Midweek salmon fajita traybake recipe

This fishy take on fajitas dates back to when my son was little. It was an excellent way of getting omega-3 fatty acids into him in a way he very much enjoyed! Many years later, this is still a firm favourite on the menu and has to feature at least every two weeks, otherwise there is uproar! The recipe works just as well with trout if you can’t find wild salmon; trout tends to be a little cheaper, also. Wild salmon is a more sustainable option to farmed and has a superior nutritional profile, containing more vitamins and minerals, fewer toxins.

(Serves 2/3)

INGREDIENTS

2 portions of wild salmon

200g of cooked black beans

2 tbsp fajita spice

1 red, 1 green, 1 orange pepper sliced

2 red onions sliced

A handful of fresh coriander, chopped

METHOD

Place on a baking tray, drizzle with a little olive oil, season and add the spice.

Roast in a preheated oven at 180 °C for 20-25 minutes.

Once cooked, break up the fish and get creating your tortillas.

To create: Tortillas, Fillings - guac, cheese, sour cream, etc