This colorful, casual meal is surprisingly healthy and easy to prepare.
ÂPrep Time: 15 MinÂ
 Cook Time: 40 Min
 Ready In: 55 Min
Servings: 4
Ingredients:
 For the Sweet Potato Oven Fries:
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- 4 large sweet potatoes Â
- 1 1/2 tablespoons canola oil Â
- 1 tablespoon lemon pepper seasoning blend Â
For the Salmon Burgers:
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- 1 (14.75-ounce) can pink or red salmon Â
- 2 green onions, chopped Â
- 1/2 cup chopped red bell pepper Â
- 8 crackers, unsalted tops (saltine-like), crushed Â
- 2 teaspoons lemon juice Â
- 2 egg whites from 2 eggs, whisked Â
- 2 tablespoons plain low-fat yogurt Â
- 1/4 teaspoon ground black pepper Â
- cooking spray Â
- 4 whole-wheat buns Â
- 2 medium tomatoes (sliced) Â
- 8 leaves bibb lettuce Â
Directions:
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- Place oven rack in center and heat oven to 425°F. Â
- Wash and scrub sweet potatoes. Slice into wedges, length-wise. Â
- In a large bowl, toss potato wedges with canola oil and seasoning. Â
- Spread wedges on a cookie sheet. Roast in the oven, turning occasionally, until tender and golden brown, about 30-40 minutes. Â
- While sweet potatoes are roasting, prepare salmon burgers. Drain salmon; place in a medium mixing bowl and flake. Â
- Fold in green onions and red pepper, crushed crackers, lemon juice, egg whites, yogurt and pepper. Â
- Shape into 4 patties. Â
- Coat a large nonstick skillet lightly with cooking spray; heat over medium-high heat. Â
- Cook salmon burgers until golden brown. Turn, and continue cooking until other side is golden brown. Â
- Serve burgers on whole-wheat buns with sliced tomatoes and lettuce, and sweet potato oven fries. Â
Nutritional Information:
Amount per serving: Calories: 490; Total Fat: 14 g; Saturated Fat: 2 g; Trans Fat: 0 g; Cholesterol: 45 mg; Sodium: 590 mg; Carbohydrate: 69 g; Fiber: 11 g; Protein, 25 g.
Recipe courtesy of "What's Cooking? USDA Mixing Bowl" and the Produce for Better Health Foundation.