Salmon Burritos with Chile-Roasted Vegetables

Salmon Burritos with Chile-Roasted Vegetables
Photo by Karen Steffens

Ingredients

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

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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