Chipotle Salmon Fajita Traybake
with Soured Cream and Baby Leaf Salad
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!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
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
Utensils
Cooking Instructions and Tips
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.
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.
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.
When the salmon has baked for 10 mins, add the sliced pepper to the same tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Return to the oven to roast for the remaining time, 15-20 mins.
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.
Share the salmon between your plates.
Serve the roasted veg and baby leaves alongside.
Spoon over the soured cream to finish.
Enjoy!
