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Chipotle Salmon Fajita Traybake

Chipotle Salmon Fajita Traybake

with Soured Cream and Baby Leaf Salad
0.0(0)
Recipe Development Team
Recipe Development TeamUpdated on December 30, 2025
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Calories
: 
561 kcal
Protein
: 
27.3g protein
Difficulty
: 
Easy
Allergens:
  • Fish
  • Milk
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 unit(s)

Bell Pepper

200 grams

Salmon Fillets

(Contains: Fish)

1 sachet(s)

Mexican Style Spice Mix

15 grams

Honey

20 grams

Chipotle Paste

20 grams

Baby Leaf Mix

75 grams

Soured Cream

(Contains: Milk, May contain traces of allergens, Milk)

Energy (kJ)2347 kJ
Energy (kcal)561 kcal
Fat25.1 g
of which saturates7.5 g
Carbohydrate60.4 g
of which sugars14.9 g
Dietary Fibre8 g
Protein27.3 g
Salt0.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

PDF
Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel). 

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Roast the Potatoes
2

Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Spice up the Salmon
3

Lay the salmon fillets, skin-side down, onto a lined baking tray.

Drizzle with oil, sprinkle over the Mexican style spice mix, season with salt and pepper, then rub to coat.

Bake the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Add the Pepper
4

Add the sliced pepper to the salmon tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Bake the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Finishing Touches
5

When everything's ready, drizzle the honey over the salmon. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Add the roasted pepper to the potato tray, drizzle over the chipotle paste (add less if you prefer things milder), then toss to coat.

Serve Up
6

Share the salmon between your plates.

Serve the roasted veg and baby leaves alongside. 

Spoon over the soured cream to finish.

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