Nothing says satisfying comfort meal like fajitas, that Tex-Mex dish of seared meat and vegetables served family style, so everyone can scoop up exactly what they want. Here, salmon stands in for the usual chicken, beef, or shrimp. You start by getting the oven hot, then slathering a single chunk of salmon fillet with a mixture of olive oil, chili powder, cumin, garlic powder, chile flakes, and salt. Toss strips of red, green, and yellow bell pepper and onion in the same mixture, then pile them on and around the fish. After 20 or 25 minutes, dinner is served, garnished with crumbled Cotija cheese and cilantro, with plenty of tortillas for impromptu taco-making.
For more, check out our Basic Chicken Fajitas, Grilled Skirt Steak Fajitas, and Easy Chicken Fajitas. And see our guide to types of salmon for more about different varieties of the fish.
- 16 ounces salmon fillet
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, halved and cut in slices
- 1/3 cup olive oil
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon garlic powder
- Pinch of chile flakes
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 12 good-quality corn tortillas
- Cotija cheese
- Cilantro, washed and picked
1Preheat oven to 400°F.
2Line large sheet pan with foil and place the whole salmon fillet in the center.
3In small bowl combine oil, chili powder, cumin, chile flakes, garlic, salt, and pepper. Whisk until combined. Brush the fillet with a small amount of the olive oil mixture.
4Toss remaining mixture with veggies and pour onto the sheet pan, spreading around the salmon.
5Bake for 20-25 minutes until salmon is cooked through and the veggies are soft with a crispy edge.
6Serve family style with warm corn tortillas, crumbled Cotija cheese, and cilantro.
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