Sheet Pan Halibut with Avocado Tomato Salsa
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
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
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
- Preheat oven to 400.
- Arrange halibut, asparagus and chickpeas on baking sheet. Line sheet with aluminum foil for easier cleanup.
- In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper. Pour over halibut, asparagus and chickpea mixture.
- Roast until halibut is opaque in the center and asparagus and chickpeas are cooked through, about 13-18 minutes depending on thickness of halibut.
- 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.
- 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
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