I don’t know about you, but the taste of seafood makes me think of summer. This seafood sheet pan bake will leave you feeling satisfied with its comfort food appeal but won’t leave you with a sink full of dishes afterward.
I used fresh Atlantic salmon in this recipe as well as delicious haddock and shrimp. I love that I can find such fresh seafood here in the Canadian Maritimes! With corn-on-the-cob season just around the corner, you’ll be able to add in fresh corn to this seafood sheet pan bake, too!
Technically corn is a grain and not a vegetable, but I won’t tell your mother that you didn’t eat any veggies for this one meal. I’m sure if you served it to her she wouldn’t notice either!
I like that you line the sheet pan with parchment paper; it makes clean up a breeze! I love the cooking process but detest the clean up afterward! Parchment paper is my best friend in the kitchen.
The corn-on-the-cob doesn’t dry out when it’s cooked this way since the other items on the sheet pan will steam and add moisture to the corn as it cooks. If you’re really worried about dry corn you can burry them underneath the other ingredients but I’ve never found this to be necessary.
Seafood Sheet Pan Bake
Seafood Sheet Pan Bake
- Sheet Pan
- Cutting Board
- Parchment Paper
- 2 tbsp avocado oil
- 4 cobs of corn
- 4 large quartered russet potatoes
- 1 fillet salmon
- 2 small fillets haddock
- 1 small lemon sliced
- 1 400g package raw in shell shrimp
- 1 tsp dried parsley
- 1 tsp dried garlic powder
- 1 tsp dried onion flakes
- 1 tsp sea salt
- 1/2 tsp black ground pepper
- butter to taste
- Set all of your seafood in a bowl to thaw overnight in the refrigerator.
- Preheat your oven to 425 degrees.
- Line your sheet pan with parchment paper.
- Peel and quarter the russet potatoes and put into the middle of the sheet pan. Then cut the pieces of corn-on-the-cob into 4 and place into the middle of the sheet pan. Then, drizzle the avocado oil on top and toss with your hands to coat. Spread the potatoes and corn out evenly on the pan and season with salt and pepper. When the oven is ready put into the oven for 20 mins.
- Prep both the salmon and haddock by roughly chopping them into bite-sized pieces and place them into a bowl along with the shrimp.
- Wash and slice the lemon and set aside.
- When the oven timer goes off take the sheet pan out of the oven, turn the potatoes and corn, and then add the seafood in an even layer. Then sprinkle the other herbs and spices evenly over the top.
- Lastly, lay the lemon slices on top of the sheet pan and place back into the oven for 20 minutes.
- While it's finishing in the oven you can melt some butter in a small saucepan to pour over top once the meal is served. I'm not going to to tell you how much butter to use! We all know more is better!!
- When the timer goes off double check that everything has cooked through and then serve up on plates or in low bowls and top with butter.
If you want to get creative you could use any variety of seafood you can imagine! I think this recipe would be great with some lobster tails added on top. Or you could substitute the potatoes for winter squashes like butternut squash or acorn squash.
I use dried herbs and spices usually because they are easier to keep on hand but you could also substitute fresh herbs and spices in this recipe if you have them on hand!
Do you like to eat seafood? Was it something you ate growing up or something you’ve experimented with as an adult? What is your favourite way to eat seafood?