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Sheet Pan Salmon Fajita Bowls

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Servings: 4
Ingredients Method Notes

Ingredients
  

Salmon + Marinade
  • 1 – 1.5 lb salmon cut into 4 portions
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 Tbsp brown sugar
  • Salt and pepper
  • 2 Tbsp olive oil
  • 4 Tbsp orange juice fresh if possible
  • 2 Tbsp soy sauce or tamari for GF
  • 1/4 cup fresh cilantro chopped
  • 1 Tbsp fresh thyme leaves from 3-4 sprigs
Fajita Veggies
  • 1 red bell pepper sliced into strips
  • 1 yellow bell pepper sliced into strips
  • 1 yellow onion sliced
  • 2 Tbsp olive oil
  • Salt and pepper
Pico
  • 2-3 roma tomatoes diced
  • 1/2 small yellow onion finely diced
  • 1 clove garlic minced
  • 2-3 Tbsp fresh cilantro chopped
  • Salt and pepper
For Serving
  • Cooked brown rice start first — takes ~45 min
  • 4-5 cups baby spinach sautéed in olive oil with salt
  • 1 ripe avocado sliced

Method
 

  1. Start the rice first — brown rice takes around 45 minutes.
  2. Marinate the salmon: Whisk paprika, chili powder, cumin, coriander, brown sugar, salt, pepper, olive oil, orange juice, and soy sauce in a glass dish. Add salmon and turn to coat. Scatter chopped cilantro and fresh thyme leaves on top. Fridge 30 min (up to 2 hours).
  3. Preheat oven to 425°F.
  4. Roast the veg: Toss peppers and onion with olive oil, salt, and pepper on a parchment-lined sheet pan. Single layer. Roast 10-12 min until softened with some color.
  5. Make the pico: While veg roasts, dice tomatoes, onion, garlic. Combine with cilantro, salt, and pepper. Set aside to let flavors meld.
  6. Add the salmon: Push veg to one side (or use a second sheet pan if crowded). Place salmon on the pan, spooning some marinade over top. Roast 10-12 min until salmon flakes and internal temp hits 125-130°F for medium.
  7. Sauté the spinach: Heat olive oil in a skillet over medium. Wilt spinach in batches. Season with salt.
  8. Slice the avocado.
  9. Build the bowls: Brown rice bottom → fajita peppers and onions → salmon on top → pile of sautéed spinach → fan of avocado → generous spoonful of pico. Eat immediately.

Notes

  • Salmon quality matters — a nice piece of wild salmon makes this shine. Buy local if you can.
  • Don't overcook the fish — pull at 125-130°F internal for medium; carryover takes it to ~135°F off the pan.
  • The orange juice is not optional — balances heat and salt, caramelizes slightly on the salmon. Soy sauce adds depth.
  • Sheet pan crowding — two pans if needed. Crowding steams instead of roasts.
  • No lime in the pico — orange juice in the marinade brings enough brightness. Add lime if you want more.
  • Make it ahead — marinate salmon in the morning; pre-slice veg. Pico is best fresh.
  • Kid-friendly — serve deconstructed if your kids are like one of mine and prefer their food not to touch.