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Salmon Burritos with Chile-Roasted Vegetables





Yields
Makes 6 servings (serving size: 1 burrito)



Total Time
45 mins

We replaced the usual rice with pan-roasted sweet potatoes, onions, and poblano chiles, giving this burrito a healthy dose of fiber as well as heart-protecting micronutrients such as carotenoids (in the sweet potatoes), flavonoids (onions), folic acid (cabbage), and omega-3 fatty acids (salmon). Prep and Cook Time: about 45 minutes.

Salmon Burritos with Chile-Roasted Vegetables




Karen Steffens
 2 tablespoons olive oil
 2 teaspoons lime juice
 4 cloves garlic, peeled and minced
 1 1/2 teaspoons ground dried chiles
 1 1/2 teaspoons salt
 1 pound boned salmon fillet (about 1 in. thick)
 1 large Garnet or Jewel sweet potato, peeled, quartered lengthwise, then sliced 1/4 inch thick
 1 zucchini, halved lengthwise, then sliced 1/3 inch thick
 1 red onion, peeled, halved lengthwise, and cut into 1/4-inch-thick wedges
 1 fresh poblano chile, stemmed, seeded, and chopped
 6 whole-wheat flour tortillas (10 in. wide), warmed
  Chopped cilantro, shredded cabbage, low-fat sour cream, and lime wedges
Step 1
1

Preheat oven to 425°. Line two 12- by 15-inch baking pans with aluminum foil.

Step 2
2

Whisk together the olive oil, lime juice, garlic, ground dried chiles, and salt.

Step 3
3

Rinse salmon and pat dry. Brush flesh side of salmon with 2 tablespoons of the lime-chile marinade. Set aside.

Step 4
4

In a medium bowl, toss the sweet potato, zucchini, onion, and chile with the remaining marinade. Arrange vegetables in a single layer on the baking pans.

Step 5
5

Roast vegetables for 10 minutes, then add salmon, skin side down, to one pan and return to oven. Continue roasting until potatoes are tender when pierced and salmon is opaque but still moist-looking in center of thickest part, 7 to 10 minutes.

Step 6
6

Remove skin from salmon and slice fillet into six equal portions.

Step 7
7

Spoon vegetable mixture equally onto warm tortillas. Top each with a piece of salmon and a little cilantro, cabbage, and sour cream. Fold tortilla over the filling. Serve with more sour cream and the lime wedges.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 325Calories from Fat 39
% Daily Value *
Total Fat 14g22%

Saturated Fat 2.5g13%
Cholesterol 45mg15%
Sodium 852mg36%
Total Carbohydrate 30g10%

Dietary Fiber 3.4g14%
Protein 19g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.