Sheet Pan Fajita Salmon

$You need two fresh salmon fillets for this dish. Salmon is rich in healthy fats and protein. It cooks quickly and pairs well with many flavors. Make sure your fillets are skin-side down when you place them on the pan. You will add a mix of colorful veggies. Gather these ingredients: - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, sliced These vegetables add crunch and sweetness. They also soak up the flavors from the seasoning. For seasoning, use: - 2 tablespoons olive oil - 2 teaspoons fajita seasoning (you can buy this or make your own) - 1 lime, juiced - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) The olive oil helps the salmon and veggies roast nicely. Fajita seasoning gives that smoky, spicy taste. Lime juice adds a bright touch. Don’t forget to sprinkle cilantro on top before serving! It adds freshness and color to your plate. {{ingredient_image_1}} First, gather your vegetables. You need a red bell pepper, a yellow bell pepper, and a red onion. Slice them into thin strips. This helps them cook evenly. Place the sliced veggies in a large bowl. Drizzle 1 tablespoon of olive oil over them. Next, add salt, pepper, and 1 teaspoon of fajita seasoning. Toss everything together with your hands. Make sure all the veggies are coated well. This step adds great flavor to your dish. Now, let’s get the sheet pan ready. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or grease it lightly. Spread the seasoned vegetables in the center of the pan. Make sure to leave space on the sides. This space is for the salmon fillets. Place the salmon fillets skin-side down on the pan. Drizzle the remaining tablespoon of olive oil on top of the salmon. Squeeze the juice of 1 lime over both the salmon and veggies. Finally, sprinkle the remaining fajita seasoning on the salmon. Season with salt and pepper to taste. It’s time to bake! Place the sheet pan in the preheated oven. Bake for about 15 to 20 minutes. The salmon is done when it flakes easily with a fork. The veggies should be tender and lightly charred. Once cooked, take the pan out of the oven. Let it cool for a few minutes. Before serving, sprinkle chopped fresh cilantro on top. This adds a nice pop of color and flavor. Serve the fajita salmon and veggies with warm tortillas for a tasty meal. When selecting salmon, look for bright, moist fillets. Fresh salmon should smell like the sea, not fishy. Wild-caught salmon often has a richer flavor than farmed. If you can, try to get skin-on fillets. The skin helps keep the fish moist while baking. To store leftovers, let the salmon cool to room temperature. Place it in an airtight container. Keep the salmon and veggies separate if possible. They can last up to three days in the fridge. For longer storage, you can freeze them in freezer-safe bags. Just label them with the date. If you like it spicy, add more fajita seasoning. You can also include sliced jalapeños with the veggies. For a milder dish, use less seasoning or remove it altogether. You can serve lime wedges on the side for a fresh kick. Pro Tips Choosing the Right Salmon: Opt for wild-caught salmon if possible, as it tends to have better flavor and texture compared to farmed salmon. Customize Your Veggies: Feel free to add other vegetables like zucchini or corn for added flavor and nutrition. Just make sure they cut to similar sizes for even cooking. Check for Doneness: Salmon is perfectly cooked when it flakes easily with a fork. Use a fork to test it around the 15-minute mark. Serve with Extras: Enhance your meal by providing toppings like avocado, salsa, or sour cream alongside the warm tortillas. {{image_2}} You can easily swap salmon for other proteins. Try chicken breasts or shrimp. Both cook well with fajita seasoning. For chicken, cut it into strips. Cook at the same temperature for 20-25 minutes. For shrimp, keep them whole and cook for about 10-15 minutes. The key is to ensure each protein is cooked through. Feel free to change the veggies based on your taste. Zucchini, mushrooms, or corn add great flavor. If you want a little spice, add jalapeños. Just slice them thinly and mix with the other veggies. Remember to keep the cooking time the same for the best results. You can also use frozen veggies if fresh ones are not available. Tortillas are classic for serving fajita salmon. You can use corn or flour, depending on your preference. For a lighter option, serve the salmon and veggies over a bed of greens. Add some avocado or a dollop of sour cream for creaminess. You can also pair it with rice or quinoa for a filling meal. Don't forget to sprinkle some extra cilantro on top for a fresh touch! You can keep leftover fajita salmon in the fridge for up to three days. Store it in an airtight container. Make sure to let it cool down before sealing it. This helps keep the salmon moist and tasty. If you want to save some for later, you can freeze it. Wrap the fajita salmon tightly in plastic wrap or aluminum foil. Place it in a freezer-safe bag, and it will last for about three months. When ready to eat, let it thaw in the fridge overnight. To reheat, place the salmon and veggies on a baking sheet. Warm in the oven at 350°F (175°C) for about 10-15 minutes. This way, the salmon stays tender and the veggies remain crisp. You can also microwave it for about one to two minutes, but the oven is the best method for taste. Fajita seasoning is a mix of spices. It often includes chili powder, cumin, garlic powder, and paprika. You can buy it ready-made or make your own. This blend adds a warm, smoky flavor to dishes. It works well with meats and veggies. For a homemade mix, just combine equal parts of those spices. Yes, you can use frozen salmon. Just make sure to thaw it first. Place the salmon in the fridge overnight. If you’re in a hurry, you can run it under cold water. Once thawed, pat it dry before cooking. This helps the seasoning stick better. To make this dish low-carb, focus on the salmon and veggies. Skip the tortillas or use lettuce wraps instead. You can also add more non-starchy vegetables like zucchini or mushrooms. This keeps the meal light and healthy. You can serve the fajita salmon with many sides. A simple green salad pairs well. You can also add rice or quinoa for a heartier meal. If you love spice, try a salsa or guacamole. Fresh cilantro adds a nice touch too. This blog post covered making a delicious sheet pan fajita salmon dish. We discussed ingredients like salmon fillets, fresh vegetables, and tasty seasonings. I shared easy steps for prepping, baking, and finishing touches. Tips helped you choose the best salmon and store leftovers properly. We explored variations using different proteins and vegetables. Finally, I provided important storage info and answered common questions. Making this dish is fun and simple. You’ll impress your friends and enjoy great flavors. Try it out today!$

A quick and easy sheet pan meal featuring salmon and colorful fajita vegetables.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Mexican

Servings 2

Ingredients

2 fillets salmon
1 whole red bell pepper, sliced
1 whole yellow bell pepper, sliced
1 whole red onion, sliced
2 tablespoons olive oil
2 teaspoons fajita seasoning
1 whole lime, juiced
to taste salt
to taste pepper
for garnish fresh cilantro, chopped
optional tortillas for serving

Instructions

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
In a large bowl, combine the sliced bell peppers and onion. Drizzle with 1 tablespoon of olive oil, then sprinkle with salt, pepper, and 1 teaspoon of fajita seasoning. Toss until the vegetables are evenly coated.
On the prepared sheet pan, spread the seasoned vegetables out into an even layer in the center of the pan, leaving space on the sides for the salmon fillets.
Place the salmon fillets on the sheet pan, skin-side down. Drizzle with the remaining tablespoon of olive oil, lime juice, and sprinkle the remaining teaspoon of fajita seasoning on top. Season with salt and pepper.
Bake in the preheated oven for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and slightly charred.
Remove from the oven and let it cool for a few minutes. Garnish with freshly chopped cilantro before serving.
Serve the fajita salmon and vegetables with warm tortillas for a complete meal.

Notes

Serve with warm tortillas for a complete meal.

Keyword easy dinner, fajitas, salmon, sheet pan