Baked Salmon Fajitas 
How about a big sheet pan of delicious Salmon Fajitas to feed your whole crew tonight?
Always love a good sheet pan dinner, but this one is especially GOOD.
One pan means super EASY clean-up!
This quick salmon marinade produces extremely flavorful fish with a nice crispy coating – flakes perfectly for your fajitas.
Grab all of YOUR favorite toppings and get after it!
Makes about 4 servings
Ingredients:
- 2, 6 ounce salmon fillets
- 2 Tbsps fajita or cajun spice mix
- 1 fresh lime, juiced
- 2 Tbsps honey
- 2 Tbsps olive oil, or avocado oil
- 3 bell peppers (various colors), seeded and sliced
- 1 medium red onion, sliced
- 1 cup fresh, or frozen organic corn, thawed
- 2 green onions, thinly sliced
- 1 avocado, mashed
- whole wheat or Ezekiel tortillas, warmed
- fresh cilantro or parsley leaves
Instructions:
Preheat your oven to broil.
Place your salmon in a glass bowl, dish, or reusable plastic bag, then add in 1 Tablespoon the seasoning mix, honey, lime juice, and 1 Tablespoon of oil.
Gently toss and rub the salmon to evenly coat the fillets with your marinade mixture and seasonings. Refrigerate for at least 20 minutes, up to 2 hours.
Place your prepped bell peppers and red onion onto a large baking sheet. Do not use parchment paper as it may burn in the very hot oven!
Sprinkle with the remaining seasoning and drizzle with remaining 1 Tablespoon of oil. Use your clean hands to toss veggies well until they’re nicely coated.
Broil for 8 minutes, or until lightly browned and slightly charred.
Remove your pan from the oven and gently flip the veggies, then make some space and add in the salmon skin side down and also add in your corn.
Return your sheet pan to the oven and broil for about 10 more minutes, or until salmon is flaky and charred.
Add the tortillas to the tray for 1 minute just to heat up.
Remove from oven.
Using 2 forks flake your salmon and serve with your peppers & onions in warmed tortillas as shown.
Top with avocado, green onions and cilantro/parsley.
Serve with lime wedges.
Enjoy!
Rachel
Category: Lunch, Recipes
Servings: 4
Ingredients
- 2, 6 ounce salmon fillets
- 2 Tbsps fajita or cajun spice mix
- 1 fresh lime, juiced
- 2 Tbsps honey
- 2 Tbsps olive oil, or avocado oil
- 3 bell peppers (various colors), seeded and sliced
- 1 medium red onion, sliced
- 1 cup fresh, or frozen organic corn, thawed
- 2 green onions, thinly sliced
- 1 avocado, mashed
- whole wheat or Ezekiel tortillas, warmed
- fresh cilantro or parsley leaves
Instructions
- Preheat your oven to broil.
- Place your salmon in a glass bowl, dish, or reusable plastic bag, then add in 1 Tablespoon the seasoning mix, honey, lime juice, and 1 Tablespoon of oil.
- Gently toss and rub the salmon to evenly coat the fillets with your marinade mixture and seasonings. Refrigerate for at least 20 minutes, up to 2 hours.
- Place your prepped bell peppers and red onion onto a large baking sheet. Do not use parchment paper as it may burn in the very hot oven!
- Sprinkle with the remaining seasoning and drizzle with remaining 1 Tablespoon of oil. Use your clean hands to toss veggies well until they're nicely coated.
- Broil for 8 minutes, or until lightly browned and slightly charred.
- Remove your pan from the oven and gently flip the veggies, then make some space and add in the salmon skin side down and also add in your corn.
- Return your sheet pan to the oven and broil for about 10 more minutes, or until salmon is flaky and charred.
- Add the tortillas to the tray for 1 minute just to heat up.
- Remove from oven.
- Using 2 forks flake your salmon and serve with your peppers & onions in warmed tortillas as shown.
- Top with avocado, green onions and cilantro/parsley.
- Serve with lime wedges.
- Enjoy!
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