· 2 Tbsp. olive oil
· 4 cloves garlic, peeled and minced
· 1-1/2 tsp. ground dried chilies
· 1-1/2 tsp. salt
· 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 chili, stemmed, seeded, and chopped
· 6 whole whole wheat flour tortillas (10 in. wide), warmed
· Chopped cilantro, shredded cabbage, low-fat sour cream, and lime wedges
· Aluminum foil
Preheat oven to 425 degrees. Line two 12-by-15-in. baking pans with aluminum foil. Whisk the olive oil, lime juice, garlic, ground dried chili, and salt together. Rinse salmon and pat dry. Brush flesh side of salmon with 2 Tbsp. of the lime-chili marinade. Set aside. In a medium bowl, toss the sweet potato, zucchini, onion, and chili 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 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 slice fillet into 6 equal portions. 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. Makes 6 servings.
*Cut the sour cream from the recipe to remove all saturated fat from this meal.
Preparation Time: 25 minutes
Cooking Time: 20 minutes