Sheet-Pan Fajita Salmon + Vegetables

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This one-pan fajita salmon recipe is an easy and delicious weekday dinner. Top with cilantro and guacamole for an extra boost of nutrients.

It’s tough to keep weeknight dinners fresh and interesting. If you find yourself eating the same foods week after week, spice things up with this sheet pan fajita salmon recipe. This recipe requires minimal cleanup and cooking experience, and makes great leftovers for the next day.

The best part…it only takes 20 minutes to prep and cook, making it the perfect healthy and quick meal.

I’ve written about omega-3 fats a lot on the blog, and salmon is by far my favorite way to get these essential fats.

I get a ton of questions about wild-caught versus farmed salmon and while I think the verdict is still out on this one, wild salmon generally does have a better nutrition profile than farmed salmon. Wild salmon is higher in minerals like calcium and zinc, has a better omega-3 to omega-6 ratio, and is lower in toxins like PCBs and dioxins compared to farmed salmon (1, 2).

However, sustainably farmed salmon, has the potential for safeguarding the world’s salmon population and the animal species that depend on it for survival. Bottom line, if you are going to choose farmed salmon, make sure it comes from a trustworthy farm that practices sustainable fishery and feeds their fish seaweed and not corn.

Want to learn more about the nutrition benefits of salmon and the other superfoods in this recipe? Check the nutrition facts below!


Nutrition Facts


Wild-caught salmon is great source of omega-3 fatty acids, but also B12, vitamin D and selenium. This high quality protein has all of the essential amino acids and has been well researched for many health benefits, including cardiovascular benefits, improved mood and cognition, eye health, and anti-cancer benefits (3, 4, 5, 6).

Omega-3 fatty acids fight inflammation in the body, supporting overall cell, nervous system, and brain function.

Recommended Reading: Can Omega-3 Fatty Acids Help Your Depression?


Cilantro, also known as coriander, is powerful herb with several health benefits, including anti-bacterial/parasitic, anti-oxidant, and chelation effects.

Studies have found that cilantro has the ability to remove mercury, lead, and aluminum from body tissues, supporting the body’s detoxification system (7). It also contains several anti-inflammatory compounds including carotenoids and lutein, and has been found to lower anxiety in animal studies (8).


Avocados are an amazing source of monounsaturated fats, fiber, vitamin K, and B5 (pantothenic acid). The monounsaturated fats in avocados are well-researched for their heart health benefits, but have also been found to protect against cancer and insulin resistance (9, 10, 11).

The Recipe


(GF, Dairy-free, Paleo)

Recipe: Gabriella Gavalas

Makes: 2 servings


  • 2 4oz-filets of wild-caught salmon (skin on)

  • 1 cup organic cherry tomatoes

  • 2 organic large bell peppers, sliced

  • 1 medium red onion, sliced

  • ½ of a lime

  • 1 ½ tbsp fresh cilantro, chopped

  • Ground cumin powder, to taste

  • Garlic powder, to taste

  • Himalayan salt, to taste

  • Chili powder, to taste

Cilantro Lime Guacamole:

  • ½ avocado, mashed

  • 1 tbsp fresh cilantro, chopped

  • ½ tbsp freshly squeezed lime juice

  • ½ tsp garlic powder

  • 1 tbsp unsweetened plant milk (coconut milk is my favorite for this recipe)

  • Himalayan salt & pepper, to taste


  1. Preheat oven to 400 degrees Fahrenheit. Spray a baking tray with non-stick cooking spray OR layer with parchment paper.

  2. While the oven is preheating, slice your bell peppers and onions. Leave the cherry tomatoes whole.

  3. Place your salmon fillets skin side down on the baking tray and surround them with the veggies.

  4. Season the salmon and veggies with ground cumin powder, garlic powder, the chopped cilantro, salt, and chili powder (all to taste). Take the ½ of the lime and squeeze over the veggies and salmon.

  5. Place in the oven to bake for 15-18 minutes at 400 degrees Fahrenheit.

  6. In the meantime, prepare the guacamole topping in a small bowl. Add in all the ingredients and thoroughly mix and mash together. The consistency shouldn’t be too thick or too thin so adjust the plant-based milk as needed.

  7. Once the salmon and veggies are done, transfer onto a plate and top with the Cilantro Lime Guacamole, and enjoy!


  • You can store leftovers in the fridge in an airtight container for up to 5 days.

  • For meal prep, simply double the recipe to give you four servings!

  • You can bulk up the meal by adding this all on top of a bed of greens, wild rice, or quinoa.

Let’s us know how you like the recipe in the comments.

Tag @allgreatnutrition and @healthnutgab on Instagram and show us your creations!



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Hey! I’m Tamar…

the founder of All Great Nutrition, integrative health Dietitian, and National Board Certified Health Coach. I help frustrated dieters get back to feeling confident, empowered, and positive about their health.

Want to transform your relationship with food and stop emotional eating? Contact me to learn more about my coaching program.






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