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Recipe by Ally Mawhirter

Fajita Salmon and Veggies

Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

Ingredients

Fajita Salmon and Veggies

  • 2 large onions, peeled and sliced

  • 1 bag mini bell peppers or 4 bell peppers, sliced

  • 2 pounds salmon fillets

  • 1/4 cup cilantro, finely chopped

  • 2 limes, sliced into wedges

Directions

Prepare the Fajita Salmon and Veggies

1.

Preheat oven to 425 degrees Fahrenheit or preheat a grill pan/grill over medium heat.

2.

Oven: Prepare a sheet pan with parchment paper or nonstick spray. Toss onion, bell peppers and salmon with a drizzle of olive oil, kosher salt, and black pepper to taste, and any additional spices you like. Arrange in an even layer on the sheet pan and roast for 25 to 30 minutes.

3.

Grill: Drizzle salmon with olive oil, season with kosher salt and black pepper to taste and any additional spices you like. Arrange on the grill pan and cook five to seven minutes depending on the thickness of your filets. Flip and cook until done to your liking, then transfer to a plate or platter and set aside to rest. Repeat with onion and bell pepper while the salmon rests.

4.

Sprinkle with chopped cilantro and serve with limes.

Fajita Salmon and Veggies

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Jgo
Jgo
10 months ago

This is not a suitable Keto recipe. It’s only low carb.To be Keto, the nutritional ratios should be 70-80% fat, 10-20% protein and 5-10% carbs. This recipe, like the others listed, is far too low in fat.