Salmon Burritos With Chile-Roasted Vegetables Recipe

Name: Salmon Burritos With Chile-Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 425u00b0. 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 bowl, toss the sweet potato, zucchini, onion, and chile with the remaining marinade. Arrange vegetables in a single layer on the baking pans.
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.
6
Remove skin from salmon and slice fillet into six equal portions.
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.

889

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 teaspoons lime juice, 4 cloves garlic, peeled and minced, 1 1/2 teaspoons ground dried chiles, and more.

Yes, Salmon Burritos With Chile-Roasted Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon Burritos With Chile-Roasted Vegetables

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