Salmon and asparagus fajitas recipe
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
Add the oil to a pan, then the onion, pepper and asparagus. Cook for 4 minutes, stirring regularly. Add cumin and cayenne pepper to the onion and pepper and mix well. 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. 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.
