Fajita Salmon and Veggies

 
  • Cooking and Prep: 50 m
  • Serves: 6
  • No Allergens

Sheet pan dinners are a wonderful trend for busy families – and when better to break out your trusty sheet pan recipes than Passover, when you're likely cooking with different, simpler equipment than you have in your year-round kitchen? If you like, you can also make this recipe on the grill. Favorite this Fajita Salmon with Peppers and Onions recipe to make for a quick Chol Hamoed supper, and be sure to check out all of Ally's 5-ingredient Chol Hamoed dinner recipes and you'll be set for the whole week. Ally has kept the ingredient list simple, but you can spice up your salmon and veggies to suit your tastes.

Ingredients (8)

Fajita Salmon and Veggies

Start Cooking

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.

 
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