Effortless Seafood Dinners

In this class, we’ll cook three vibrant seafood dinners that come together almost entirely on a sheet pan, layering bold spices, tender fish, and hearty vegetables into meals that feel both comforting and fresh. Warmly spiced salmon roasts alongside crispy vegetables with a creamy, bright drizzle, delicate fish cooks over juicy tomatoes and greens, and sesame-roasted vegetables are finished with perfectly seared ahi.

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Sheet Pan Meal Kits

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Spice-Rubbed Salmon with Cauliflower and Chickpeas

This easy sheet-pan meal features warm, spice-rubbed salmon baked alongside crispy cauliflower and chickpeas. A silky turmeric yogurt–tahini drizzle adds brightness and earthy depth, while pistachios and pomegranate arils bring crunch and pops of sweetness.

Servings: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients

• For the Sheet Pan:
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 2 tsp salt
  • Black pepper, to taste
  • 4 salmon portions, thawed
  • 1 medium cauliflower, cut into florets
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tbsp + 1 tsp olive oil
• For the Turmeric Tahini Yogurt Sauce:
  • 1/2 cup plain Greek yogurt
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1/4 tsp turmeric
  • Salt, to taste
  • Water, to thin
• Optional Toppings:
  • Chopped pistachios
  • Pomegranate arils
  • Fresh chopped parsley

Instructions

1. Thaw the Salmon:

   Overnight: Puncture the original plastic packaging to allow airflow. Place the fish on a plate lined with a towel and refrigerate overnight.

   2–3 Hour Thaw (Best Quality): Remove fish from packaging and rinse briefly under cold water to remove ice. Pat dry. Seal in a bag, removing as much air as possible, and submerge in a bowl of ice water until thawed.

   Quick Thaw: Place fish in a sealed bag and run under slow cold water for about 30 minutes, or until thawed.

2. Make the Spice Mix:

   In a small bowl, combine smoked paprika, cumin, coriander, turmeric, garlic powder, salt, and black pepper.

3. Prepare the Sheet Pan:

   Preheat the oven to 425°F. Line a large sheet pan with parchment paper. Toss cauliflower and chickpeas with 2 tablespoons of olive oil and half of the spice mix. Spread evenly on the sheet pan.

4. Roast the Vegetables:

   Roast for 20 minutes, until the cauliflower is golden and chickpeas begin to crisp.

5. Add the Salmon:

   Lightly coat salmon with the remaining 1 teaspoon olive oil. Sprinkle the remaining spice mix evenly over all sides and rub to coat. Nestle salmon among the vegetables and bake for 10–12 minutes more, until opaque and flaky.

6. Make the Sauce:

   Whisk yogurt, tahini, lemon juice, turmeric, and a splash of water until smooth and pourable. Season with salt to taste.

7. Serve:

   Drizzle turmeric yogurt sauce over the salmon and vegetables. Garnish with pistachios, pomegranate arils, and parsley if desired.

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Branzino with Lacinato Kale, Tomatoes & White Beans

Buttery, delicate branzino roasts over a bed of juicy tomatoes and hearty kale, creating its own pan sauce as it cooks. The warm tomatoes melt into creamy white beans beneath, soaking up lemon and olive oil for a rustic, Mediterranean-style meal.

Servings: 4

Prep Time: 15 minutes

Cook Time: 22–25 minutes

• Ingredients:
  • 2 butterflied branzino (about 1–1.25 lb each), thawed
  • 2 pints cherry tomatoes
  • 1 bunch lacinato kale, ribs removed, torn
  • 1 can (15 oz) white beans, drained and rinsed
  • 4 tbsp olive oil, divided
  • 3 garlic cloves, sliced
  • 1 lemon (half sliced, half for serving)
  • Salt and pepper, to taste
  • Fresh basil, for serving

1. Thawing the fish: Use overnight, 2–3 hour, or quick cold water methods.
2. Prep veggies: Preheat oven to 425°F. Toss tomatoes, kale, and garlic with 2 tbsp olive oil, salt, and pepper. Roast for 8–10 minutes.
3. Add branzino: Stir in beans. Nestle fish over veggies, drizzle with remaining oil, season, and add lemon slices to cavity. Roast until done.

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Sesame Vegetables & Lentils with Seared Ahi

Roasted sesame vegetables and lentils create a savory, nutty base full of texture and flavor. The rare seared sesame crusted ahi adds richness and contrast, making for a restaurant-worthy yet quick meal.

Servings: 4

Prep Time: 20 minutes

Cook Time: 20 minutes

• For the sheet pan:
  • 3 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 1 can (15 oz) cooked black lentils, drained and rinsed
  • 2 tbsp sesame oil
  • 1 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tsp grated ginger
  • 1 tsp garlic powder
  • Salt & pepper, to taste
• For the seared ahi:
  • 2 ahi tuna steaks (about 6 oz each), thawed
  • Salt & pepper, to taste
  • 1⁄4 cup sesame seeds (white or black)
  • 1 tbsp neutral oil
• For finishing:
  • Sliced scallions
  • Toasted sesame seeds
  • 1 avocado, cubed or sliced
  • Extra soy sauce or chili crisp, optional

1. Thawing the fish: Use overnight, 2–3 hour, or quick cold water methods.
2. Prep the sheet pan: Preheat oven to 425°F. Toss veggies and lentils with oil, seasonings, and spread on sheet pan.
3. Roast: Roast for 18–20 minutes, tossing once, until vegetables are crisp-tender and caramelized.
4. Sear the Ahi: Pat steaks dry, season, crust with sesame seeds. Sear in hot oil 1–2 minutes per side. Rest, then slice against the grain.
5. Serve: Plate roasted veggies and lentils, top with sliced ahi, scallions, avocado, and optional garnishes.

Homemade | homemadecooking.com

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