All of those fajita flavors, but make it a bowl! Veggies and salmon get baked in a fajita-style spice mix on one sheet pan and served over a bed of whatever grain you want. Pick and choose your toppings, but I’m partial to my chipotle garlic yogurt that really packs in a tangy, smoky, garlicky, spicy flavor.
Ingredient Highlight
Salmon! the fish we all love because it’s flaky, fatty and a lot harder to overcook/mess up than other fish. It also happens to be packed with more nutrients than I have space to talk about here. It’s one of the most nutritious fish because of it’s super high omega-3 fat content (DHA and EPA). It’s also a great source of protein, potassium, selenium, and vitamin B12.
Servings 4 People
Prep Time 15 minutes 
Cook Time 25 minutes Ingredients
- 2 tsp ground cumin
- 2 tsp chili powder
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
- 4 bell peppers, seeds removed, thinly sliced (about 5 cups)
- 2 cups chopped or thinly sliced cabbage
- 2 tbsp olive oil
- 1-1.5 lb wild salmon, cut into 4 filets*
- 2-3 cups cooked grain of choice (rice, quinoa, farro, or use tortillas)
For the chipotle garlic yogurt (optional):
- ½ cup plain whole milk Greek yogurt or sour cream
- 1-2 chipotles in adobo sauce, chopped finely
- 2 garlic cloves, grated or crushed
- 2 tsp lime juice
- ¼ tsp kosher salt
- 1 tbsp water, to thin it out
Topping ideas:
- Sour cream or whole milk yogurt or use chipotle sauce above
- Guacamole or avocado
- Pickled red onions
- Cilantro
- Salsa
Instructions
- Preheat the oven to 450F or 425F convection. Line a baking sheet with parchment paper.
- In a small bowl, mix together the spices, salt, and pepper. Add the bell pepper and cabbage to the baking sheet and toss with the oil and half of the spice mix (about 1 heaping tablespoon). Spread into an even layer and bake for 10-15 minutes, or until veggies are tender and browning in spots.
- Meanwhile, pat your salmon dry and coat the salmon flesh really well in the remaining spice mix. If any excess spices remain, just add them to the sheet pan. Nestle the filets into the veggies and bake for 10-12 more minutes, or until cooked through. Option to flake up the salmon or leave it whole (you can peel the skin off or leave it on).
- To make the sauce (if using), add all ingredients except water to a small bowl and mix until smooth. Add the water to thin it out so that it’s more drizzle-able (how much you add will depend on how thick your yogurt is).
- Serve over a bed of your grain of choice and top with desired toppings.
Items you can prep ahead (optional)
- Mix together spice mixture
- Thinly slice or chop 4 bell peppers (about 5 cups)
- Chop thinly slice 2 cups cabbage
- Cook 1-2 cups of your grain of choice (or use tortillas)
- Make chipotle garlic yogurt (if using)
- Prep any other toppings (pickled red onions, chopped cilantro, etc…)
Substitutions:
- To make vegetarian, substitute salmon with 2 cans of drained and rinsed black or pinto beans. Toss them in the spice mix with 1 tablespoon of oil and add to the pan at the same time you would add the salmon.
- To make vegan, see above + use a vegan yogurt alternative or make this Cilantro Cashew Crema.
- Skip the chipotle entirely or substitute using 1 teaspoon smoked paprika. This is delicious as a plain garlic-y yogurt as well!
- Stretch the meal by adding 1 can of black beans to the baking sheet with the salmon (you can toss the beans in some oil and salt).
- Any quick cooking veggies can be used, about 7 cups worth. You could do 4 cups cabbage and 3 cups bell pepper – whatever ratio you want!
- Use chicken or any other type of fish in place of salmon.
Storage:
-
Store leftovers in an airtight container in the fridge:
- Chicken + veg: up to 4 days
- Chipotle garlic yogurt: up to 4 days
Leftovers + Repurposing:
- Warm up leftover grain, veggies, and chicken. Top with all the toppings!
- Turn it into an actual fajita or taco.
- Add black beans to stretch the meal.
Servings 4 People Prep Time 15 minutes Cook Time 25 minutes Ingredients
- 2 tsp ground cumin
- 2 tsp chili powder
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
- 4 bell peppers, seeds removed, thinly sliced (about 5 cups)
- 2 cups chopped or thinly sliced cabbage
- 2 tbsp olive oil
- 1-1.5 lb wild salmon, cut into 4 filets*
- 2-3 cups cooked grain of choice (rice, quinoa, farro, or use tortillas)
For the chipotle garlic yogurt (optional):
- ½ cup plain whole milk Greek yogurt or sour cream
- 1-2 chipotles in adobo sauce, chopped finely
- 2 garlic cloves, grated or crushed
- 2 tsp lime juice
- ¼ tsp kosher salt
- 1 tbsp water, to thin it out
Topping ideas:
- Sour cream or whole milk yogurt or use chipotle sauce above
- Guacamole or avocado
- Pickled red onions
- Cilantro
- Salsa
Instructions
- Preheat the oven to 450F or 425F convection. Line a baking sheet with parchment paper.
- In a small bowl, mix together the spices, salt, and pepper. Add the bell pepper and cabbage to the baking sheet and toss with the oil and half of the spice mix (about 1 heaping tablespoon). Spread into an even layer and bake for 10-15 minutes, or until veggies are tender and browning in spots.
- Meanwhile, pat your salmon dry and coat the salmon flesh really well in the remaining spice mix. If any excess spices remain, just add them to the sheet pan. Nestle the filets into the veggies and bake for 10-12 more minutes, or until cooked through. Option to flake up the salmon or leave it whole (you can peel the skin off or leave it on).
- To make the sauce (if using), add all ingredients except water to a small bowl and mix until smooth. Add the water to thin it out so that it’s more drizzle-able (how much you add will depend on how thick your yogurt is).
- Serve over a bed of your grain of choice and top with desired toppings.
Items you can prep ahead (optional)
- Mix together spice mixture
- Thinly slice or chop 4 bell peppers (about 5 cups)
- Chop thinly slice 2 cups cabbage
- Cook 1-2 cups of your grain of choice (or use tortillas)
- Make chipotle garlic yogurt (if using)
- Prep any other toppings (pickled red onions, chopped cilantro, etc…)
Substitutions:
- To make vegetarian, substitute salmon with 2 cans of drained and rinsed black or pinto beans. Toss them in the spice mix with 1 tablespoon of oil and add to the pan at the same time you would add the salmon.
- To make vegan, see above + use a vegan yogurt alternative or make this Cilantro Cashew Crema.
- Skip the chipotle entirely or substitute using 1 teaspoon smoked paprika. This is delicious as a plain garlic-y yogurt as well!
- Stretch the meal by adding 1 can of black beans to the baking sheet with the salmon (you can toss the beans in some oil and salt).
- Any quick cooking veggies can be used, about 7 cups worth. You could do 4 cups cabbage and 3 cups bell pepper - whatever ratio you want!
- Use chicken or any other type of fish in place of salmon.
Storage:
-
Store leftovers in an airtight container in the fridge:
- Chicken + veg: up to 4 days
- Chipotle garlic yogurt: up to 4 days
Leftovers + Repurposing:
- Warm up leftover grain, veggies, and chicken. Top with all the toppings!
- Turn it into an actual fajita or taco.
- Add black beans to stretch the meal.
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