Salmon Burgers and Sweet Potato Oven Fries

A colorful, casual meal that's surprising simple to prepare.

• Prep: 25 min
• Cook: 40 min
• Total: 1 hr 5 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• Nut-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• quick
• healthy
• savory
• classic
• bake
• fry

Ingredients

• 4 sweet potatoes (large, low sodium)
• 1.5 tablespoon canola oil
• 1 can salmon (14.75-ounce, pink or red)
• 2 green onions (chopped)
• 0.5 cup red bell pepper (chopped)
• 8 crackers (unsalted tops, saltine-like, crushed)
• 2 teaspoon lemon juice
• 2 egg whites (whisked)
• 2 tablespoon yogurt (plain, low-fat)
• 0.25 teaspoon black pepper (ground)
• 1 dash cooking spray
• 4 whole-wheat buns
• 8 Bibb lettuces
• 2 tomatoes (medium, sliced)
• 1 tablespoon lemon pepper seasoning blend (low sodium)

Instructions

1. Place oven rack in center, heat oven to 425 °F. Wash and scrub sweet potatoes, slice into wedges, length-wise.
2. In a large bowl, toss potato wedges with canola oil and seasoning.
3. Spread on cookie sheet.
4. Roast in the oven, turning occasionally, until tender and golden brown, about 30 to 40 minutes.
5. While sweet potatoes are roasting, prepare salmon burgers.
6. Drain salmon; place in a medium mixing bowl and flake.
7. Fold in green onions and red pepper, crushed crackers, lemon juice, egg whites, yogurt, and black pepper.
8. Shape into 4 patties.
9. Coat large nonstick skillet lightly with cooking spray; heat.
10. Cook salmon burgers until golden brown, turn, and continue cooking until other side is golden brown.
11. Serve burgers with sliced tomatoes and lettuce, and sweet potato oven fries.

Notes

Serving Suggestions: Serve with a glass of 100% berry juice blend.

Nutrition (per serving)

• Calories: 540
• Protein: 36.7 g
• Carbohydrates: 71.7 g
• Fat: 12.7 g
• Fiber: 10.4 g
• Sodium: 736 mg
• Saturated Fat: 1.9 g
• Sugar: 19.2 g
• Cholesterol: 88 mg