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If you’re looking for easy dinner ideas this cilantro lime butter salmon sheet pan fajitas recipe is sure to become a new family favorite. Sheet pan fajitas have always been one of our go-to quick and easy dinner recipes. For this recipe I decided to give our usual chicken sheet pan fajitas recipe an upgrade and substituted the chicken for salmon. If you have never tried salmon fajitas, you are totally missing out. They are amazing and this salmon fajitas recipe is so good and so easy, you’re sure to add it to your regular family dinner recipe rotation. 

My family enjoyed this recipe so much and I love that this recipe is so versatile. You can eat your salmon fajitas in a tortilla like a taco or serve them over rice or quinoa to create a delicious salmon fajita bowl. 

What makes this salmon recipe go from good to fantastic is the amazing buttery taste of the cilantro lime butter salmon. I started off seasoning the salmon with a fajita seasoning sauce and finished the salmon off with homemade cilantro lime butter. To make it, I used I Can’t Believe It’s Not Butter!® instead of butter, as I often do. Why? February is Healthy Heart Month and I’m making sure that I focus on cooking meals that are nutritious and better for everyone in my family. That is easy to do when I substitute butter for I Can’t Believe It’s Not Butter!®, which is made with good fats from plant based oils and is a good source of Omega 3 ALA.​  I Can’t Believe It’s Not Butter!® gives my recipes the buttery taste I love but with 70% less saturated fat and 40% fewer calories than dairy butter. I always get I Can’t Believe It’s Not Butter!® at my local Publix. And right now, you can save $0.50 on any ONE (1) I Can’t Believe It’s Not Butter!® product between 2/14 and 2/27.

When making this it’s also a great idea to make a double recipe of the cilantro lime butter. You can then use it for making cilantro lime chicken, cilantro lime shrimp or spread it on corn. If you haven’t tried corn with cilantro lime butter you are missing out!

How to make sheet pan salmon fajitas

To give the salmon that TexMex south of the border fajita flavor I created a fajita seasoning paste. To make it, I used fajita seasoning which I mixed with lime juice, soy sauce and olive oil. If you have more time and want your salmon to be more flavorful you can add more liquid, I usually use orange juice, and let the salmon marinade for 20-30 minutes. But if you’re in a hurry you can simply brush on this fajita seasoning paste. 

For this sheet pan recipe the key to baking the vegetables and the salmon together requires two important things. First you need to make sure that the bell peppers and onions are thinly sliced so that they take less time to cook. At the same time you need to make sure that your salmon is thick and ideally has it’s skin on and preferably is a large piece of salmon, as opposed to small filets so that it takes longer to cook. This will ensure that when you put everything together in your sheet pan both the vegetables and the salmon will come out at the ideal doneness. If your vegetables are cut too thick and your salmon is thin you risk ending up with an overcooked salmon or undercooked vegetables. 

Cilantro Lime Butter Salmon Sheet Pan Fajitas Recipe

Ingredients for Salmon Fajitas

• 2 large salmon fish fillets, skin on (8-10oz each)
• 1 package Fajita seasoning (divided)
• 1/4 teaspoon salt
• 1 teaspoon olive oil
• 1 teaspoon lime juice
• 1 teaspoon orange juice
• 1 tablespoons reduced sodium soy sauce
• 3 bell peppers, thinly sliced (I used red, yellow and green)
• 1/2 large onion, thinly sliced
• 1 lime cut into wedges
• Salt and pepper to taste
• 8 corn tortillas

Ingredients for cilantro lime butter

• ½  cup I Can’t Believe It’s Not Butter!®
• 1 tablespoon fresh lime juice
• ½ teaspoon lime zest
• 3 tablespoons cilantro, finely chopped
• ½ teaspoon chipotle powder
• Salt and pepper

Instructions

• Preheat the oven to 400 degrees F. 
• In a small bowl combine ½ package of the Fajita seasoning with the salt, olive oil, lime juice, orange juice and soy sauce. Whisk together until you have created a thick sauce. If needed add more orange juice. Reserve the the remaining Fajita seasoning.

• Spray a baking sheet with cooking spray. Place salmon on the baking sheet skin side down and brush with the Fajita seasoning mixture. 

• Place onions and bell peppers on the baking sheet.  Sprinkle with Fajita seasoning. Drizzle with lime juice and season with salt and pepper to taste. 

• Bake for approximately 15 minutes or until salmon should be almost fully cooked.
• While the salmon and vegetables are baking, put the cilantro in a food processor, add I Can’t Believe It’s Not Butter!®, lime juice, chipotle powder and salt to taste. Pulse a couple of times until well combined. 

• Remove the baking sheet from the oven and spread the cilantro butter on the salmon filets. Return to oven and broil for 1-2 minutes or until lightly browned. 

• Serve the salmon and vegetables over warm corn tortillas and top with avocado and crumbled Queso Fresco and cilantro. You can also drizzle sour cream on top.

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Cilantro Lime Butter Salmon Sheet Pan Fajitas

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Ingredients

• INGREDIENTS FOR SALMON FAJITAS
• 2 large salmon fish fillets, skin on (8-10oz each)
• 1 package Fajita seasoning (divided)
• 1/4 teaspoon salt
• 1 teaspoon olive oil
• 1 teaspoon lime juice
• 1 teaspoon orange juice
• 1 tablespoons reduced sodium soy sauce
• 3 bell peppers, thinly sliced (I used red, yellow and green)
• 1/2 large onion, thinly sliced
• 1 lime cut into wedges
• Salt and pepper to taste
• 8 corn tortillas
• INGREDIENTS FOR CILANTRO LIME BUTTER
• ½  cup I Can't Believe It's Not Butter!®
• 1 tablespoon fresh lime juice
• ½ teaspoon lime zest
• 3 tablespoons cilantro, finely chopped
• ½ teaspoon chipotle powder
• Salt and pepper

Instructions

Preheat the oven to 400 degrees F. 
In a small bowl combine ½ package of the Fajita seasoning with the salt, olive oil, lime juice, orange juice and soy sauce.

Whisk together until you have created a thick sauce. If needed add more orange juice. Reserve the the remaining Fajita seasoning.

Spray a baking sheet with cooking spray. Place salmon on the baking sheet skin side down and brush with the Fajita seasoning mixture. 

Place onions and bell peppers on the baking sheet.  Sprinkle with Fajita seasoning. Drizzle with lime juice and season with salt and pepper to taste. 

Bake for approximately 15 minutes or until salmon should be almost fully cooked.

While the salmon and vegetables are baking, put the cilantro in a food processor, add I Can't Believe It's Not Butter!®, lime juice, chipotle powder and salt to taste. Pulse a couple of times until well combined. 

Remove the baking sheet from the oven and spread the cilantro butter on the salmon filets. Return to oven and broil for 1-2 minutes or until lightly browned. 
Serve the salmon and vegetables over warm corn tortillas and top with avocado and crumbled Queso Fresco and cilantro. You can also drizzle sour cream on top.

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Cesar Diaz

Cesar is a freelance graphic designer with more than 15 years of experience in the advertising world.He is the creative force behind GrowingUpBilingual.com and 365thingsswfl.com.2 year ago he gave up his steady job so he could spend more time at home and be more involved in his kid's lives. He loves sharing tips to maintain a healthier lifestyle both at home and while traveling. He likes to cook low calorie meals with a Latino touch, specially if they are on the grill. He is a techie, a carnivore and a fitness buff not necessarily in that order. During his free time he enjoys mountain biking, working out at the gym, watching movies and traveling with his family.

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