Sheet Pan Garlic Lime Salmon Fajitas
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Sheet Pan Garlic Lime Salmon Fajitas
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Sheet Pan Garlic Lime Salmon Fajitas are so incredibly easy and packed with so much flavor! Tender and flaky salmon with peppers are all made on one sheet pan for easy cleanup!
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Ingredients
- 4 (6-ounce) salmon fillets
- 1 yellow bell pepper sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 onion sliced medium-sized
- 1 (1.12 ounce) McCormick Fajita Seasoning Mix packet
- lime juice juice of one lime
- 3 garlic minced cloves
- 3 tablespoons olive oil
- 1 tablespoon water
- lime fresh slices
- cilantro chopped, for garnish
Instructions
- Preheat oven to 400 degrees Fahrenheit. On a sheet pan add 4 (6-ounce) salmon fillets skin side down surrounded by 1 sliced yellow bell pepper, 1 sliced red bell pepper, 1 sliced green bell pepper , and 1 sliced medium-sized onion.
- In a small bowl whisk together 1 (1.12 ounce) packet McCormick Fajita Seasoning Mix, juice of one lime, 3 minced garlic cloves, 3 tablespoons olive oil, and 1 tablespoon water. Spoon over the salmon fillets and pour the rest over the peppers and toss in the sheet pan to coat.
- Bake for 15-20 minutes or until the salmon is flaky and the peppers are tender. Serve with fresh lime slices and chopped cilantro for garnish if desired.
Nutrition Information
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Calories
372kcal
(19%)
Carbohydrates
8g
(3%)
Protein
35g
(70%)
Fat
22g
(34%)
Saturated Fat
2g
(10%)
Cholesterol
94mg
(31%)
Sodium
79mg
(3%)
Potassium
1060mg
(23%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1169IU
(23%)
Vitamin C
119mg
(132%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 8g | 3% |
| Protein | 35g | 70% |
| Fat | 22g | 34% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 94mg | 31% |
| Sodium | 79mg | 3% |
| Potassium | 1060mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1169IU | 23% |
| Vitamin C | 119mg | 132% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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