Salmon Fajitas
Salmon pieces seasoned with chipotle, cumin, and garlic — seared until golden and firm — then tossed with a full rainbow of sautéed bell peppers and onion finished with fresh lime juice. Serve in crisp romaine or butter lettuce wraps with avocado, Greek yogurt, and cilantro. A bold, unexpected fajita that's genuinely one of the best things in this collection.
- Salmon
- 1 lb boneless, skinless salmon filets, cut into ½-inch pieces
- 1 tbsp olive oil
- 1 tsp chipotle powder
- ½ tsp cumin
- ½ tsp salt
- ½ tsp black pepper
- Peppers & Onion
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 small white onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 tbsp fresh lime juice
- To Serve
- — romaine or butter lettuce leaves
- — sliced avocado (optional)
- — plain Greek yogurt (in place of sour cream)
- — fresh cilantro (optional)
- — lime wedges (optional)
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1
Season the salmon
Cut the salmon filets into ½-inch pieces. In a bowl, toss the salmon pieces with the chipotle powder, cumin, salt, and pepper until evenly coated. Set aside while you prep the vegetables.
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2
Sauté the peppers & onion
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced peppers, onion, and garlic. Sauté for 5–6 minutes, stirring occasionally, until the vegetables are softened and starting to char at the edges. Add the lime juice and stir for 1 more minute. Transfer to a bowl and cover to keep warm.
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3
Sear the salmon
In the same skillet over medium-high heat, add the remaining tablespoon of olive oil. Add the seasoned salmon pieces in a single layer — don't crowd the pan. Cook for 4–5 minutes, turning once, until the fish is firm, opaque throughout, and the edges are golden brown. Salmon cooks fast — pull it the moment it's just cooked through.
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4
Combine & serve
Add the sautéed peppers and onions back to the skillet with the salmon and toss gently to combine — be careful not to break up the salmon pieces too much. Serve immediately in romaine or butter lettuce wraps topped with sliced avocado, a dollop of Greek yogurt, fresh cilantro, and a squeeze of lime.
- Don't overcook the salmon: Salmon pieces go from perfectly cooked to dry and chalky quickly — cook just until the fish is opaque throughout and the edges are golden. It continues to cook slightly off the heat so pull it a touch early if anything.
- Cook the vegetables first: Sautéing the peppers and onions before the salmon means the skillet is already seasoned and you get the full benefit of the browned vegetable fond when you cook the fish. Don't wipe the pan between steps.
- All four bell pepper colors matter: The visual payoff of a full rainbow of peppers on the plate is significant — green for slight bitterness, red and orange for sweetness, yellow for brightness. Using all four makes this look genuinely restaurant-quality.
- Lettuce wraps over tortillas: Crisp romaine or butter lettuce leaves hold up beautifully under the warm salmon and peppers — they add crunch and freshness that a flour tortilla simply can't match for a WeightWise-friendly version.
- Greek yogurt over sour cream: A cool dollop of plain Greek yogurt against the chipotle-seasoned salmon is exceptional — the tang cuts through the heat beautifully and adds protein rather than fat.