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Salmon and asparagus fajitas recipe
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Try this springtime twist on a classic - salmon is gently spiced with cumin and cayenne pepper and wrapped up with peppers and asparagus for a lighter touch on the family favourite. See method
Ingredients
- 2 tsp olive oil
- 1 medium onion, sliced
- 1 red pepper, sliced in strips
- 100g asparagus spears, cut into 3cm pieces
- 1 tsp ground cumin
- ¼ tsp cayenne pepper
- 4 large tortilla wraps
- 200g fresh salmon, skinned and cut into strips
- 50g wild rocket
Each serving contains
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Energy
1035kj
245kcal
12%
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Fat
8g
11%
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Saturates
1g
5%
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Sugars
6g
7%
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Salt
0.1g
0%
of the reference intake
Carbohydrate 30.7g
Protein 14.8g
Fibre 3.6g
Method
- Add the oil to a pan, then the onion, pepper and asparagus. Cook for 4 minutes, stirring regularly.
- Add cumin and cayenne pepper to the onion and pepper and mix well.
- Warm the wraps together in a dry, nonstick frying pan over a low heat for 2-3 mins. Alternate, so each gets time directly on the heat.
- Add the salmon to the onion, pepper and asparagus and mix gently for 2 minutes so it cooks evenly.
- Add a tablespoon of water, cover and turn off the heat. This will create steam and make a coating on the fish with all the pan juices.
- Put ¼ of the mix and ¼ of the rocket into each tortilla. Roll up, cut in half and serve.
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