• Cut broccoli into florets; peel stalks and cut into 1/4-inch pieces. Toss broccoli and sweet potatoes with 2 tbsp EVOO and 1/2 tsp fine sea salt. Arrange in a single layer on 1 1/2 sheet pans. Bake at 425° for 25 min. Remove half-full sheet from oven. Carefully add salmon to the empty half and drizzle with 1 tbsp EVOO; sprinkle with 1/8 tsp fine sea salt. Bake 8 to 10 min. In a small bowl, combine mustard, vinegar and chives. Drizzle 1/2 tsp EVOO over each salmon fillet and top each with 1 tbsp mustard mixture.


Nutrition Facts

410 calories; 25 g total fat; 3 g saturated fat; 529 mg sodium. 22 g carbohydrates; 4 g fiber; 7 g sugar; 26 g protein;