Go Back
SHEET PAN FAJITA SALMON centered hero view, clean and uncluttered
Yesica Andrews

Sheet Pan Fajita Salmon Recipe Easy and Delicious

This Sheet Pan Fajita Salmon recipe is an easy and flavorful way to enjoy a juicy, tender salmon fillet combined with perfectly roasted bell peppers and onions. Tossed with a delicious fajita seasoning and finished off with a zesty Cilantro Lime Butter, it’s perfect for quick weeknight dinners served with rice, beans, or tortillas.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 4 6 oz. salmon fish fillets
  • 1 package McCormick Fajita seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional)
  • 3 bell peppers, sliced (any color combo)
  • 1/2 large onion, thinly sliced
  • 1 tablespoon olive oil
  • Marinade:
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons orange juice
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon brown sugar
  • 2 garlic cloves, minced
  • Cilantro Lime Butter:
  • 4 tablespoons butter, melted
  • 1 tablespoon fresh lime juice
  • 1 1/2 tablespoons finely chopped cilantro, packed
  • 1/4 teaspoon salt
  • Optional Garnishes:
  • Tomatoes
  • Avocados
  • Guacamole
  • sour cream
  • hot sauce
  • black beans
  • Rice
  • tortillas

Method
 

  1. Combine fajita seasoning with salt and cayenne pepper and set aside.
  2. In a wide bowl, whisk together olive oil, lime juice, orange juice, soy sauce, brown sugar, and minced garlic to make the marinade. Set aside 1 tablespoon of this marinade.
  3. Add salmon fillets to the marinade and let them soak for 30 to 60 minutes at room temperature while you prepare the vegetables.
  4. Heat oven to 400°F and cover a baking sheet with foil, spraying it lightly with cooking spray.
  5. Place sliced onions and bell peppers on the baking sheet and season with 1 tablespoon of the fajita seasoning mix, salt, olive oil, and the reserved tablespoon of the marinade. Toss everything to coat well and spread out in an even layer.
  6. Roast the vegetables for 5 to 10 minutes depending on your salmon thickness, shorter time if salmon is thick, longer if thin.
  7. Remove the pan from oven, stir the vegetables, and push them to one side.
  8. Place the marinated salmon fillets on the empty side and rub them well with the remaining fajita seasoning.
  9. Return the pan to the oven and bake for 12 to 16 minutes, until the salmon is cooked through and flakes easily.
  10. Set the oven to broil and cook salmon and vegetables for 1 to 2 minutes to get a nice char and golden color.
  11. Drizzle the melted Cilantro Lime Butter over the fish.
  12. Add salt and pepper to taste.
  13. Serve the salmon and vegetables wrapped in tortillas or over rice or salad, topping with any combination of black beans, tomatoes, avocados, guacamole, sour cream, hot sauce, and extra lime juice as desired.

Notes

  • Marinate the salmon at room temperature for best flavor infusion. Adjust roasting times based on salmon thickness to avoid overcooking. Leftover cilantro lime butter is great on rice or vegetables.