Salmon and Veggie Fajitas

• 16 oz Salmon filet
• 1 Red bell pepper, sliced
• 1 Green bell pepper, sliced
• 1 Yellow bell pepper, sliced
• 1 Onion, halved and cut in slices
• 1/3 cup Olive oil
• 1 tablespoon Chili powder
• 2 teaspoons Ground cumin
• ½ teaspoon Garlic powder
• 1 pinch Chili flakes
• 1 teaspoon Salt
• ½ teaspoon Ground pepper
• 12 Corn tortillas
• Cotija cheese
• Cilantro, optional

Preheat oven to 400°F. Line large sheet pan with foil and place the whole salmon fillet in the center.

In small bowl combine oil, chili powder, cumin, chile flakes, garlic, salt, and pepper. Whisk until combined. Brush the fillet with a small amount of the olive oil mixture.

Toss remaining mixture with veggies and pour onto the sheet pan, spreading around the salmon. Bake for 20-25 minutes until salmon is cooked through and the veggies are soft with a crispy edge.

Serve family style with warm corn tortillas, crumbled Cotija cheese, and cilantro.

Servings: 6

Nutrition Facts