Toss Vegetable ingredients on a tray. Toss salmon with Fajita Seasoning, spread on separate tray lined with wrinkled foil. Bake 12 minutes at 240°C/465°F (220°C fan) along with foil wrapped tortillas. Make sauce. Serve!

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

Crinkled foil trick for baking fish – Lightly scrunch up foil, then gently unfold it so it stays wrinkled. Lots of little pointing bits = good! The wrinkles lift the fish slightly, preventing sticking and soggy undersides – clever Japanese fish-cooking trick (thanks mum!). Place on one side of the tray and fold the edges over the rim to secure. Repeat with another sheet to cover the whole tray.

Fajita flavour fish - Mix the Fajita seasoning ingredients in a bowl, it should be like a thin paste. Add fish and toss to coat. Spread out on the foil so the salmon is not touching each other.

Toss veg - On a separate large tray, toss capsicum and onion with the oil, garlic and salt. Spread it out in a single layer.

Wrap stack of tortillas in foil (make 2 parcels).

Bake everything - Put the salmon on the top shelf, vegetables on the middle shelf and tortillas into the oven (I put them on the floor of the oven but don’t do this if your heat element is there, mine comes from the back). Bake 12 minutes, or until the salmon flakes (don't turn or toss).

Sauce - Meanwhile, put the sauce ingredients in a small jug and blitz with stick blender until smooth.

Lay everything out - Transfer the salmon and vegetable onto a serving platter, pour all tray juices over. Place warmed tortillas, sauce, avocado, lime wedges and coriander on the side.

Making a fajita - Take a warm tortilla. Stuff with a little vegetables, place 2 pieces of salmon on then flake into large chucks. Tuck in avocado, drizzle with sauce, lime juice, sprinkle with coriander, devour!