Recipe: Salmon Burritos with Chili-Roasted Vegetables

Recommended by Tony Horton

Want to go south of the border with Señor Horton? Tony's favorite healthy Tex-Mex salmon burritos pack a big protein wallop and are full of healthy omega-3 fatty acids. And the chili-marinated veggies will have your taste buds saying, "Olé!"

• 2 Tbsp. olive oil
• 2 tsp. lime juice
• 4 cloves garlic, peeled and minced
• 1-1/2 tsp. ground dried chili peppers
• 1-1/2 tsp. salt
• 1 1-pound boneless salmon fillet (about 1 in. thick)
• 1 large sweet potato, peeled, quartered lengthwise, then sliced 1/4 in. thick
• 1 zucchini, halved lengthwise, then sliced 1/3 in. thick
• 1 red onion, peeled, halved lengthwise, and cut into 1/4 in.–thick wedges
• 1 fresh poblano chile, stemmed, seeded, and chopped
• 6 whole-wheat flour tortillas (10 in. wide), warmed
• Cilantro, chopped
• Cabbage, shredded
• Lime wedges
• Sour cream (optional)

Preheat oven to 425 degrees. Line two 12-by-15-in. baking pans with aluminum foil. Whisk olive oil, lime juice, garlic, ground dried chili, and salt together. Rinse salmon and pat dry. Brush flesh side of salmon with 2 Tbsp. lime-chili marinade. Set aside. In medium bowl, toss sweet potato, zucchini, onion, and poblano chili with remaining marinade. Arrange vegetables in single layer on baking pans. 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. Remove skin from salmon and cut fillet into six equal portions. Place each warm tortilla on plate and spoon one-sixth of vegetable mixture onto each tortilla. Top each portion with one piece of salmon and a little cilantro, cabbage, and sour cream. (Or you can omit sour cream to remove all saturated fat from meal.) Fold tortillas around filling to make burritos. Serve with a bit more sour cream (optional) and the lime wedges. Makes 6 servings.

Preparation Time: 25 minutes

Cooking Time: 20 minutes

Nutritional Information (per serving):
Calories	Protein	Fiber	Carbs	Fat Total	Saturated Fat
325	19 g	3 g	30 g	14 g	2 g