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Salmon and asparagus fajitas recipe

Salmon and asparagus fajitas recipe

106 ratings

Try this springtime twist on a classic - salmon is gently spiced with cumin and cayenne pepper and wrapped up with peppers and asparagus for a lighter touch on the family favourite. See method

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 245 calories / serving
  • Healthy
  • Dairy-free


  • 2 tsp olive oil
  • 1 medium onion, sliced
  • 1 red pepper, sliced in strips
  • 100g asparagus spears, cut into 3cm pieces
  • 1 tsp ground cumin
  • ¼ tsp cayenne pepper
  • 4 large tortilla wraps
  • 200g fresh salmon, skinned and cut into strips
  • 50g wild rocket

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    1g 5%
  • Sugars

    6g 7%
  • Salt

    0.1g 0%

of the reference intake
Carbohydrate 30.7g Protein 14.8g Fibre 3.6g


  1. Add the oil to a pan, then the onion, pepper and asparagus. Cook for 4 minutes, stirring regularly.
  2. Add cumin and cayenne pepper to the onion and pepper and mix well.
  3. Warm the wraps together in a dry, nonstick frying pan over a low heat for 2-3 mins. Alternate, so each gets time directly on the heat.
  4. Add the salmon to the onion, pepper and asparagus and mix gently for 2 minutes so it cooks evenly.
  5. 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.
  6. Put ¼ of the mix and ¼ of the rocket into each tortilla. Roll up, cut in half and serve.

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