These sheet pan salmon fajitas are perfect for a quick weeknight dinner with minimal cleanup! Can you say Taco Tuesday? Or, better yet, Fajita Friday??I’m so thankful that sheet pan dinners are trending right now. Because while you may think that a food blogger’s life is glamorous, if you saw my kitchen after a recipe test, you would most definitely think otherwise. Especially considering that I don’t have a dishwasher in my Boston apartment. I can wind up doing the dishes four times a day when I’m recipe testing. Needless to say, I need to thank the baking sheet gods for making sheet pan dinners a trend. Because sheet pan dinner = minimal cleanup.I love when food trends are actually practical and make life easier. Unlike cauliflower pizza crust and aquafaba, sheet pan dinners actually save you time and energy. And lord knows we can all use a little extra time and energy during our busy weeks.Prior to the sheet pan dinner trend, I would’ve cooked my salmon and veggies in two separate pans, one sauté pan on the stovetop for the veggies and a baking sheet in the oven for the salmon. But you can fit both on one baking sheet and have dinner ready in 20 minutes. And for an extra time saver, buy pre-made toppings like guac and salsa.I love Mexican food for weeknight dinners, as evidenced by my black bean and zucchini tacos, black bean and jalapeno cauliflower tostadas and vegetarian enchilada spaghetti squash boats. I’m a big fan of spicy flavors contrasted with cool and creamy avocado, which is exactly what you’ll get with these sheet pan salmon fajitas. The fajita seasoning is easy to mix and you can double or triple the batch to save leftovers for future use. Or, if you want to save even more time, you can buy fajita seasoning mix at the store.Enjoy this dinner on a weeknight when you’re craving something satisfying but don’t have a ton of time to spare.Print
- 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne powder
- 1 red bell pepper, stemmed, seeded and sliced
- 1 green bell pepper, stemmed, seeded and sliced
- 1 yellow bell pepper, stemmed, seeded and sliced
- 1 medium onion, sliced
- 1 lb. salmon
- 1 tablespoon olive oil
- For serving:
- Corn tortillas
- Sliced avocado or guacamole
- Pico de gallo
- Cojita cheese
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, mix together spices until combined.
- Place salmon onto middle of baking sheet and spread bell peppers and onions around salmon. Drizzle olive oil over vegetables, sprinkle with 1 tablespoon spice mixture and toss to coat.
- Brush remaining spice mixture onto salmon. Bake for 18-22 minutes, or until vegetables are tender and salmon is easily flaked with a fork.
- Serve with tortillas and desired toppings like avocado/guacamole, pico de gallo, cojita cheese, cilantro and lime.