If only all things in life were as easy as a sheet-pan dinner! Guaranteed success, every time: Just preheat the oven, fill your pan with seafood and veggies and bake! While the sheet-pan method is a no-brainer for hearty fall and winter fare, it also can be a huge time-saver during the summer—as well as a smart way to use up any excess veggies, if your garden is overproducing.
Sheet-pan recipes have always gotten high marks in our book. For one thing, they taste great: The high heat caramelizes the vegetables and gives you flawlessly cooked fish without the need for additional fat. And you can’t beat the convenience of cooking everything in one pan. Line your sheet pan with aluminum foil or parchment paper for even easier clean-up. If you’re aiming to get more nutrient-rich seafood in your diet, some weeknight sheet-panning is a nearly effortless way to fit in the 2 to 3 servings of seafood a week recommended by the Dietary Guidelines for Americans.
The trick with sheet pans is to either cut ingredients a similar size or add them gradually to the pan so they’re all fully cooked at the same time. Summer vegetables like tomatoes, zucchini and peppers eliminate some of the guesswork: They all cook quickly, so they’re usually ready when the seafood is. (One exception: Place shrimp in the pan at the last minute to avoid overcooking.)
Armed with a few simple ingredients and a sheet pan, you can savor summer flavors in a way that complements seafood brilliantly. Add a compound butter, nutty crust or some aromatics for even greater complexity. Consider the possibilities—garlic-kissed tomatoes roasting alongside flaky tilapia. Lemony shrimp sizzling with garden-fresh zucchini slices. Roasted bell peppers brimming with tuna and Mediterranean veggies. Enjoy family meals like these, all while putting some much-needed “summer fun” time back in your day! Here are some seafood sheet pan recipes that will help you make the most of summer’s bounty.
Meaty halibut with a mustard-nut crust pairs perfectly with thin asparagus spears and coins of sweet potato.
There’s a new steak in town: Sensationally seasoned tuna with Parmesan potatoes is super-satisfying and ready in just 30 minutes!
Tilapia roasts to perfection in an aromatic butter sauce alongside tomatoes and asparagus for a family-friendly weeknight dish.
Shrimp cooks quickly, so it’s paired with very thinly sliced veggies to ensure everything is ready at the same time.
If you’re aiming to “eat the rainbow,” here’s a way to get most of the ROYGBIV colors in one meal!
Shrimp, simply roasted, with broccoli, tomatoes and aromatic vegetables. If you love seafood bowls as much as we do, serve with quinoa and a drizzle of balsamic vinegar!
Shrimp is marinated in lemon and garlic before it’s roasted with zucchini slices. Serve with cauliflower rice for a low-carb, keto-friendly meal.
Light and healthy Greek-inspired fare! Roasted pepper boats are filled with tender albacore tuna, Mediterranean veggies, cottage cheese and olives.