CookingTogether
Sheet Pan Fajita Salmon
Roast the spiced peppers and onions first, then add the salmon to the same pan so it all finishes together. Squeeze lime over everything: dinner in about 30 minutes.
- Time
- 30 min
- Serves
- 4
- Difficulty
- Medium
Ingredients 10
Steps 7
Crank the oven to 425°F (220°C). Line a rimmed baking sheet with foil so cleanup stays at exactly one pan.
Toss the sliced bell peppers and sliced yellow onion directly on the foil with one tablespoon of olive oil, half the chili powder, half the cumin, and half the salt.
Spread the peppers and onions into an even, single layer. Roast them for 10 minutes until they soften and pick up charred blister spots around the edges.
While the vegetables start roasting, rub the salmon fillets with the remaining tablespoon of olive oil, chili powder, cumin, smoked paprika, garlic powder, and the rest of the salt.
Pull the baking sheet out and push the vegetables aside slightly to make room. Lay the seasoned salmon fillets skin-side down on the foil.
Slide the pan back in and roast for 8 to 10 minutes, until the salmon is opaque at the edges and just flakes at the thickest part. Watch closely: once white albumin starts beading on the sides, it is done.
Squeeze the lime wedges over the hot salmon and roasted vegetables, then serve straight from the sheet.
From Cooking Together · cookingtogether.app/recipe/AJRSE0XSBPh9K0bSsIIG
