Salmon Burritos with Chile-Roasted Vegetables

Salmon Burritos with Chile-Roasted Vegetables
Photo by Karen Steffens


  • 4 cloves garlic, peeled and minced
  • 1 pound boned salmon fillet (about 1 in. thick)
  • 1 fresh poblano chile, stemmed, seeded, and chopped
  • 6 whole-wheat flour tortillas (10 in. wide), warmed
  • 2 tablespoons olive oil
  • Chopped cilantro, shredded cabbage, low-fat sour cream, and lime wedges
  • 2 teaspoons lime juice
  • + 5 more ingredients
    • 1 ½ teaspoons salt
    • 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 ½ teaspoons ground dried chiles
    • 1 zucchini, halved lengthwise, then sliced 1/3 inch thick

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...

View full recipe at My Recipes


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