Sheet Pan Alaska Halibut with Avocado Tomato Salsa

  Oct 25, 2019  |  #Recipes

Sheet Pan Alaska Halibut with Avocado Tomato Salsa is an easy and quick weeknight dinner recipe that the whole family will love. High in protein and nutrients, this sheet pan dinner also makes for easy clean up!

Alaskan Halibut on Sheet Pan with Chickpeas and Asparagus

This post is written in partnership with Alaska Seafood Marketing Institute (ASMI). As always, thoughts and opinions are my own. 

We’re big seafood fans in our house. Not only because we enjoy the taste and flavor, but also because it’s so nutritionally dense.

On most weeks, we do get 1-2 servings of seafood, which is the recommended amount. We realllly love sheet pan seafood recipes (if you couldn’t tell from this sheet pan honey ginger shrimp and breaded sheet pan salmon recipe).

But, I do understand that some people feel intimidated to cook fish. It cooks quickly so it can be easy to overcook. And how do you season it so that it still tastes good because sometimes white fish recipes can be tricky.

Hopefully, this sheet pan Alaska halibut recipe will inspire you to try a new seafood dish in your home this fall. It’s the perfect blend of savory and sweet and perfect for National Seafood Month (which is October)!

Plus, this corn tomato avocado salad salsa on top is the best!

Alaska Halibut over avocado tomato salad on blue plate

First, I want to tell you a little bit about Alaska halibut because that is what we’re using for this recipe. 

What To Know About Alaska Seafood and Halibut

Alaska’s cold, glacier-fed waters are what produce some of the purest, high-quality seafood in the world. Alaska is definitely on my bucket list, but knowing it’s the nation’s largest source of wild-caught seafood definitely elevates it even more in my eyes. 

Did you know that nearly 60% of all seafood and 95% of wild salmon harvested in the US comes from Alaska? I didn’t.

Plus, nutritionally speaking, Alaska seafood is naturally high in omega 3 fatty acids, like DHA and EPA, Vitamin D, selenium (an antioxidant), iodine and several other micronutrients.

Package of wild caught Alaskan Halibut on counter

In terms of sustainability, Alaska is the only state that has sustainable fishing built into its constitution. 

Each season, Alaska only harvests as much fish as the environment can handle, which allows the marine ecosystem and seafood species to continue to replenish year after year.

I think that’s very impressive. 

So, What is Halibut?

Halibut fish is a sweet Alaska whitefish that has a firm and flaky texture. Because of this, it maintains its shape well and can be suitable for all types of cooking methods. 

I often order halibut when I go out to eat, but will cook it at home occasionally. Whether you’re looking for a pan seared halibut recipe, grilled halibut or even if you prefer a baked halibut fillet, it is a versatile and easy white fish to cook with.

How to Cook Halibut in the Oven

There are many ways to cook halibut fish, but I prefer cooking it in the oven under dry heat, especially for an easy sheet pan dinner recipe. The clean up is minimal, it cooks along with the vegetables and other sides, and it’s absolutely delicious.

Alaskan halibut with chopped asparagus and chickpeas on cutting board

If you’re wondering how to bake halibut and for how long, I suggest baking it for about 15 minutes at 400 degrees. Fish can be easy to overcook since it’s lean and relatively quick-cooking, but overcooking it can lead to dry fish with less flavor. 

The halibut internal temperature for food safety measures is 145 degrees (or until the fish is opaque in color and separates easily), so cooking at a higher temperature will get you there quicker. Also, since fish is very lean and thin, it doesn’t need to be in the oven for long periods of time to cook through. 

When is  Halibut in Season?

One thing to know is that you can always buy frozen Alaska halibut. Alaska seafood is harvested seasonally and is available fresh, frozen, smoked and canned year-round, nationwide. 

And, in case you’re wondering, according to the NOAA Fisheries, halibut season begins in mid-March. 

How to Make An Easy Sheet Pan Baked Halibut

You guys know I LOVE easy meals so here we go.

