How To Make Sheet Pan Salmon and Avocado Fajitas
Sheet pan salmon gets an exotic upgrade with this one-pan fajitas recipe. The fish is served with creamy avocados, bell peppers, and lots of fresh herbs.
Serves:
Ingredients
- 1½lbssalmon,, skin on
- 12ozMcCormick Fajitas seasoning mix,divided
- 3bell pepper,(red, yellow and green), cored and sliced into strips
- 1yellow onion,(medium), peeled and sliced
- 2tbspolive oil,divided
- 1lime,(about 1½ tbsp juice)
- salt
- ⅓cupfresh cilantro,chopped
- 2avocados,(medium), sliced
- 12corn tortillas,or flour tortillas, warmed
- ¾cupcotija cheese,crumbled
- sour cream and Mexican hot sauce,for serving, optional
Instructions
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Preheat oven to 400 degrees F. Line an 18×13-inch baking sheet with a sheet of parchment paper.
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Place salmon on one side of the baking sheet, skin side down.
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Place peppers and onions next to salmon. Brush salmon with olive oil. Drizzle and toss peppers with remaining 1 tablespoon of oil.
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Sprinkle half of the seasoning mix evenly over salmon then sprinkle remaining half over veggies and toss.
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Roast in preheated oven for about 20 minutes in total or until salmon has cooked through and flakes easily with a fork and veggies are tender, tossing veggies once halfway through cooking.
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Spritz salmon and peppers with juice from the lime, season with salt as desired and sprinkle with cilantro. Flake salmon with a fork.
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To assemble, layer avocado slices over warmed tortillas. Top with flaked salmon, peppers and onions.
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Sprinkle with cotija cheese and serve with sour cream and hot sauce if desired.
Nutrition
- Calories: 746.79kcal
- Fat: 39.90g
- Saturated Fat: 10.24g
- Monounsaturated Fat: 16.40g
- Polyunsaturated Fat: 8.11g
- Carbohydrates: 71.67g
- Fiber: 15.86g
- Sugar: 5.46g
- Protein: 36.58g
- Cholesterol: 77.37mg
- Sodium: 923.18mg
- Calcium: 755.50mg
- Potassium: 1404.59mg
- Iron: 21.77mg
- Vitamin A: 210.52µg
- Vitamin C: 98.94mg
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