Salmon Fajita

Featured in the Honolulu Star-Advertiser on January 30, 2019.

salmon fajita


Salmon Fajita

  • 4 ounces salmon fillet, thinly sliced into 8 pieces
  • Salt
  • 1/2 cup non-fat plain yogurt
  • 1 1/3 tablespoons chopped fresh dill
  • 1/8 teaspoon ground black pepper
  • 8 (fajita size) fat-free tortillas
  • 24 snow peas, blanched
  • 1/2 cup diagonally sliced green onions
  • 1/2 cup cucumber slices
  • 1/2 cup slivered red bell pepper
  • Pesto sauce (optional)


  1. Heat oven to 450°F.
  2. Place salmon in a baking pan; sprinkle lightly with salt.
  3. Bake salmon for 3-4 minutes; cool.
  4. In a small bowl, combine yogurt, dill and black pepper.
  5. Microwave each tortilla on high power for approximately 15-30 seconds, or until soft but not sticky.
  6. Spread 1 tablespoon yogurt mixture on each tortilla; top each with 3 snow peas, a piece of salmon and 1 tablespoon each of green onions, cucumber slices and bell pepper.
  7. Roll tightly; cut rolls into bite-size pieces.
  8. Serve with optional pesto sauce, if desired.

Makes 8 fajitas.

Approximate Nutrient Analysis per Fajita (not including salt to taste or optional pesto):
140 calories, 3 g fat, 0 g saturated fat, 10 mg cholesterol, 250 mg sodium, 20 g carbohydrate, 0 g fiber, 3 g sugar, 6 g protein


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