Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen, I'm going to share
with you how to make some really delicious and easy salmon fajitas, these are my sheet
pan salmon fajitas, I love them because of their simplicity and how easy they are to
put together - the oven's ready - and I also love that you can make a big batch of them
in the oven, say you're having people over for dinner, it cooks a lot and it's very little
work for you, you can take some shortcuts from the grocery store and I will walk you
through in a little bit, but for now let me walk you through the list of what you'll need,
which is not very big but they're all the right ones.
You'll need some salmon fillets, mine don't have the skin on them because I don't need
them, but if yours does it's fine, I've got an array of bell peppers, a couple of onions
that are red and yellow, I've got some garlic, you'll need some fajita seasoning, store-bought
of homemade, whatever you heart desires, I've got some store bought so that's what I'm going
to use today, but you can scour the web for fajita seasoning mix and make your own which
I'm sure you already have the ingredients on hand for.
Then you'll need some soy sauce, lime juice, light olive oil or any flavorless oil like
an avocado oil will do, a little squeeze of honey, and then for the topping which I love,
I love to do this really delicious slaw, this jalapeno slaw, what I have here is just some
coleslaw mix, I love this, you an buy it pre-made, pre-shredded, it's got regular cabbage, red
cabbage and carrots, all shredded, cilantro, lime, avocado, you'll need a jalapeno, and
some salt which I don't have out here yet, but I'll get to it in a second.
Alright, let's get going on marinating the salmon really quickly, now because I'm adding
citrus juice, or like an acid to the fish, I'm on;y going to let this marinate for about
twenty minutes or so, any longer and the acid starts breaking down the fish and you'll end
up with ceviche, so never marinate seafood with acid overnight because you'll end up
with ceviche, delicious but that's not what we're going for here.
In this bowl, I'm going to add soy, I'm going to add a little bit of light olive oil, something
flavorless, a little squeeze of honey, just to balance out the saltiness, and to balance
out the lime, the acid from the lime.
I love this recipe, and I'm actually going to cut this in half because it's pretty big,
well I could fit it.
It's pretty big so I'm just going to use half of that.
Reserve this for the slaw.
And then I'm going to need a couple of cloves of garlic, I'm going to finely chop them and
then I'm going to add the salmon in there and let it sit for twenty minutes and then
we'll work on the peppers and the onions if I can get the garlic out of here.
Adding the garlic and the cilantro.
And now what I'm going to do is add the salmon right in, just make sure you kind of coat
it around, just want to make sure that it's touching the marinade.
Trust me because it's so strongly flavored, like the soy and what not, it's going to give
it so much delicious flavor, now that that's going to sit aside for twenty minutes or so,
maybe a little bit longer, the oven is preheated to 425F, I've got a large baking sheet that
I've lined with parchment paper so that it saves me on some cleanup, what I'm going to
work on next is slicing my peppers and onions, I want them to be about the same thickness
so that they cook evenly.
So I'm going to cut this in half, core it and then just slice it into some beautiful
slices.
Alright, so I've got a lot of onions and peppers here sliced, so it looks like a lot compared
to the three pieces of salmon, and that is because there are only going to be three of
us for dinner tonight otherwise I would put more salmon on it, but also the roasted vegetables
with all of the juices and the spices and everything, oh my goodness leftover on a salad
or on top of rice tonight for dinner are so delicious so I always make sure to make extra
because we just love it.
So, to the veggies I'm going to add just a little bit of light olive oil.
Couple tablespoons.
And then some of your fajita seasoning, now my fajita seasoning, because it's store bought,
it's already got some salt in it so I don't need to add any additional salt otherwise
it would be too salty, and now I'm just going to go in and really massage everything to
make sure all the peppers and the onions are coated and it smells so good, and I'm going
to pop this into the oven now because the veggies just need a bit of a heads up of a
cooking time before we add the salmon, because obviously the salmon cooks a lit quicker,
so these are going to go into a 425F oven for about twenty minutes or so and I will
show you what they look like when they are done, and meanwhile the salmon is fine, it
can just rest there until I am ready for it.
So I want to work on the slaw now while the peppers are in the oven because the acid from
the lemon juice is going to break down the cabbage a little bit which is exactly what
I want so in here I just have the coleslaw mix, I've sliced a couple scallions, a little
bit of jalapeno, this jalapeno in particular is so hot, the batch that we bought are super
spicy so I'm only using half that I've thinly sliced, and then a little bunch of chopped
cilantro, a good healthy pinch of salt, and then the juice of half of the other lime because
it's a really juicy lime, so I'm only doing half, but if it was a smaller, not so juicy
lime then I would do a whole one because I want this pretty limey, and I'm just going
to toss everything together with a fork and let it just sit aside for the remainder of
the time and everything needs to cook which once the salmon goes in, it'll take another
fifteen minutes or so, ten to fifteen minutes, the peppers are in there so it's got a good
amount of time, so just toss it all together, you'll be surprised what happens in the next
ten minutes with that lime really breaking down the cabbage, but still keeping it's vibrant
crunch and it's so limey and delicious, I forgot a small drizzle of oil just to get
everything going.
And that's it!
Set this aside and you're ready to go.
The peppers were in the oven for about twenty minutes, then you take your beautiful salmon
fillets, pop them right on there like so, beautiful!
Oh it smells so good!
Gorgeous, don't you dare throw away any of the marinade.
Just pour that right over everything.
Using my clean hand just sprinkle a little bit of fajita seasoning on the salmon.
You're going to pop this into the oven for about fifteen minutes or until the salmon
is fully cooked through and it flakes really easily, my mouth is watering it smells so
phenomenal in here - I'm hungry!
Going to pop this in and show you what this looks like when it's done, the thing is yelling
at me because the time is up, wash my hand first.
Alright, so once the salmon went on I popped it in for actually twenty minutes and it is
just perfection it smells so good in here, I'm just sprinkling a little bit of fresh
cilantro over-top now this is going to sound really crazy but you know me, I'm a crazy
loon, I just really like the idea of putting your slaw right on top.
You serve this whole thing at the table with some warm tortillas, a little bit of fresh
avocado, and look at this suddenly you've got an absolute magnificent feast that didn't
take you a lot of time to put together, you can buy pre-sliced peppers and onions at your
grocery store, if you want to or you can cut them up a couple days before hand if you're
coming home at the end of a long day and you know you've got people coming over, and it's
just magnificent, you don't need rice, you just need some warm tortillas which I do have,
I'm a corn tortilla fan so that's what I'll be serving.
You don't need rice, you just need tortillas, I've got some avocado here that I'm going
to slice up and serve it with, I've got fresh lime here to drizzle over the top and squeeze
on top and it's just I mean I want a little bit of slaw right now and a little bit of
pepper and then I'll go into the salmon, but it smells fantastic and looks welcoming, it's
exactly what I want to serve to my friends and family at the end of a long day, it's
fun, it's easy, mmm.
Wow!
Something was hanging, it fell down, it's fine, it's all good.
It's a twist on a classic that you know most people will love, and it's fabulous and it's
also a great way to make salmon go a long way because two people can share one fillet
because you're going to be wrapping it in tortilla, I'm going to have a piece of salmon
and the slaw.
That is perfect.
That's what I want to eat for dinner.
That's what I am going to eat for dinner!
And you could be doing it too.
Go to LauraintheKitchen.com to get the written recipe, I hope you have enjoyed spending time
with me I will see you next time.
Bye!