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Mexican Recipes

Chipotle Salmon Fajita Traybake

Chipotle Salmon Fajita Traybake

Chipotle Salmon Fajita Traybake

with Soured Cream and Baby Leaf Salad

Recipe Development TeamUpdated on November 13, 2025

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It only takes 10 minutes to prep this Chipotle Salmon Fajita Traybake, then everything goes straight into the oven for an easy dinner that gives you time back!

Tags:

High Protein

•Prepped in 10

•Medium Spice

•Calorie Smart

•Pescatarian

Allergens:

Fish

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total40 minutes

Active 10 minutes

DifficultyEasy

Ingredients

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: Milk)

Nutritional information

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

Cholesterol80 mg

Salt0.9 g

Potassium1228.9 mg

Calcium30.5 mg

Iron1.3 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

Instructions

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.

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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