One-Pan Baked Salmon with Sweet Potatoes and Broccoli
As the sun takes center stage and the warmth of summer envelops us, there's more to consider than just sunscreen and hydration for optimal well-being. Incorporating omega-3 fatty acids into your diet becomes paramount during these sun-kissed months. Beyond being renowned for their supportive effects for joint health, omega-3s also play a role in supporting skin health. Join us on a journey to discover why these essential fatty acids are the unsung heroes of summer, from the sizzling beach days to the serene summer evenings.
2 limes, 1 zested and juiced, 1 cut into wedges for serving
¼ cup crumbled feta or cotija cheese
½ cup chopped fresh coriander
Directions: 1. Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray.
2. In a small bowl, combine mayonnaise and chili powder. Set aside.
3. In a medium bowl, toss kumara with 2 tsp. oil, 1/4 tsp. salt, and 1/8 tsp. pepper.
4. Spread the kumara on the prepared baking sheet and roast for 15 minutes.
5. In the same bowl, toss broccoli with the remaining 2 tsp. oil, 1/4 tsp. salt, and 1/8 tsp. pepper.
6. Remove the baking sheet from the oven. Stir the kumara and move them to the sides of the pan. Arrange salmon in the center and spread the broccoli on either side among the sweet potatoes.
7. Spread 2 tablespoons of the mayonnaise mixture over the salmon. Bake until the kumara is tender, and the salmon flakes easily with a fork, about 15 minutes.
8. Meanwhile, add lime zest and lime juice to the remaining 1 tablespoon mayonnaise; mix well.
9. Divide the salmon among 4 plates and top with cheese and coriander.
10. Divide the kumara and broccoli among the plates and drizzle with the lime-mayonnaise sauce. Serve with lime wedges and any remaining sauce.
While getting omega-3s through food sources like salmon is excellent, sometimes it's convenient to supplement, especially if you're unable to consume fish regularly.
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