Makes: 4 Servings

Preparation Time: 15 minutes

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

Ingredients

For the Sweet Potato Oven Fries:

• 4 large low sodium sweet potatoes (yams)
• 1 1/2 tablespoons canola oil

For the Salmon Burgers:

• 1 can 14.75-ounce pink or red salmon
• 2 green onions, chopped
• 1/2 cup chopped red bell pepper
• 8 crackers, unsalted tops (saltine-like), crushed
• 2 teaspoons lemon juice
• 2 Egg whites from 2 eggs, whisked
• 2 tablespoons plain low-fat yogurt
• 1/4 teaspoon ground black pepper
• cooking spray
• 4 whole-wheat buns
• 8 leaves Bibb Lettuce
• 2 medium tomatoes (sliced)
• 1 tablespoon lemon pepper seasoning blend

Directions

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

Source: Produce For Better Health Foundation

Nutrition Information

Serving Size: 1/4 of the recipe