Kasa Yoga Recipes:

Sheet Pan Fajita Salmon with Cilantro Lime Butter

By Dara Akdamar, Kasa Yoga's Certified Nutritional Health Coach

Start your year off with a bang… a bang of flavor and nutrition that is! 

As a natural-born Louisianian, I love flavor and lots of it! Now that I've been in Texas for more thank 15 years, I can proudly say that this recipe has proven to be a Texas family favorite!  

This Fajita Salmon not only will tingle your taste buds, but will give your whole body a powerhouse of nutrition. Salmon is packed with omega 3’s, a known anti-inflammatory and brain booster. The bell peppers and onions are high in Vitamin C (who doesn’t need that right now)? Onions are known to have antioxidant qualities as well as having strong antimicrobial properties.


You can see why this is a great recipe to start your New Year off with a bang of flavor and health!


Enjoy!

INGREDIENTS

  • 4 6 oz.  Wild-caught salmon filets

  • Fajita seasoning (see below) Or you can use organic fajita seasoning

  • 1/4 Tsp salt

  • 1/4 Tsp cayenne pepper (optional)

  • 3 bell peppers, sliced (any color combo)

  • 1/2 large onion, thinly sliced

  • 1 tablespoon olive oil

Marinade

  • 2 TBS olive oil

  • 2 TBS lime juice

  • 2 TBS orange juice

  • 2 TBS coconut aminos – Soy alternative ( If using soy make sure it is organic)

  • 2 garlic cloves, minced


Cilantro Lime Butter

  • 4 TBS butter, melted(ghee butter for dairy-free and high in Omega 3

  • 1 TBS fresh lime juice

  • 1 1/2 TBS finely chopped cilantro, 

  • 1/4 Tsp salt
     

Fajita Seasoning

  • ¼ cup chili powder

  • 2 TBS salt

  • 2 TBS paprika

  • 1 TBS onion powder

  • 2 Tsp garlic powder

  • 1 Tsp cayenne powder

  • 2 TBS cumin powder
     

DIRECTIONS

  1. Whisk the fajita seasoning with 1/4 teaspoon salt and 1/4 teaspoon cayenne pepper. Set aside.

  2. MARINADE: In a shallow large bowl or dish, whisk together all of the Marinade ingredients. Remove 1 tablespoons to use later for vegetables. Add salmon and marinate 15-30 minutes at room temperature. Meanwhile you can prep your veggies.

  3. Preheat oven to 400 degrees. Spray baking sheet with olive oil.  

  4. Add onions and bell peppers to baking sheet. Sprinkle with 1 tablespoon fajita seasoning, 1/4 teaspoon salt and drizzle with 1 tablespoons olive and 1 tablespoon reserved marinade. Toss until evenly coated then spread evenly on baking sheet. Roast 8-10 minutes 

  5. Stir veggies and move to one side of your pan. Add salmon and rub with all remaining Fajita seasoning. Bake at 400 degrees F for approximately 12-16 minutes or until salmon is cooked through and flakes easily with a fork (cooking time may vary depending on thickness of salmon.

  6. Broil salmon and veggies for 1-2 minutes or until veggies are slightly charred and salmon is golden. Spoon Cilantro Lime Butter evenly over salmon (directions follow). Season with additional salt and pepper to taste. 

  7. Serve salmon and veggies in organic corn tortillas, brown rice or salad with toppings of choice such as black beans, tomatoes, avocados/guacamole,  hot sauce and additional freshly squeezed lime juice if desired etc.
     

Cilantro Lime Butter: 

  1. Melt butter in a medium bowl. Stir in lime juice, cilantro and salt. 
     

RECIPE NOTES:

Roast until the salmon is cooked through and flakes easily, 4 to 6 minutes for every 1/2-inch thickness of salmon. 

Get in Touch

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Dallas Texas 75209

Christina@kasayogadallas.com

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