The easiest Salmon Fajitas EVER! My Easy One Pan Salmon Fajitas are oven baked on one tray – meaning less hands-on time, less washing up, gorgeous roasted veggies and extra tasty salmon! What’s not to like?
Salmon Fajitas – only better!
I love fajitas, but sometimes making them can get a but chaotic: juggling lots of pans, lots of things happening at the same time and lots of mess to clear up afterwards… not so with these deliciously easy One Pan Salmon Fajitas!
You literally roast everything in one tray… all the veggies and the salmon. Meaning less hands-on time, less washing up, gorgeous roasted veggies and extra tasty salmon! And all ready in just 30 minutes. What’s not to like?
Plus, by making fajitas with salmon and using a homemade fajita marinade, they are much healthier than most fajita recipes… I mean, fajitas as a healthy dinner I can have on the regular… where do I sign?
How to make One Pan Salmon Fajitas
These One Pan Salmon Fajitas are super simple to make!
All you need to do is quickly whip up a Homemade Fajita Marinade (or use shop bought fajita seasoning if you want this to be even easier!), then place the peppers and onions onto a large oven tray. Coat the veggies in half the marinade, then roast for 12 minutes.
Meanwhile, coat the salmon in the remaining marinade. After the 12 minutes are up, put the salmon pieces on top of the veggies and roast for a further 8 minutes.
(PRO TIP: pop your tortillas in the oven at the same time to warm up.)
Finally remove the salmon/veggies tray from the oven, garnish with fresh coriander (AKA cilantro) and serve. Easy peasy!
(Full recipe given in the recipe card below.)
What to serve with Salmon Fajitas
Serve these Salmon Fajitas with warm tortillas and all your favourite Mexican and Tex-Mex topping and sides!
For example:
- Guacamole
- Salsa Roja
- Pico de Gallo
- Refried beans
- Diced onions
- Fresh coriander
- Limes
- Grated cheese
- Sour cream
- Tortilla chips
The great thing about this recipe is you have plenty of time to prepare some guacamole and/or salsa while your Salmon Fajitas are cooking in the oven. (But, of course, if you want and even easier prep, you can just use shop-bought salsa, guac etc.)
And if you have more time, and really want to push the boat out, you could even make your own tortillas! Either flour tortillas or corn tortillas (or my personal fave: Blue Corn Tortillas!)
Alternatively, if you want to make this low calorie and/or low carb, you could serve the salmon and veggies with mixed salad leaves – it makes a delicious warm salad! (Depending on your requirements, you could also add some avocado and mixed seeds to the salad, for extra nutrition and deliciousness!)
What to drink with Salmon Fajitas
My top wine choice here would be Sauvignon Blanc – it goes really well with both salmon and Mexican spices. Another great choice here would be a fruity rosé from somewhere like Spain or the South of France.
Normally fish with red wine doesn’t work especially well, but actually salmon goes really well with reds like Pinot Noir and Grenache / Garnacha. And both those reds will work well with the spice in this dish too.
Love fajitas too?
Then check out these easy peasy fajitas recipes…
- Easy Sheet Pan Chicken Fajitas
- Easy Chicken Fajitas
- Easy Turkey Fajitas
- Easy Lamb Fajitas
- Easy Vegetable Fajitas
Easy Turkey Fajitas
What to do with leftover Salmon Fajitas…
Leftover Salmon Fajitas will keep well in a lidded container in the fridge for up to 3 days.
I don’t recommend reheating Leftover Salmon Fajitas – I mean you can, it won’t be awful, but the salmon will get overcooked.
Instead, I recommend you eat the leftovers cold – either as a wrap or as a salad. (See the “What to serve with Salmon Fajitas” section above for salad tips.) Either way, you’ll have an envy-inducing packed lunch!
Can you freeze Salmon Fajitas
Yes, you can. But this really is a dish best made fresh.
If you choose to freeze Salmon Fajitas, simply put any leftovers in a lidded container and place in the freezer where they will keep for up to 1 month.
