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This sheet pan fajita salmon dish is both vibrant and easy to prepare. Here’s what you need: - 4 salmon fillets - 2 bell peppers (red and yellow), sliced - 1 red onion, sliced - 2 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh cilantro, for garnish - 1 lime, cut into wedges These ingredients combine to make a zesty, colorful meal. The salmon provides healthy fats, while the bell peppers and onion add crunch and sweetness. The spices infuse a rich flavor. You can easily find these ingredients at your local grocery store. Feel free to customize the colors of the peppers or add your favorite veggies. The lime and cilantro bring freshness and brightness to the dish. This recipe makes a great meal for any day of the week! 1. First, preheat your oven to 400°F (200°C). This step gets everything ready for cooking. 2. Next, line a large sheet pan with parchment paper. This helps with easy cleanup later. 3. In a small bowl, whisk together 2 tablespoons of olive oil, 2 teaspoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, salt, and pepper. This mix will be your marinade. 4. Place 4 salmon fillets on one side of the sheet pan. Brush the tops with half of your marinade. Make sure they are well coated. 1. In a separate bowl, combine 2 sliced bell peppers and 1 sliced red onion. 2. Drizzle the remaining marinade over the vegetables. Toss them until they are fully coated. 3. Spread the marinated veggies evenly on the other side of the sheet pan. Keep some space between the salmon and the veggies. 1. Bake the salmon and vegetables in the preheated oven for 12-15 minutes. The salmon should flake easily with a fork, and the veggies should be tender. 2. Once done, remove the sheet pan from the oven. Let everything rest for a couple of minutes. This helps the flavors settle. To check if your salmon is done, use a fork. Gently press it into the thickest part. If it flakes easily, it's ready. Look for a light pink color, not raw or dark. The ideal cooking time for salmon is between 12 to 15 minutes at 400°F. Each oven varies, so keep an eye on it. Adding spices can boost the flavor of your salmon. Try using chili powder, cumin, and smoked paprika, as in this recipe. You can also add a pinch of cayenne for heat. Fresh herbs can elevate the dish, too. I love garnishing with cilantro. It adds color and freshness. Pair your salmon with side dishes that complement its taste. Rice or quinoa works well and soaks up flavors. Steamed broccoli or a simple salad adds a nice crunch. For sauces, consider a zesty lime dressing or a creamy avocado sauce. These choices bring out the best in your meal. {{image_2}} You can swap out salmon for other proteins. Chicken breast works well and cooks nicely. Tofu is a great plant-based option too. For the veggies, try zucchini or asparagus. Broccoli or corn can add new flavors. Feel free to mix and match based on what you have. Want a milder dish? Skip the chili powder or use less. You can add a pinch of smoked paprika for flavor without heat. For spice lovers, add jalapeños or more chili powder. Experiment to find the right heat for your taste. You can make this dish in an air fryer. Preheat it to 400°F (200°C). Place the salmon and veggies in the basket. Cook for about 10 minutes or until done. For grilling, marinate as usual. Heat your grill and place the salmon on it. Grill for 6-8 minutes. Both methods give you a tasty meal! To keep leftover fajita salmon fresh, place it in an airtight container. Store it in the fridge for up to three days. Make sure the salmon and veggies cool down before sealing. This helps keep the flavors intact. To reheat, I recommend using the oven. Preheat it to 350°F (175°C). Place the salmon and veggies on a baking sheet. Heat for about 10 minutes. This method helps avoid a dry dish. You can also use a microwave, but cover it with a damp paper towel. This keeps the moisture in. You can freeze fajita salmon for up to three months. Wrap each piece tightly in plastic wrap. Then, place them in a freezer bag. To defrost, move the salmon to the fridge overnight. This method ensures even thawing. Avoid refreezing once it’s thawed, as it affects texture. Bake salmon for 12 to 15 minutes at 400°F (200°C). The fish should flake easily with a fork when done. Cooking times may vary based on the thickness of the fillets. Always check for doneness to avoid overcooking. Yes, you can use frozen salmon. Just bake it for an extra 5 to 7 minutes. There’s no need to thaw it first. The extra time helps ensure it cooks through nicely. Always check the center for doneness before serving. You can use canola oil, avocado oil, or grapeseed oil. These oils have a high smoke point and mild flavor. They work well in marinades and help the spices stick. If you want a different taste, try using coconut oil for a hint of sweetness. This blog post covered everything you need to make a delicious salmon dish. You learned the key ingredients, step-by-step cooking instructions, and helpful tips. Remember to play with flavors by choosing different spices and vegetables. Don't hesitate to swap ingredients based on what you have. Proper storage and reheating will keep your meals fresh. Enjoy your cooking adventures!

Sheet Pan Fajita Salmon

Looking for a quick and flavorful meal? Try this delicious sheet pan fajita salmon! With tender salmon fillets paired with vibrant bell peppers and onion, this simple recipe is packed with spices that create a fiesta of flavor. Perfect for busy weeknights, it's ready in just 25 minutes! Click through to explore the full recipe and elevate your dinner game today!
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Ingredients
  

4 salmon fillets

2 bell peppers (red and yellow), sliced

1 red onion, sliced

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, for garnish

1 lime, cut into wedges

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

    In a small bowl, whisk together olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper to create a marinade.

      Place the salmon fillets on one side of the sheet pan. Brush the tops of the salmon with half of the marinade.

        In a separate bowl, combine the sliced bell peppers and red onion. Drizzle the remaining marinade over the vegetables and toss until well coated.

          Spread the marinated vegetables evenly on the other side of the sheet pan, allowing room between each piece of salmon.

            Bake in the preheated oven for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.

              Remove from the oven and let rest for a couple of minutes.

                Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the salmon and veggies.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4