Norwegian salmon makes a great alternative to fish or beef in these Cajun salmon fajitas, for a delicious dinner with only a few minutes effort.
I’m sure you’ve realised by now that salmon is my favourite fish (although to be honest I hadn’t really cottoned on until I looked back through my recipe index and found a lot more salmon than any other fish – it’s amazing what you learn about yourself when you start blogging!), so when I was approached by the Norwegian Seafood Council and asked to create a recipe using some of their delicious Norwegian salmon I jumped at the chance.
The challenge was to create a fresh, quick supper idea using some delicious Norwegian salmon and I think these cajun salmon fajitas really fit the bill. Unlike regular fajitas the vegetables and salmon are baked rather than fried, so there’s no need to stand over the hob ensuring that they don’t burn, it really is just a few minutes of chopping and you’re done. The only important thing to remember is to turn the oven down part way through cooking when you add the salmon to the tray (although I forgot once when I was perfecting the recipe and they still tasted good so no need to panic if it slips your mind).
My boys love food in wraps but aren’t huge fans of anything spicy, so I simply set aside some fish and vegetables for them in a separate tray and cook them just the same.
If you’d like to give these a try you can find Norwegian salmon in Tesco (that’s where I found mine) and other supermarkets.
Cajun Salmon Fajitas
- 2 Norwegian salmon fillets
- 1 red pepper
- 1 yellow pepper
- 1 red onion
- 1 tbsp olive oil
- 3 tbsp cajun seasoning
- 4 flour tortillas
- Favourite fajita toppings - I used jalapeño peppers and sour cream
- Pre-heat your oven to 220ºC/200ºC fan.
- Slice the peppers and onion. Place into a baking tray. Add 2 tsp olive oil and 1 tbsp cajun seasoning and toss to coat the vegetables. Cook for 10 minutes.
- While the vegetables are cooking, rub a little (1 tsp approx.) olive oil onto the salmon fillet. Place the remaining cajun seasoning into a large flat dish and dip the salmon into the seasoning to coat it.
- Remove the vegetables from the oven and turn the temperature down to 180ºC/160ºC fan. Make space in between the vegetables and add the salmon. Cook for a further 20 minutes.
- Serve - I like to put the dish out on the table along with a pile of flour tortillas and any additional fillings and let people build their own wraps.
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Free From/Suitable For…
The ingredients for this recipe (excluding the additional toppings) are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.