Directions

1. Preheat oven to 425f.
2. Line baking sheet with foil and lightly grease with cooking spray.
3. In a small bowl, mix together the mayonnaise and chilli powder then set aside.
4. In a large bowl, toss the sweet and white potatoes with 3 tsp olive oil, 1/4 tsp salt and 1/4 tsp pepper.
5. Spread potatoes evenly over the baking sheet and bake for 20 minutes.
6. While the potatoes are baking, add the broccoli florets to the same bowl the potatoes were in and toss with the remaining 3 tsp olive oil, 1/4 tsp of salt and 1/4 tsp pepper.
7. Spread 2 tbsp of the mayonnaise mixture evenly over the salmon portions. Reserve 1 tbsp of the mayonnaise mixture.
8. Once the potatoes have cooked for 20 minutes, remove the tray from the oven and flip the potatoes.
9. Place the salmon portions and broccoli florets on the baking tray nestling them in between the potatoes and bake for 15 minutes until the salmon is cooked through.
10. Stir the lime juice with the remaining mayonnaise mixture.
11. To serve divide the salmon portions, broccoli and potatoes between five plates. Top each one with some of the feta and cilantro. Drizzle with the lime mayo sauce.