If you like this recipe…
…you might also like:
- Chicken Fajita Rice Bake (One Pan, High Protein)
- Easy One Pot Chicken Fajita Pasta Bake
- Chicken Tinga Tacos
- Easy Beef Mince Tacos (Soft Tacos)
- Easy Beef Birria Tacos
Easy Beef Mince Tacos
One Pan Salmon Fajitas
Ingredients
Easy Salmon Fajitas Marinade (See Note 1)
- 2 teaspoons cumin
- 1 teaspoon dried chilli flakes (See Note 2)
- 3 teaspoons smoked paprika
- 2 teaspoons dried oregano
- Juice of 1 lime
- 2 cloves garlic (grated or crushed)
- 2 tablespoons olive oil
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
Easy One Pan Salmon Fajitas
- 4 boneless, skinless salmon fillets (approx. 130g/4½oz each - see Notes 3+4)
- 2 large red onions cut into thick wedges
- 3 (bell) peppers sliced into strips (I use 1 red, 1 green and 1 yellow)
- 2 tablespoons fresh coriander (AKA cilantro) chopped
To serve
- 12 medium tortillas or 8 large ones – See Note 5
- Your choice of guacamole / sour cream / salsa / extra limes & coriander / tortilla chips - any or all of them!
Instructions
- Preheat your oven to 220C fan.
- Wrap the tortillas in foil. (See Note 6.)
- Place all the marinade ingredients in a large bowl and mix together thoroughly.
- Place the peppers and onions onto a large oven tray. Add half the marinade to the tray and use your hands to turn the veggies in the marinade until they are evenly coated in the marinade. Then spread the veggies out so they are in a single layer. (Tip: use two oven trays if you haven’t got one big enough.)
- When the oven has heated up, place the baking tray in the oven and roast the veggies for 12 minutes.
- Meanwhile, cut each salmon fillet into 6 even-sized pieces and place the salmon in the bowl with the remaining marinade. Use your hands to turn the salmon pieces in the marinade until they are evenly coated in the marinade.
- After the 12 minutes are up, remove the tray from the oven and Place the salmon pieces on top of the veggies.
- Return the tray to the oven and roast for a further 8 minutes, by which time the salmon will be just cooked through and the vegetables will be lightly charred.
- Place the foil-wrapped tortillas in the oven at the same time, so they get 8 minutes in the oven too.
- After the 8 minutes are up, remove the tortillas from the oven but keep wrapped in foil until needed (so they stay warm).
- Remove the salmon/veggies tray from the oven too and sprinkle the salmon and veggies with the chopped coriander. Serve in the pan on the table, together with the warm tortilla wraps and whatever extras you have chosen for people to make up their own fajitas.
Notes
- If you want to make things even easier, you can simply use a packet of your favourite fajita spice mix + 2 tablespoons of olive oil, in place of the fajita marinade.
- 1 teaspoon of chilli flakes will make this mild to medium. Use ½ teaspoon if you prefer things mild or 2 teaspoons if you prefer medium hot. Obviously if you like things really hot you can add more, but do bear in mind salmon has quite a delicate flavour and will likely get overwhelmed if you add too much heat!
- 130g/4½oz seems to be the standard size of salmon fillets in the supermarket, and I have suggested 1 per person, as that is the normal serving size! However, this will only give you 2 pieces of salmon per fajita (if using 12 medium tortillas) or 3 pieces of salmon per fajita (if using 8 large tortillas). If you feel that won’t be enough, by all means use more salmon!
- If you can’t get skinless salmon, you will have to remove the skin yourself (or leave it on if you like salmon skin!) It’s not a hard job, but there is a bit of a technique. Here’s a helpful video if you’re not sure.
- Personally I prefer having 3 medium tortillas per person – e.g. THESE. But if you prefer the larger tortillas – e.g. THESE, then I recommend you serve 2 per person. (Though obviously feel free to scale up or down depending on appetites!)
- Wrapping the tortillas in foil and popping them in the oven for the last 8 minutes of cooking time is by far the easiest way to heat up the tortillas, but if you prefer you can pan fry them to warm them up – which takes longer, but is tastier! PRO TIP: separate the tortillas BEFORE wrapping them in foil as this is much easier to do when they are cold!
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only. (Nutrition is for the One Pan Salmon Fajitas ONLY and not the tortillas/sides/toppings.)
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