Olive Magazine
Salmon and sweetcorn fajitas

Salmon fajitas

Published: October 12, 2020 at 11:09 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Stuff warmed tortillas with a colourful combo of grilled salmon, roasted sweetcorn, blistered red peppers and spring onions, all flavoured with aromatic cajun spices

Nutrition:
NutrientUnit
kcal787
fat40g
saturates8.9g
carbs57.1g
sugars9.7g
fibre12.8g
protein43.1g
salt2.1g
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Enjoy these salmon fajitas with homemade tomato salsa and guacamole, then check out our chicken fajitas, vegetarian fajitas and halloumi fajitas.

Ingredients

  • 2 corn-on-the-cob, kernels sliced off
  • 4 spring onions, sliced
  • 1 red pepper, sliced
  • 1 tbsp olive oil
  • 2 tbsp fajita or cajun spice mix
  • 1 lime, ½ juiced, ½ cut into wedges
  • 2 salmon fillets
  • 4-6 tortillas, warmed
  • 1 avocado, chopped
  • chilli sauce, to serve

Method

  • STEP 1

    Heat the grill to high. Put the sweetcorn kernels, spring onions and red pepper onto a baking tray, drizzle with the oil, sprinkle over half the spice mix, and mix well. Grill for 10 minutes until starting to lightly char and the peppers are soft. Give everything a mix halfway through.

  • STEP 2

    Mix the lime juice with the remaining spice mix, and drizzle over the salmon fillets. Leave to marinate while the vegetables cook. After 10 minutes, add the salmon to the tray, skin-side down, and grill for 5-6 minutes or until the salmon is cooked through and flaky. Gently break up the salmon and serve straight from the tray with the lime wedges, warmed tortillas, avocado and some chilli sauce.

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