Sheet Pan Salmon Fajitas with Mango and Avocado Salsa

Serves 4 

Nutrition per serving – calories: 367, fat: 15g, carbohydrates: 29 g, protein: 25g, fiber: 5g, sugar: 6g, sodium: 622mg

If you want to make these gluten-free, you can swap out the flour tortillas with corn tortillas.  You can serve this with homemade mango-avocado salsa (recipe below)  or a jarred salsa or guacamole if you prefer. 

• 3 bell peppers (any colors), cut into ½ -inch strips

• 1 poblano pepper, cut into ½ - inch strips 

• 1 large white or red onion, cut in half and each half sliced into ¼ inch slices 

• 2 tablespoons extra-virgin olive oil 

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika 

• ½ teaspoon ground cumin 

• 1 teaspoon kosher salt 

• ½ freshly ground black pepper 

• 4 (4-6-ounce) salmon fillets 

• Lime wedges for serving

• 8, corn or, flour tortillas (6-inch), heated (see below for tips for heating) 

Adjust oven rack to 6 inches from broiler. Preheat the oven to 450 degrees. 

In a small bowl, whisk together the oil, chili powder, paprika, cumin, and salt. Reserve half of the mixture for the salmon. Toss the remaining spice paste with the pepper and onions on a rimmed baking sheet. Spread evenly over the sheet pan in one layer and roast for about 15 minutes, or until they begin to soften. 

Meanwhile, spread the remaining spice paste on the salmon filets and set them aside. 

Change the oven setting to the broiler. Remove the pan from the oven and push the vegetables to the sides of the pan to make room for the fillets. Set the salmon in the open spots and return the pan to the oven. Broil until the salmon is just cooked through and is browned on top, 6-10 minutes

Mango and Avocado Salsa 

Serves 4 

Nutrition per serving – calories: 95, fat: 6g, carbohydrates: 12g, protein: 1g, fiber: 4g, sugar: 8g, sodium: 4 mg

• 1 mango, peeled, pitted, and cut into ½ -inch pieces

• 1 avocado, halved, pitted, and cut into ½ -inch pieces

• 1 small jalapeno, seeded and finely chopped 

• 1 tablespoon lime juice

• 2 tablespoons chopped fresh cilantro

• Salt and pepper

Combine mango, avocado, lime juice, and cilantro in a bowl. Season with salt, pepper, and extra and set aside for serving.

Warming tortillas 

• My preferred method for warming tortillas is to place each one directly over the medium flame of a gas burner until slightly charred, about 30 seconds per side.

• Another option is to ‘toast’ them in a dry skillet over medium-high heat until softened and speckled with brown spots, 20 to 30 seconds per side.

• If you’re feeding a large crowd it’s more efficient to use the oven. Here’s how: Put the tortillas into stacks of about six and wrap each stack in foil. Heat the tortillas on the middle rack of a 350-degree oven for 5 minutes. 

• In a pinch I will use a microwave: I place a stack of six tortillas on a plate, cover with a moist towel, and microwave for about 1 minute.

• No matter how you warm them—wrap them in foil or a kitchen towel until ready to serve so they don’t get cold or dry out.

FAJITAS MANGO-AVOCADO SALSA