Baked Salmon Fajitas

Step 1: Preheat the oven to 240°C/465°F (220°C fan-forced).

Step 2: Lightly scrunch up sheets of foil, then gently unfold them so they remain wrinkled. The raised wrinkles help lift the fish, reducing sticking and soggy undersides. Place the foil over one side of a tray and fold the edges over the rim to secure it. Repeat with another sheet until the whole tray is covered.

Tip: Keep the foil wrinkled rather than smoothing it flat.

Step 3: Mix the fajita seasoning ingredients in a bowl to make a thin paste. Add the salmon and toss to coat. Spread the pieces on the foil with space between them so they are not touching.

Step 4: On a separate large tray, toss the capsicum and onion with the oil, garlic and salt. Spread the vegetables in a single layer.

Step 5: Wrap the stack of tortillas in foil, making 2 parcels.

Step 6: Place the salmon on the top oven shelf, the vegetables on the middle shelf and the tortilla parcels in the oven. Bake for 12 minutes, or until the salmon flakes; do not turn or toss it.

Tip: Only place the tortilla parcels on the oven floor if the heating element is not there.

Step 7: Meanwhile, put the sauce ingredients in a small jug and blend with a stick blender until smooth.

Step 8: Transfer the salmon and vegetables to a serving platter and pour the tray juices over them. Set out the warmed tortillas, sauce, avocado, lime wedges and coriander alongside.

Step 9: To make a fajita, fill a warm tortilla with a little of the vegetables and 2 pieces of salmon, then flake the salmon into large pieces. Add avocado, drizzle with sauce and lime juice, and sprinkle with coriander.