Sheet Pan Halibut with Asparagus and Chickpeas (30 Minute Recipe)

Sheet Pan Halibut with Asparagus and Chickpeas is an easy and quick weeknight sheetpan dinner recipe that the whole family will love. High in protein and nutrients, this sheet pan dinner also makes for easy clean up, and is ready in under 30 minutes from start to finish

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

This sheet pan halibut recipe is my favorite way to introduce my kids (and friends) to white fish.

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 especially really love sheet pan recipes for the ease, convenience and quick timing!

Some of our favorites are 20 minute honey garlic shrimp, sheet pan salmon and veggies and the girls love these gluten free fish sticks, too!

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Hopefully, this Mediterranean 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!

Ingredients

• halibut
• chickpeas
• asparagus
• garlic
• salt, pepper
• lemon juice

Thats it! But we’ve also made a delicious avocado tomato salsa to top the halibut with.

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

How to Make This Easy Sheet Pan Mediterranean Halibut Recipe

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. 

This Mediterranean halibut sheetpan recipe comes together in less than 30 minutes. If you don’t have fresh halibut, frozen works just as well.

Really, the only step is to arrange it on a greased sheet pan with rinsed and drained canned 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.

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. So, 15 minutes is all we need!

Once you throw your halibut into the oven, you can focus on the salsa topping. Mix your tomatoes, red onion, corn, lime juice, avocado and olive oil in a bowl with some salt and pepper.

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 sheet pan halibut is ready, plate everything and top it with avocado tomato salsa, and you’ve got yourself an easy, colorful Mediterranean halibut recipe to enjoy.

Storage

This recipe will keep for up to 3 days in the fridge, if stored in a tight tupperware. I wouldn’t recommend freezing it – the consistency and texture would change.

You can store the avocado tomato salsa for up to 4-5 days, so I always recommend making extra of that!

Servings 2 servings

Sheet Pan Halibut with Avocado Tomato Salsa

Sarah Schlichter, MPH, RDN

Sheet Pan Halibut with Asparagus and Chickpeas is an easy and quick weeknight sheetpan dinner recipe that the whole family will love. High in protein and nutrients, this sheet pan dinner also makes for easy clean up, and is ready in under 30 minutes from start to finish

5 from 1 rating

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Ingredients  

1x2x3x

• 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

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 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 up to 12 hours 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.

Store in a tupperware in the fridge for up to 3 days. 

Nutrition

Serving: 1Calories: 493kcalCarbohydrates: 34gProtein: 24gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 24gCholesterol: 46mgSodium: 717mgFiber: 12gSugar: 8g

Did you make this recipe?Let us know how it was!