Salmon Burritos with Chile-Roasted Vegetables

Ingredients

• 1 large Garnet or Jewel sweet potato, peeled, quartered lengthwise, then sliced 1/4 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
• 1 ½ teaspoons salt
• 2 tablespoons olive oil
• + 5 more ingredients
• • 2 teaspoons lime juice
  • 4 cloves garlic, peeled and minced
  • 1 pound boned salmon fillet (about 1 in. thick)
  • 1 zucchini, halved lengthwise, then sliced 1/3 inch thick
  • 1 ½ teaspoons ground dried chiles

1. Preheat oven to 425°. Line two 12- by 15-inch baking pans with aluminum foil. 2. Whisk together the olive oil, lime juice, garlic, ground dried chiles, and salt. 3. Rinse salmon and pat dry. Brush flesh side of salmon with 2 tablespoons of the lime-chile marinade. Set aside. 4. In a medium bow...

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