Sheet-Pan Salmon with Sweet Potatoes & Broccoli 4

• 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°F. Line a large rimmed baking sheet with foil and coat with cooking spray.
2. Combine 3 tablespoons mayonnaise and 1 teaspoon chili powder in a small bowl. 
3. Set aside.
4. Toss 2 sweet potatoes with 2 teaspoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Spread on the prepared baking sheet. 
5. Roast for 15 minutes.
6. Meanwhile, toss 4 cups broccoli with the remaining 2 teaspoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in the same bowl. 
7. Remove the baking sheet from oven. Stir the sweet potatoes and move them to the sides of the pan. Arrange 1 1/4 pounds salmon in the center of the pan and spread the broccoli on either side, among the sweet potatoes. 
8. Spread 2 tablespoons of the mayonnaise mixture over the salmon. 
9. Bake until the sweet potatoes are tender and the salmon flakes easily with a fork, about 15 minutes.
10. Meanwhile, add lime zest and lime juice from 1 lime to the remaining 1 tablespoon mayonnaise; mix well.
11. Divide the salmon among 4 plates and top with 1/4 cup cheese and 1/2 cup cilantro. 
12. Divide the sweet potatoes and broccoli among the plates and drizzle with the lime-mayonnaise sauce. Serve with lime wedges and any remaining sauce