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Sheet Pan 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. 

Sheet pan halibut may convert you to seafood, give it a chance.

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

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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 and perfect for National Seafood Month (which is October)!

How to Cook Sheet Pan Halibut

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 halibut dinner recipe.

The clean up for sheet pan halibut is minimal, plus, it cooks along with the vegetables and other sides.

I bake mine 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. 

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 comes together in less than 30 minutes. If you don’t have fresh halibut, buy frozen, it works just as well.

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.

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

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 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.

More Healthy Sheet Pan and Seafood Recipes

• Sheet pan sweet potato nachos
• Sweet potatoes and pork chops
• Sheet pan chicken sausage and veggies
• Sheet pan Balsamic Carrots
• Cod Sliders

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Yield: 2 servings

Sheet Pan Halibut with Avocado Tomato Salsa

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Sheet Pan 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!

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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

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.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 493Total Fat: 31gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 46mgSodium: 717mgCarbohydrates: 34gFiber: 12gSugar: 8gProtein: 24g

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Favorite way to cook seafood?