BROILED SOCKEYE SALMON SALAD WITH BLUEBERRIES AND SWEET POTATOES

Start to finish: 30 minutes Serves 6 2 sweet potatoes, peeled and cut into 1½-inch chunks 2 tablespoons olive oil Kosher salt and ground black pepper 1 tablespoon brown sugar 1 tablespoon whole-grain mustard 1 teaspoon hot sauce 2 pounds sockeye salmon, cut into 6 pieces ¾ cup blueberries 6 cups mixed greens Balsamic glaze, to serve Feta cheese, to serve Fresh dill, to serve Heat the oven to 425 F. Line a baking sheet with foil. In a medium bowl, toss the sweet potatoes with the olive oil. Season with salt and pepper. Spread evenly on the prepared baking sheet and bake until tender and browned, turning occasionally, 20 to 25 minutes.

Once the sweet potatoes are cooked, remove them from the oven and heat the oven to broil. Spray another baking sheet with cooking spray.

In a small bowl, mix together the brown sugar, mustard, hot sauce and ½ teaspoon salt. Arrange the salmon pieces on the prepared pan and spread the brown sugar mixture over the top of each piece. Cook the salmon 4 inches from the broiler for 2 minutes, or until browned and cooked to the desired level.

Arrange 1 cup of greens on each serving plate. Top with a piece of salmon. Divide the roasted sweet potatoes among the plates, along with the blueberries. Drizzle with balsamic glaze and sprinkle with feta and fresh dill.

PER SERVING: 360 calories; 150 calories from fat (42 percent of total calories); 17 g fat (3 g saturated; 0 g trans fats); 100 mg cholesterol; 19 g carbohydrate; 3 g fiber; 8 g sugar; 36 g protein; 400 mg sodium.