 2 Tbsp. of the mayonnaise mixture over the salmon.
  8. Bake until the sweet potatoes are tender and the salmon flakes easily with a fork, about 15 minutes.
  9. Meanwhile, add lime zest and lime juice to the remaining 1 Tbsp. mayonnaise; mix well.
  10. Divide the salmon among 4 plates and top with cheese and cilantro.
  11. Divide the sweet potatoes and broccoli among the plates and drizzle with the lime-mayonnaise sauce. Serve with lime wedges and any remaining sauce.
Gale Pearson

About Gale Pearson, MS, RDN, CDCES

Gale Pearson, MS, RDN, CDCES is a Registered Dietitian and Certified Diabetes Educator with over 25 years of experience working with patients on dietary and nutrition wellness planning. Gale received her undergraduate degree from Hampton University and her Master of Science in Nutrition and Dietetics from Howard University.

With extensive experience in nutrition counseling, Gale works with her patients to develop strategies to improve their eating habits and lifestyles, in turn helping them to manage their weight and medical conditions. She credits witnessing her patients’ symptoms and overall health improvement as a result of the lifestyle changes as one of the most gratifying and rewarding aspects of her career.

At TPMG Nutrition Services in Newport News and Williamsburg, Gale provides one-on-one consultations, nutrition and weight management counseling, and diabetes education.

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