Simple Blackened Salmon Fajitas topped with peppers, onions, tomatoes, avocado, and a cilantro lime yogurt sauce that come together in less than 30 minutes and are sure to please!
Oh yeah, we’re going there. FAJITAS on a Monday!
Currently, (ok maybe not currently, but as I’m typing this…) I’m driving back from DC and trying to plan the week ahead, which is tricky considering I left my planner at home. I’m also realizing that I have to be in the right mind set in order to accomplish certain tasks. For me, the inspiration to write comes more in the morning than in the evening, either at a coffee shop or at my desk with a cup of tea (again, trying to drink tea more, though it will never be coffee), but definitely not in the car.
….which is why I’m now writing this at home because I couldn’t focus! It’s Miguel’s fault—he put a podcast on and from that point on I was a goner. Ahh well, it happens.
Important question: what is the major difference between tacos and fajitas? To me, tacos are filled with anything whereas fajitas are served open face with the toppings in little ramekins, and they always include peppers and onions. Eh? Maybe? I even Googled it and couldn’t find a ton of differences, so we’re calling these fajitas, though if tacos are more your comfort level then let’s say they’re tacos.
One thing I do know is that these salmon fajitas are a quick weeknight meal, which you know I’m all about. First of all, blacked salmon is SUCH an easy way to prepare salmon, I don’t know why I don’t do it more often (probs because I’m still obsessed with this salmon recipe). I simply used lime juice and cajun seasoning, and each salmon filet cooked in about five minutes.
Besides blackened salmon, these fajitas features peppers, onions, charred tomatoes, avocado, and a simple cilantro lime yogurt sauce. In total, I’d say this is an “under 30 minute” meal FOR SURE, aka pure gold on a Monday. Enjoy!
- 1 lb. salmon, cut into 4 pieces
- 2 limes, cut into fourths
- 2 tsp cajun seasoning
- 1 cup grape tomatoes
- 1 red pepper, sliced
- 1½ cup red onion, sliced
- 1 avocado, sliced
- For the sauce:
- ½ cup plain yogurt
- Juice of 2 limes
- 1 tsp cilantro, chopped
- Preheat oven to 350°.
- Next, heat a nonstick skillet on stovetop over medium heat with 1 tsp olive oil.
- Coat each salmon filet with juice from ½ lime and ½ tsp cajun seasoning (1/4 each side) and then place salmon directly into the nonstick skillet. Cook salmon for 3-4 minutes and then flip over and cook the other side until both sides are blackened and salmon is flakey.
- While salmon is cooking, place tomatoes on a baking sheet with 1 tbsp olive oil; place into the oven and char tomatoes until they start to burst or until they turn black on a few sides, about 5-10 minutes.
- Place the peppers and onions in a separate skillet and cook on medium-high until onions turn soft and peppers become a bit blackened--nothing too drastic, just enough so they're cooked.
- Once everything is cooked, assemble your fajitas with the salmon, tomatoes, peppers, onions, and avocado slices.
- Last, make the sauce by combining the yogurt, lime juice and cilantro in a dish and stirring with a spoon.
- Drizzle sauce over the fajitas and enjoy!