Salmon and asparagus fajitas recipe
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- Serves 4
- 5 mins to prepare and 10 mins to cook
- 245 calories / serving
- Dairy-free
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 1035kJ 245.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 0.1g
- Sugars
- 6g
of the Reference intake
Carbohydrate 30.7gProtein 14.8gFibre 3.6g
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- 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.
- See more Salmon recipes
