Sheet pan salmon fajitas hits two of my favorite topics. It’s a single pan dinner for easy clean up. And it’s healthy yet satisfying.
What Would I Change
This dish is easy to prepare. And I do confess to using McCormick seasonings. My daughter loves when I use the chicken fajita seasonings with shrimp. But it is just as easy to make your own.
But a simple fajita spice recipe is:
- ¼ cup Chili Powder.
- 2 tablespoons Sea Salt.
- 2 tablespoons Paprika.
- 1 tablespoon Onion Powder.
- 1 tablespoon Garlic Powder.
- 1 teaspoon Cayenne Powder (optional)
- 1 tablespoon Cumin Powder.
I am interested in trying this. It does seem like a long time to marinate the salmon. Usually you only marinate fish and seafood for fifteen minutes. Perhaps because this uses thick salmon steaks it can handle the longer time. Usually when you have seafood in lime juice for that long it turns into ceviche.
For the blog’s sake, I’ll give it a shot. And I have a lot of oranges waiting to be squeezed. I don’t have any limes but I do have Myer lemons.
What I like is you can adjust it based on portions. So if you only needed one or two salmon pieces, it’s easy to scale.
Also, I always only use red, orange and yellow bell peppers. Green peppers aren’t ripe yet, and I know it can cause digestion issues with some people. I used to eat green peppers all the time, but my husband had issues. Once I switched to red, the problems went away.
Make It A Meal
If you want to be low carb, you’ll want to look into using lettuce leaves instead of tortillas. If you’re going Paleo, you’ll have to leave off the sour cream and cheese.
You will want beans and rice. You can make Spanish rice using cauliflower. I know some people prefer black beans thinking they’re healthier. I’m no expert. But there are so many varieties of heirloom beans out there that you should try them all. I love eye of the goat and mayocoba.
So see what you think. And let me know in the comments.
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