One Pan Salmon Fajitas

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?

Course Main Course, Traybake

Cuisine Fusion, Mexican, Tex-Mex

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 367kcal

Author Eb Gargano

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!

Metric - US Customary

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.)

Nutrition