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- 4 salmon fillets (approx. 6 ounces each) - 2 bell peppers (1 red, 1 yellow) - 1 large red onion - 2 tablespoons extra virgin olive oil - 2 teaspoons chili powder - 1 teaspoon ground cumin - 1 teaspoon garlic powder - Juice of 1 lime - Salt and black pepper - Fresh cilantro (for garnish) - 6 small corn tortillas The main ingredients in this dish are salmon and colorful veggies. I love using salmon because it cooks quickly and is full of flavor. Bell peppers bring sweetness, and red onion adds a nice bite. Together, they create a bright and tasty meal. For seasoning, I stick with simple spices. Olive oil helps blend the flavors while keeping everything moist. Chili powder gives a little heat, while cumin and garlic powder add depth. Don't forget the lime juice! It brightens the whole dish and balances the flavors. When it comes to serving, warm corn tortillas make it special. They hold the salmon and veggies perfectly. Fresh cilantro adds a pop of color and flavor. This dish is all about fresh, vibrant ingredients that come together quickly for a tasty meal. - Preheat the oven to 400°F (200°C). - In a large mixing bowl, add the sliced bell peppers and red onion. Drizzle with 1 tablespoon of olive oil. - Sprinkle with salt, black pepper, chili powder, ground cumin, and garlic powder. - Toss the vegetables well to coat them with the oil and seasonings. - Place the salmon fillets on a parchment-lined sheet pan. Make sure they have space between them. - Drizzle the fillets with the remaining tablespoon of olive oil and the lime juice. - Sprinkle each fillet with salt, black pepper, chili powder, and cumin for added flavor. - Surround the salmon with the seasoned vegetables on the sheet pan. Spread them out in a single layer. - Place the sheet pan in the preheated oven. - Bake for 15-20 minutes until the salmon is opaque and flakes easily with a fork. The veggies should be tender and slightly caramelized. Marinating the salmon adds great taste. I suggest a marinating time of 15 to 30 minutes. This will let the flavors soak in. You can add extra spices like paprika or cayenne for a kick. Fresh herbs like oregano can also boost the flavor. To ensure even cooking for salmon and veggies, spread them out well on the pan. The salmon should not touch the veggies. Bake them at 400°F for 15 to 20 minutes. Check the salmon by gently flaking it with a fork; it should be opaque. The veggies should be tender and slightly caramelized. For a great presentation, arrange the filled tortillas on a large platter. Garnish with lime wedges and fresh cilantro on top. For extra flavor, serve with salsa or guacamole on the side. These additions will make your meal even more delightful. {{image_4}} You can easily switch out the salmon. Try using tilapia or cod instead. Both fish cook well and taste great with the same spices. You can also change the vegetables. Zucchini, corn, or even asparagus work nicely. Mix and match to suit your taste. If you like some heat, add sliced jalapeños to the veggie mix. They give a nice kick! You can also use fresh herbs like parsley or dill for added flavor. Try a sprinkle of smoked paprika for a deeper taste. Don't be afraid to get creative! To keep your fajita salmon fresh, use airtight containers. Glass containers work great. They don’t stain and are easy to clean. Store in the fridge for up to three days. This way, you can enjoy your meal again! Reheat salmon and veggies in the oven for best results. Preheat the oven to 350°F (175°C). Place the leftovers on a baking sheet. Cover with foil to keep moisture. Heat for about 10-15 minutes or until warm. You can also use a microwave, but be careful. Heat in short bursts to avoid drying out the food. Enjoy your delicious meal again! Yes, you can use frozen salmon. Just remember to thaw it first. The best way is to put the salmon in the fridge overnight. If you're short on time, place it in a sealed bag and submerge it in cold water for about an hour. Once thawed, follow the same cooking times. Bake it for 15-20 minutes until it flakes easily. To add heat, you can use jalapeños or a pinch of cayenne pepper. Mix in fresh chopped chilies with the veggies. You can also increase the chili powder. Start with an extra half teaspoon and adjust to your taste. This will give your dish a nice kick. Many sides work great with this meal. Here are a few ideas: - Mexican rice: It adds a tasty base. - Black beans: They are healthy and filling. - Guacamole: This creamy dip is a must-have. - Corn salad: It adds a fresh crunch. - Chips and salsa: They are great for snacking. These sides will enhance your meal and make it even better. This blog post outlined a simple and tasty recipe for sheet pan fajita salmon. You learned how to prepare the main ingredients and season the salmon, as well as essential tips for better flavor and storage. Experiment with different veggies or fish for variety. Remember, freshness is key for the best taste! Enjoy making this dish, and don’t hesitate to share your results. Cooking should be fun and fulfilling!

Sheet Pan Fajita Salmon

Savor the vibrant flavors of Sheet Pan Fajita Salmon Fiesta with this easy, delicious recipe! In just 25 minutes, you'll create a colorful mix of tender salmon, bell peppers, and onions all baked to perfection. This one-pan meal is perfect for a quick weeknight dinner or a festive gathering. Ready to elevate your dinner game? Click through for the full recipe and bring this fiesta to your table tonight!
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Ingredients
  

4 salmon fillets (approximately 6 ounces each)

2 bell peppers (one red and one yellow), sliced into thin strips

1 large red onion, sliced into thin wedges

2 tablespoons extra virgin olive oil, divided

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

Juice of 1 lime (about 2 tablespoons)

Salt and black pepper to taste

Fresh cilantro, finely chopped (for garnish)

6 small corn tortillas (for serving)

Instructions
 

Preheat the Oven: Set your oven temperature to 400°F (200°C) and allow it to preheat fully.

    Prepare the Vegetables: In a spacious mixing bowl, combine the sliced bell peppers and red onion. Drizzle with 1 tablespoon of olive oil and season generously with salt, black pepper, chili powder, ground cumin, and garlic powder. Toss everything to ensure the vegetables are evenly coated with the seasonings.

      Season the Salmon: Place the salmon fillets on a parchment-lined sheet pan, ensuring they are evenly spaced. Drizzle the fillets with the remaining tablespoon of olive oil and fresh lime juice. Sprinkle each fillet with salt, black pepper, chili powder, and cumin to enhance their flavor.

        Arrange on Sheet Pan: Surround the salmon fillets with the seasoned vegetable mixture on the sheet pan, spreading them out in a single layer for even cooking.

          Bake: Place the sheet pan in the preheated oven and bake for 15-20 minutes, or until the salmon is opaque and flakes easily with a fork. The vegetables should be tender and slightly caramelized.

            Warm the Tortillas: While the salmon and vegetables are baking, heat a skillet over medium heat. Add the corn tortillas one at a time and warm them for about 30 seconds on each side, just until they are pliable and slightly toasted.

              Serve: Once everything is cooked, take the sheet pan out of the oven. Serve the salmon and fajita veggies wrapped in the warm tortillas. Garnish generously with fresh chopped cilantro for a burst of flavor.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                  - Presentation Tips: Arrange the filled tortillas on a large serving platter. Garnish with lime wedges and a sprinkle of fresh cilantro on top. For added indulgence, consider serving with a small bowl of salsa or guacamole on the side for dipping. Enjoy the festive vibes!