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Sheet Pan Salmon With Cilantro Lime Butter
This is a great healthy recipe for a busy weeknight.
Prep Time: 00:20
Cook Time: 00:20
4 6 ounce salmon fillets
1 package organic fajita seasoning
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
3 bell peppers, sliced-orange, yellow, red
1 large onion, thinly sliced
2 tablespoons olive oil
3 tablespoons olive oil
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons soy sauce
2 tablespoons brown sugar
2 garlic cloves, minced
cilantro lime butter:
4 tablespoons butter, melted
1 tablespoon fresh lime juice
2 tablespoons finely chopped cilantro
1/2 teaspoon salt
1Whisk the fajita seasoning with 1/4 teaspoon salt and 1/4 teaspoon cayenne pepper. Set aside.
3In a shallow large bowl, whisk together all of the marinade ingredients. Remove 2 tablespoons to use later for vegetables. Add salmon and marinate for 30 - 60 minutes at room temperature. Meanwhile, prep your vegetables.
4Preheat oven to 400 degrees. Line baking sheet with foil and spray with cooking spray (do not skip this step).
5Add onions and bell peppers to baking sheet. Sprinkle with 1 tablespoon fajita seasoning, 1/4 teaspoon salt and drizzle with 2 tablespoons olive oil and 2 tablespoons reserved marinade. Toss until evenly coated and spread evenly on baking sheet. Roast 5 - 10 minutes depending on how done you like your vegetables.
6Stir veggies and move to one side of your pan. Add salmon and rub with all remaining fajita seasoning. Bake at 400 degrees for approximately 12 - 16 minutes or until salmon is cooked through and flakes easily with a fork.
7Broil salmon and veggies for 1 - 2 minutes or until veggies are slightly charred and salmon is golden. Spoon Cilantro Lime Butter evenly over salmon. Season with additional salt and freshly ground black pepper.
8Serve salmon and veggies in tortillas and top with avocado and sour cream.
9Cilantro Lime Butter:
10Melt butter in a medium bowl. Stir in lime juice, cilantro and salt.
Adapted from Carlsbad Cravings Blog.
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