Salmon Burgers and Sweet Potato Oven Fries
A colorful, casual meal that's surprising simple to prepare.
- Yield
- 4 Servings
- Serving size
- 1/4 of the recipe
- Rating
- 3.54 of 5 (198 ratings)
Food groups
- Grains: 1 1/2 ounces
- Protein Foods: 4 ounces
- Vegetables: 2 cups
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 (low sodium)
Directions
- Place oven rack in center, heat oven to 425 °F. Wash and scrub sweet potatoes, slice into wedges, length-wise.
- In a large bowl, toss potato wedges with canola oil and seasoning.
- Spread on cookie sheet.
- Roast in the oven, turning occasionally, until tender and golden brown, about 30 to 40 minutes.
- While sweet potatoes are roasting, prepare salmon burgers.
- Drain salmon; place in a medium mixing bowl and flake.
- Fold in green onions and red pepper, crushed crackers, lemon juice, egg whites, and yogurt.
- Shape into 4 patties.
- Coat large nonstick skillet lightly with cooking spray; heat.
- Cook salmon burgers until golden brown, turn, and continue cooking until other side is golden brown.
- Serve burgers with sliced tomatoes and lettuce, and sweet potato oven fries.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 540.02 |
| Total Fat | 12.72 g |
| Saturated Fat | 1.9 g |
| Monounsaturated Fat | 5 g |
| Polyunsaturated Fat | 4 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.5 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 1 g |
| Cholesterol | 87.61 mg |
| Carbohydrates | 71.7 g |
| Dietary Fiber | 10.38 g |
| Total Sugars | 19.19 g |
| Added Sugars included | 1 g |
| Protein | 36.74 g |
| Calcium | 243 mg |
| Potassium | 1805 mg |
| Sodium | 735.84 mg |
| Copper | 1 mg |
| Iron | 4 mg |
| Magnesium | 116 mg |
| Phosphorus | 468 mg |
| Selenium | 55 mg |
| Zinc | 2 mg |
| Vitamin A | 2390 mcg |
| Vitamin B6 | 0.9 mg |
| Vitamin B12 | 5.3 mcg |
| Vitamin C | 89 mg |
| Vitamin D | 15 mcg |
| Vitamin E | 5 mg |
| Vitamin K | 55 mcg |
| Folate | 81 mcg |
| Thiamin | 0.5 mg |
| Riboflavin | 0.7 mg |
| Niacin | 13 mg |
| Choline | 139 mg |
Notes
Serving Suggestions: Serve with a glass of 100% berry juice blend.
Recipes you may also like
- Falafel with Yogurt Sandwich
- Picadillo
- Food Group Funny Face
- Zingy Lemon Chicken Pasta
- Pasta with Greens, Beans, and Chicken
- Pasta Bolognese
- Fiesta Lettuce Wraps and Pepper Boats
- Beef & Potatoes
Source
Recipe by: Produce for Better Health Foundation
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/salmon-burgers-and-sweet-potato-oven-fries. Federal works are public domain in the United States.