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.

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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

Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 257.54
Calories From Fat (47%) 121.68
Calories From Protein (4%) 11.37
Calories From Carbs (48%) 124.49
Calories From Alcohol (0%) 0.00
% Daily Value
Total Fat 13.86g 21%
Saturated Fat 1.88g 9%
Monounsaturated Fat 9.36g
Polyunsaturated Fat 1.97g
Trans Fatty Acids 0.00g
Cholesterol 0.00mg 0%
Sodium 410.70mg 17%
Potassium 302.83mg 9%
Carbohydrates 32.16g 11%
Dietary Fiber 4.67g 19%
Sugar 2.55g
Sugar Alcohols 0.00g
Net Carbohydrates 27.49g
Protein 4.22g 8%
Vitamin A 1176.87IU 24%
Vitamin C 113.22mg 189%
Calcium 115.00mg 11%
Iron 1.87mg 10%
Vitamin E 2.53IU 25%
Thiamin 0.11mg 7%
Riboflavin 0.09mg 5%
Niacin 1.51mg 8%
Vitamin B6 0.36mg 18%
Folate 79.48µg 20%
Pantothenic Acid 0.27mg 3%
Phosphorus 195.52mg 20%
Magnesium 49.75mg 12%
Zinc 0.74mg 5%
Copper 0.15mg 8%
Manganese 0.39mg 20%
Selenium 0.45µg 1%
Alcohol 0.00g
Caffeine 0.00mg
Water 111.06g

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