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!
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).
We’re also suckers for this fish sliders 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!
First, I want to tell you a little bit about Alaska halibut because that is what we’re using for this recipe.
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
Once the baked halibut is ready, plate everything and top it with avocado tomato salsa and you’ve got yourself an easy, colorful meal.
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!
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.
Favorite way to cook seafood?