For a change of pace here is a delicious way to serve salmon… try these easy Sheet Pan Salmon Fajitas!
I had a couple salmon fillets to make for dinner one evening last week, and had planned on searing them in a bit of olive oil with salt and pepper as I like to do, garnished with some fresh dill and lemon juice.
However, I felt like something a bit different, and knowing I had what I needed to make these fajitas I went for it! My husband and I both really enjoyed them.
The veggies and salmon are roasted together on a sheet pan at 400 degrees. The salmon is lightly brushed with olive oil before rubbing a spice mix well on both sides, and the vegetables are tossed with a bit olive oil and the same remaining spice mix. (If you don’t like too much spice, you can eliminate the red pepper flakes).
We filled the tacos with large flakes of salmon, the peppers and onions, and added some fresh corn kernels . I served brown rice on the side, but my husband liked his in the taco as well.
To serve, drizzle the Creamy Cilantro Honey Lime Sauce on top and garnish with some extra limes and cilantro.
Sheet Pan Salmon Fajitas (adapted from Sheet Pan Salmon Fajitas, Delicious Little Bites blog)
Ingredients
4 salmon fillets
2 tablespoons extra virgin olive oil, divided
1 tablespoon brown sugar (light or dark)
1 teaspoon chili powder
½ teaspoon red pepper flakes (optional)
½ teaspoon Kosher salt
¼ teaspoon smoked paprika
¼ teaspoon dried oregano
½ teaspoon ground cumin
3 peppers, cut into strips (red, yellow, orange or any combination)
1 medium onion, cut into strips
3 clove garlic, minced
¼ cup roughly chopped cilantro
1-2 limes
fresh corn off the cob, warmed or grilled
warmed flour tortillas
Preheat oven to 400 degrees.
Brush both sides of the salmon fillets with 1 tablespoon of the olive oil and place them on a sheet pan, skin side down.
Combine the brown sugar, chili powder, ground cumin, red pepper flakes (if using), salt, smoked paprika, and oregano. Mix well.
Season the tops of the salmon fillets with half of the spice mixture.
Add the peppers, onion, and garlic to a medium bowl and toss with the remaining spice mix.Spread the vegetables around the salmon fillets on the sheet pan.
Bake in a preheated 400 degree oven for about 20 to 25 minutes, or until the salmon flakes away easily with a fork and the veggies are tender.
Creamy Honey Cilantro Lime Sauce (adapted from Half-Baked Harvest)
Ingredients
½ cup plain Greek yogurt (or sour cream)
juice of 1 lime
2 teaspoons honey
1/4 cup cilantro, roughly chopped
Kosher salt to taste
In a blender mix the yogurt, lime juice, honey and cilantro til smooth.
Add salt to taste.
