Nothing says satisfying comfort meal like fajitas, that Tex-Mex dish of seared meat and vegetables served family style, so everyone can scoop up exactly what they want. Here, salmon stands in for the usual chicken, beef, or shrimp. You start by getting the oven hot, then slathering a single chunk of salmon fillet with a mixture of olive oil, chili powder, cumin, garlic powder, chile flakes, and salt.
- 16 ounce salmon fillet
- 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 tbl chili powder
- 2 tsp ground cumin
- 1⁄2 tsp garlic powder
- pinch of chile flakes
- 1 tsp salt
- 1⁄2 tsp ground pepper
- 12 good-quality corn tortillas
- cotija cheese
- cilantro, washed and picked
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 20-2 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.