Description
These 12 Minute Baked Salmon Fajitas are a vibrant, healthy, and flavorful meal featuring tender salmon cubes seasoned with smoked paprika and spices, baked alongside colorful capsicum and red onion strips. Served with warm tortillas, creamy jalapeno sauce, and fresh avocado slices, this recipe is perfect for a quick and satisfying weeknight dinner.
Ingredients
Salmon and Fajita Seasoning
- 600g / 1.2lb skinless salmon fillets, cut into 2.5cm (1 inch) cubes
- 1 1/2 tbsp extra virgin olive oil
- 2 tsp smoked paprika (or regular paprika)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin powder
- 1/2 tsp dried oregano
- 3/4 tsp cooking salt / kosher salt (halve for cooking salt, double for flakes)
- 1 tsp tightly packed brown sugar
- 1/4 tsp cayenne pepper (optional)
Vegetables
- 3 capsicums (1 each red, yellow, green), deseeded and cut into 0.75cm (1/3 inch) strips
- 1 red onion, cut into 0.75cm (1/3 inch) wedges
- 1 1/2 tbsp extra virgin olive oil
- 1 garlic clove, minced
- 1/2 tsp cooking salt / kosher salt
Additional
- Creamy Jalapeno Sauce (recipe or store-bought)
- Pink Taco Sauce (2 ingredients, recipe not detailed)
- Sour cream
- 12 – 16 taco-size tortillas (corn or flour, 3 to 4 per person, wrapped in foil to make 2 parcels)
- 1 avocado, sliced
- 2 tbsp roughly chopped coriander (cilantro), optional but recommended
- Lime wedges, optional
Instructions
- Preheat Oven: Set your oven to 240°C (465°F) or 220°C (430°F) if using a fan-forced oven to ensure it reaches the perfect high heat for quick baking.
- Prepare Vegetables: In a bowl, combine capsicum strips, red onion wedges, minced garlic, extra virgin olive oil, and 1/2 tsp salt. Toss thoroughly to coat the vegetables evenly. Spread the vegetables on a baking tray in a single layer.
- Make Fajita Seasoning and Coat Salmon: In a separate bowl, mix smoked paprika, garlic powder, onion powder, cumin powder, dried oregano, cooking salt, brown sugar, and cayenne pepper if using. Add the salmon cubes and 1 1/2 tbsp olive oil, then toss well until all salmon pieces are thoroughly coated with the spice mix.
- Arrange Salmon: Line another baking tray with wrinkled foil to help cook and prevent sticking. Spread the seasoned salmon evenly on this tray, keeping pieces separate for quick, even cooking.
- Prepare Tortillas: Wrap your tortillas in foil, dividing them into two parcels to heat alongside the salmon and vegetables.
- Bake: Place both the salmon tray and the vegetable tray, along with foil parcels of tortillas, into the oven. Bake for 12 minutes at the preheated temperature, allowing the salmon to cook through and the vegetables to soften while tortillas warm.
- Prepare Sauce: While baking, prepare your creamy jalapeno sauce and pink taco sauce if making from scratch, or have store-bought sauces ready for serving.
- Serve: When cooked, serve the salmon and roasted vegetables together with warm tortillas. Add sliced avocado, a dollop of sour cream, a drizzle of jalapeno and taco sauces, chopped coriander, and lime wedges for extra freshness and flavor.
Notes
- For less spicy fajitas, omit the cayenne pepper or reduce the amount to taste.
- Brown sugar helps the salmon brown and caramelize during baking, adding depth of flavor.
- Wrapping tortillas in foil keeps them soft and warm without drying out.
- Use skinless salmon fillets for ease of eating and even cooking.
- Adjust the number of tortillas based on portion size and appetite, typically 3 to 4 per person.
- You can substitute capsicums for bell peppers if preferred.
- The creamy jalapeno and pink taco sauces complement the fajitas by adding spice and tanginess; homemade or store-bought options work well.
