Core Knowledge
Contents
Salmon Burritos
- Cook Time
- 20 minutes
- Serves
- 6
- Calories
- 390
- Protein
- 22g
- Total Fat
- 17g
- Saturated Fat
- 3g
- Carbohydrates
- 36g
- Dietary Fiber
- 5g
Ingredients
- 2 tbsp extra virgin olive oil
- 2 tsp lime juice
- 4 cloves garlic, minced
- 1 1/2 tsp dried ancho-chiles
- 2 tsp salt
- 1 lb salmon filet
- 1 sweet potato
- 1 zucchini
- 1 red onion
- 1 Anaheim chile
- 6 high-fiber tortillas
- 1 tsp cilantro, chopped
- 3 cups shredded cabbage
- 6 tsp low-fat sour cream
- lime wedges
Preparation
- Preheat oven to 425 degrees.
- Line two 12 x1 5-inch baking pans with aluminum foil.
- Whisk together 2 tablespoons of extra virgin olive oil, 2 teaspoons of lemon juice, 4 cloves of minced garlic, 1 1/2 teaspoons of ground dried ancho-chiles, and 2 teaspoons of salt.
- Rinse salmon filet and pat dry.
- Brush flesh side of salmon with 2 tablespoons of lime-cilantro marinade. Set aside.
- Chop 1 sweet potato, 1 zucchini, 1 red onion, and 1 Anaheim chile.
- In a medium bowl, toss the sweet potato, zucchini, onion, and Anaheim chile with the remaining marinade.
- Arrange vegetables in a single layer on the baking pans.
- Roast vegetables for 10 minutes, then add salmon, skin side down, to one pan and return to oven.
- Continue roasting for 7-10 minutes or until potatoes are tender when pierced and salmon is opaque but still moist-looking in center of thickest part.
- Remove skin from salmon and slice fillet into six equal portions.
- Spoon vegetable mixture equally onto warm tortillas.
- Top each with a piece of salmon and 1/6 teaspoon of chopped cilantro, 1/2 cup of shredded cabbage, and 1 teaspoon of sour cream.
- Fold tortilla over the filling, and serve with lime wedges.
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