Description
A quick and flavorful recipe for baked salmon fajitas that combines tender salmon with vibrant bell peppers and onions, all seasoned with classic fajita spices and baked to perfection in just 12 minutes. Perfect for a healthy weeknight dinner or casual gathering, these salmon fajitas offer a delicious twist on traditional fajitas with a nutrient-packed, omega-3 rich main ingredient.
Ingredients
Salmon and Vegetables
- 1 lb salmon fillets, skin removed and cut into strips
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium onion, thinly sliced
Fajita Seasoning
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
To Serve
- 8 small flour or corn tortillas
- Optional toppings: lime wedges, fresh cilantro, sour cream, avocado slices, shredded cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the Fajita Seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper, mixing well to create your fajita spice blend.
- Season the Salmon and Veggies: Place the salmon strips, sliced bell peppers, and onions in a large bowl. Drizzle with olive oil, then sprinkle the fajita seasoning evenly over the mixture. Toss gently to coat everything thoroughly with the spices and oil.
- Arrange on Baking Sheet: Spread the salmon and vegetable mixture in a single layer on the prepared baking sheet to ensure even cooking.
- Bake the Fajitas: Bake in the preheated oven for 10-12 minutes, or until the salmon is opaque and flakes easily with a fork, and the vegetables are tender but still slightly crisp.
- Warm the Tortillas: While the salmon fajitas bake, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap them in foil and warm in the oven for 5 minutes.
- Serve: Remove the salmon and vegetables from the oven. Serve immediately by spooning the salmon fajita mixture onto the warmed tortillas. Add optional toppings like lime juice, fresh cilantro, sour cream, avocado slices, or shredded cheese as desired.
Notes
- Do not overcook the salmon to keep it moist and tender.
- Use fresh, firm salmon fillets for best results.
- Feel free to customize the vegetables by adding sliced mushrooms or zucchini.
- For a gluten-free option, use corn tortillas instead of flour tortillas.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
