Salmon Sheet-Pan Fajitas, 1 Of My Fabulous Belly Filling.

Salmon Sheet-Pan Fajitas.

This quick salmon sheet-pan fajitas produces extremely flavourful fish with a nice crispy coating-flakes perfect for your fajitas.

Ingredients For Salmon Sheet-Pan Fajitas.

2, 6-ounce salmon fillets

2 tbsp fajita or cajun spice mix

1 fresh lime, juiced

2 tbsp honey

2 tbsp olive or avocado oil

3 bell peppers (various colours) seeded and sliced

1 medium red onions, sliced

1 cup fresh or frozen organic corn, thawed

2 green onions, thinly sliced

1 avocado, mashed

Whole-wheat tortillas, warmed

Fresh cilantro or parsley leaves.


Preheat your oven to broil.

Place your salmon in a glass bowl, dish or reusable plastic bag. Then add 1 tbsp the seasoning mix, honey, lime juice and 1 tbsp 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 the remaining 1 tbsp of oil. Use your clean hands to toss vegetables well until they are 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 and onions in warmed tortillas.

Top with avocado, green onions and cilantro/parsley.

Serve with lime wedges and enjoy.


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