Salmon and asparagus fajitas
Ingredients
- 2tsp olive oil
- 1 medium onion, sliced
- 1 red pepper, sliced in strips
- 100g asparagus spears, cut into 3cm pieces
- 1tsp ground cumin
- ¼tsp cayenne pepper
- 4 large tortilla wraps
- 200g fresh salmon, skinned and cut into strips
- 50g wild rocket
Each serving contains 355 calories, 6.3g sugar, 12.3g fat, 2.5g saturates and 1.2g salt.
Method
Add the oil to a pan, then the onion, pepper and asparagus. Cook for 4 minutes, stirring regularly.
Add oregano, cumin and cayenne pepper to the onion and pepper and mix well.
Warm the wraps together in a dry, non-stick frying pan over a low heat for 2-3 mins. Alternate, so each gets time directly on the heat.
Add the salmon to the onion, pepper and asparagus and mix gently for 2 minutes so it cooks evenly.
Add a tablespoon of water, cover and turn off the heat. This will create steam and make a coating on the fish with all the pan juices.
Put ¼ of the mix and ¼ of the rocket into each tortilla. Roll up, cut in half and serve.
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