West Coast Burrito.

Step 1: Preheat the oven to 400°F (200°C)

Step 2: Garlic aioli: Whisk 1 tsp (5 mL) of the minced garlic, the sour cream, lemon juice, 2 Tbsp (30 mL) of the chopped parsley, and the Dijon mustard together in a small bowl until they are well blended.

Step 3: Set the garlic aioli aside and refrigerate until ready to use.

Step 4: Burrito vegetables: In a medium frying pan, heat 2 Tbsp (30 mL) of the oil over medium heat. Add the celery, green pepper, corn, onion, zucchini, remaining 1 tsp (5 mL) of minced garlic, and the salt and pepper.

Step 5: Sauté until the vegetables are just starting to brown. Cover the pan with a lid and set aside.

Step 6: Salmon: Heat the remaining 2 Tbsp (30 mL) of vegetable oil in a large frying pan over medium-high heat. Lightly salt and pepper the salmon, and then sear it for 2 minutes per side.

Step 7: To assemble and bake the burritos: Lay out four tortillas across the counter top.

Step 8: In the centre of each tortilla, in the following order, distribute equal portions of rice, sautéed vegetables, salmon, feta, mozzarella, garlic aioli, and organic greens.

Step 9: Roll the two shorter sides of the tortilla toward the centre, then roll the side that is closest to you over and tuck the tortilla so that all sides are secure.

Step 10: Place the four burritos on a greased baking sheet and bake in the preheated oven for 5 to 8 minutes.

Step 11: Remove them from the oven and let sit 1 minute.

Step 12: To serve: Set out four plates. Cut each burrito in half.

Step 13: Lay one half on each plate and stack the corresponding half on it.

Step 14: Top with salsa and garnish with the remaining chopped parsley.

Step 15: For a larger meal, serve with a tossed green salad.