Family dinners are a thing again in my household. Not every night, but let’s just say I have temporarily retired my “cooking for two” repertoire.
It’s funny because when our girls were growing up, my husband’s hours were incredibly long so it was rare that we all sat down and enjoyed a weeknight meal together. This was a stark contrast to my experience growing up when I shared breakfast and dinner with both of my parents without exception. How lucky was I? While I wished that model could have been duplicated for our girls, it wasn’t meant to be. Rest assured, however, that nobody went hungry and there was plenty of conversation nonetheless.
So here we are in 2020 having family dinners – better late than never. Things have changed on multiple fronts including my husband’s flexibility to be home at dinner time many evenings. Truth be told, we are loving it because we know this too, like all things, is fleeting.
The other blessing? I don’t need to strive for a 100% hit ratio. My children know how to cook so they will survive if they do not like what is on offer! Hooray for small victories.
This sheet pan salmon fajita recipe was born out of the desire, however, to create a winner and my daughter told me it was an A+ dinner. What more could a mother want?
I hope you make it for your birdies too, or whomever you find at your dinner table these days.
The recipe couldn’t be any easier. First, make a fajita seasoning mix that will allow you to make this recipe twice over – how nice! Second, slice up a few bell peppers and a sweet onion and toss them with some olive oil and a little bit of the seasoning. Throw those on a parchment lined pan along with the freshest salmon filets you can find (mine each weighed about .8 pounds and are from Faroe Islands). Dust those filets with more seasoning and 25 minutes later (less if your salmon filets are super thin or smaller in size), you will have the makings for salmon fajitas in tortillas, in a bowl or however you choose to eat them.
I like to squeeze everything with fresh lime juice while it’s still hot and serve with lots of avocado, cilantro and a rice – brown, broccoli or cauliflower as you wish. You can even drizzle the fish with some of my Chipotle Lime Crema from my Blackened Fish Taco recipe if you choose. Any way you make it, I hope you enjoy this recipe sometime soon!
Until next time…