Sheet Pan Salmon Fajitas

Steps

1. Marinate the salmon: In a bowl, combine soy sauce, light olive oil/avocado oil, and honey. Finely chop garlic and add it to the marinade along with cilantro. Add the salmon fillets to this mixture, ensuring they are well-coated, and let them marinate for about 20 minutes.
2. Prepare the vegetables: Slice the bell peppers and onions into pieces of similar thickness so they cook evenly.
3. Season the vegetables: Drizzle the sliced peppers and onions with a couple tablespoons of light olive oil. Sprinkle with fajita seasoning (do not add extra salt as it is already in the mix) and massage everything to ensure all are coated.
4. Roast the vegetables: Place the seasoned vegetables on a large baking sheet lined with parchment paper. Bake at 425°F for about 20 minutes, or until softened.
5. Prepare the slaw: While the vegetables cook, prepare the jalapeño slaw by combining coleslaw mix, sliced scallions, thinly sliced jalapeño, chopped cilantro, salt, and the juice of half a lime in a bowl. Drizzle with a small amount of oil and toss everything together.
6. Add salmon to the pan: Once the vegetables are done roasting, remove them from the oven. Take the marinated salmon fillets and place them on top of or alongside the roasted vegetables on the baking sheet.
7. Finish cooking the salmon: Pour any remaining marinade over the salmon. Sprinkle with a little extra fajita seasoning. Return the dish to the 425°F oven for about 15-20 minutes, or until the salmon is fully cooked through and flakes easily.
8. Assemble and serve: Once cooked, sprinkle fresh cilantro over the top of the salmon. Serve the sheet pan mixture with warm tortillas, sliced avocado, and a squeeze of fresh lime juice.