This one comes together in less than 30 minutes and I hope you’ll save it as one of the best baked halibut recipes. If you don’t have fresh halibut, buy frozen – just make it’s sourced from Alaska, and make sure to thaw it before baking. 

Really, the only step is to arrange it on a greased sheet pan with chickpeas and cut asparagus, or any veggies of your choosing.

Alaskan Halibut on Sheet Pan with Chickpeas and Asparagus

I also made an easy halibut marinade with olive oil, salt, pepper and garlic and poured it over before baking.

Once you throw your halibut into the oven, you can focus on the salsa topping.

What You Need For The Avocado Tomato Salsa

The salsa is a little more time intensive, but you can make it while the halibut is baking so it really doesn’t take any extra time. 

Here’s what you’ll need

  • tomatoes
  • red onion
  • corn
  • lime or lime juices
  • avocado
  • olive oil

Ingredients for Avocado Tomato Salsa on cutting board

Then, you’ll just mix them all together in a bowl with a little salt and pepper and voila, you have a delicious corn tomato and avocado salsa.

I find that the flavors become more enhanced the longer they sit.  So, if you made this the night before, it would be bursting with flavor! And you can use it on everything. 

Avocado Tomato Salsa in a bowl

Once the baked halibut is ready, plate everything and top it with avocado tomato salsa and you’ve got yourself an easy, colorful meal. 

Alaskan Halibut on Sheet Pan with Chickpeas and Asparagus topped with avocado tomato corn salsa

Sheet Pan Alaska Halibut with Avocado Tomato Salsa

Sheet Pan Alaska Halibut with Avocado Tomato Salsa

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Sheet Pan Alaska Halibut with Avocado Tomato Salsa is an easy and quick weeknight dinner recipe that the whole family will love. High in protein and nutrients, this sheet pan dinner also makes for easy clean up!

Ingredients

  • 2 Alaska halibut filets
  • 1 bunch asparagus (about 10-15 spears)
  • 1 can chickpeas
  • 2 tbsp olive oil
  • 1 tbsp lemon juice or zest
  • 1 clove garlic, minced
  • ¼ tsp salt
  • 1/8 tsp pepper
  • For the Avocado Tomato Salsa:
  • 1/2 ripe avocado, pitted/diced
  • 1 cup diced tomatoes (about 2-3 roma tomatoes)
  • ½ red onion, diced
  • ¼ cup cilantro, chopped
  • 2 Tbsp olive oil
  • 1 cup corn kernels
  • juice of 1 lime
  • ½ tsp salt
  • 1/8 tsp pepper

Instructions

  1. Preheat oven to 400.
  2. Arrange Alaska halibut, asparagus and chickpeas on baking sheet. Line sheet with aluminum foil for easier cleanup.
  3. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper. Pour over halibut, asparagus and chickpea mixture.
  4. Roast until halibut is opaque in the center and asparagus and chickpeas are cooked through, about 13-18 minutes depending on thickness of halibut.
  5. While sheetpan is baking, mix ingredients for tomato avocado salsa. You can also do this ahead of time to let flavors marinate.
  6. Let halibut cool. Add salsa and enjoy.

Notes

Cutting asparagus spears will help them cook faster. Additionally, it makes for easier blending with the chickpeas.

This recipe makes a large bowl of avocado tomato salsa. To make a smaller amount, you can halve the recipe.

Hopefully, this recipe helps to show you how easy it can be to cook fish! I look forward to sharing some more Alaska seafood recipes in the coming months as well.

One of my favorite parts about this recipe is how pretty you look once you plate it!

Halibut with avocado tomato corn salsa on blue plates

Favorite way to cook seafood?

 

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10 responses to “Sheet Pan Alaska Halibut with Avocado Tomato Salsa

  1. This looks amazing, and I love the sound of that salsa (anything with avocado makes me happy, haha). I need to start incorporating more seafood into my life! :]

    1. Definitely! Alaska salmon probably has a stronger taste than the whitefish but the salsa would still be a tasty topper!

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