The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Fajita-style Salmon Traybake with Sweet Potato Wedges & Avocado Salad
This crowd-pleasing traybake will go down a treat with the whole family. Flaky responsibly-sourced salmon, coated in a warm blend of spices, roasts alongside juicy peppers and golden mixed potato wedges. Serve alongside a vibrant avocado salad and tangy pickled onion, to complete the feast. Clean plates guaranteed!
Prep in 10
High protein
1/3 daily fibre
8 plants
Low sat fat
Family-friendly
Serving size
Ingredients
- 1 sweet potato
- 80g mixed salad leaves
- 25g honey
- 1 avocado
- 1 unwaxed lime
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 4 salmon fillets (Fish)
- 2 pepper
- 2 onion
- 2 large potatoes
Nutritional Information
Calories: 645
Protein: 37g
Carbs: 54g
Fat: 32g
Fajita-style Salmon Traybake with Sweet Potato Wedges & Avocado Salad
This crowd-pleasing traybake will go down a treat with the whole family. Flaky responsibly-sourced salmon, coated in a warm blend of spices, roasts alongside juicy peppers and golden mixed potato wedges. Serve alongside a vibrant avocado salad and tangy pickled onion, to complete the feast. Clean plates guaranteed!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a large bowl & a grater
Make the wedges
- Cut the potatoes and sweet potato into wedges
- Place the wedges onto a baking tray, drizzle with 2 tsp oil and a pinch of salt and pepper. Roast on the middle shelf of the oven for 25-30 mins, until soft and golden
Time for chicken
- Peel and thinly slice half an onion. Cut the remaining into 1cm thick wedges. Thinly slice the peppers
- Add the onion wedges and the pepper to one side of the other baking tray. Lay the salmon fillets, skin side down, onto the other side of the tray. Coat the salmon in the Mexican spice mix, and season with salt and pepper. Turn the salmon fillets over to face skin side up. Drizzle everything with 1 tbsp oil
- Add the salmon tray to the top shelf of the oven and roast for 20 mins, until cooked through
Finish the prep & pickle the onion
- Zest and halve the lime. Dice the avocado into 1cm chunks
- In the large bowl, combine the juice from half the lime, half the honey, 1 tbsp olive oil and a pinch of salt and pepper. Mix well, then add the sliced onion and set aside to pickle
- When the salmon has 2-3 mins remaining, drizzle with the remaining honey
Build the salad & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- When everything is ready, add the avocado and salad leaves to the onion and toss in the dressing to coat (alternatively, remove the onion from the dressing first to serve separately, if preferred)
- Sprinkle the lime zest over the salmon and serve onto plates. Serve with the roast veg, wedges and salad alongside. Garnish with the remaining lime, cut into wedges
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