Sheet Pan Salmon Fajitas are a one-pan easy dinner recipe that is loaded with flavor. You can get this delicious meal on your table in around 30 minutes. It’s naturally gluten free and can easily be made low carb or keto-friendly.
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Who doesn’t love an easy one pan dinner – especially one that’s incredibly flavorful and tastes like it came from your favorite Mexican restaurant?!
That’s exactly what this Sheet Pan Salmon Fajitas recipe is. Simple, with big flavor.
Salmon, peppers, onions, and tons of seasonings and flavors are all baked together on one sheet pan. You can enjoy this recipe as is, or serve it with tortillas, over rice, or even over riced cauliflower.
Why This Recipe Works
Not only is this recipe super easy, it’s super quick. It takes just around 30 minutes to make this meal from start to finish.
It’s one of those recipes that’s great for busy weeknights, but also equally as great for entertaining.
As written, the recipe is gluten free and low carb. To make it more suitable for a keto diet, a simple swap of a brown sugar substitute is all you need – see the recipe card notes for more information.
How to Make Sheet Pan Salmon Fajitas
What You Need to Make This Recipe
For this recipe, you will need salmon fillets, 3 peppers, an onion, garlic, limes, cilantro, brown sugar, chili powder, cumin, red pepper flakes, paprika, oregano, salt, and olive oil.
Faroe Island Salmon fillets from Rastelli’s is what was used for this recipe as well as in the recipe for Sheet Pan Teriyaki Salmon and Vegetables.
It’s so much better than grocery store salmon and doesn’t have any “fishy” taste what-so-ever. If you have issues finding quality salmon, you may want to check them out.
It’s likely going to be the only salmon you’ll see from here on out whenever salmon recipes are being shared on Delicious Little Bites. It’s that good.
Prep!
Slice the peppers and onion into thin strips, mince the garlic, roughly chop the cilantro, and cut the lime(s) into wedges or slices.
Preheat your oven to 400°F.
Create!
Brush both sides of the salmon fillets with 1 tablespoon of the olive oil and place them on a baking sheet. If your salmon has skin on it, place it skin side down.
To make the fajita seasoning, combine the brown sugar, chili powder, ground cumin, red pepper flakes, salt, smoked paprika, and oregano. Mix well.
Season the tops of the salmon fillets with half of the fajita spice mixture.
Add the strips of peppers, onion, and minced garlic to a medium bowl and toss with the remaining tablespoon of olive oil and spice mixture.
Spread the vegetables around the salmon fillets on the baking sheet.
Place the baking sheet in the preheated oven and bake, tossing halfway through, for 20-25 minutes, or until the salmon flakes away easily with a fork and the vegetables are tender.
Present!
Garnish with the cilantro and lime slices, if desired.
Serve as is, with tortillas, or as rice bowls.
How to Make This Recipe Gluten Free
This recipe as written is already gluten free. Be sure to use gluten free tortillas, if that’s how you plan to serve them.
How to Make This Recipe Low Carb and Keto Friendly
Simply swap out the brown sugar for a brown sugar substitute like Swerve. Serve as is, with low carb tortillas, or over cauliflower rice.
Tips and Techniques
- Omit the crushed red pepper for a milder version.
- To reduce the sugar and carb count, use a brown sugar substitute like Swerve.
- Store leftovers in an air-tight container in the refrigerator. Use within 3 days.
FAQ’s
- Can you have fajitas on keto? Most traditional fajita recipes are not keto-friendly. By making your own, you can make a few simple adjustments so that they are suitable for a keto diet. Some examples are using low carb tortillas or serving the meat and vegetables over cauliflower rice.
- What do you serve with fajitas? Some foods that pair great with fajitas are a simple salad, queso and chips, Mexican rice, cauliflower rice, and/or black or pinto beans.
More Fajitas Recipes to Try
Fajitas can be made in so many different ways with just about any protein! Chicken Fajita Bowls are one delicious way to enjoy them. This recipe uses cauliflower rice, but you can easily swap in regular rice.
Beef Fajitas Bowls are basically the same recipe but with strips of tender beef.
Leftovers of any of these recipes could easily be used in these Fajita Wraps for lunch the next day!
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Sheet Pan Salmon Fajitas
Ingredients
- 4 salmon fillets
- 2 tablespoons extra virgin olive oil * divided
- 1 tablespoon brown sugar * or keto alternative like Swerve
- 1 teaspoon chili powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon oregano
- 1/2 teaspoon ground cumin
- 3 peppers * cut into thin strips
- 1 onion * cut into thin strips
- 3 cloves garlic * minced
- 1/4 cup cilantro * roughly chopped
- 1-2 limes * optional
Instructions
- Preheat oven to 400°F.
- Brush both sides of the salmon fillets with 1 tablespoon of the olive oil and place them on a baking sheet, skin side down (if there is skin).
- Combine the brown sugar, chili powder, ground cumin, red pepper flakes, salt, smoked paprika, and oregano. Mix well.
- Season the tops of the salmon fillets with half of the spice mixture.
- Add the peppers, onion, and garlic to a medium bowl and toss with the remaining tablespoon of olive oil and spice mixture.
- Spread the vegetables around the salmon fillets on the baking sheet.
- Place the sheet in the preheated oven and bake, tossing halfway through, for 20-25 minutes, or until the salmon flakes away easily with a fork and the vegetables are tender.
- Garnish with the cilantro and lime slices, if desired.
Notes
Tips and Techniques
- Omit the crushed red pepper for a milder version.
- To reduce the sugar and carb count, use a brown sugar substitute like Swerve.
- Store leftovers in an air-tight container in the refrigerator. Use within 3 days.
