This asparagus and pickerel sheet pan dinner is a quick, easy and delicious dinner. You’ll love that it only has five ingredients and comes together in under 30 minutes – prep and all! Of course, catching the fish may take a little longer!
Fresh, seasonal asparagus and local pickerel with multi-colored potatoes lightly tossed with oil and lemon pepper finishing salt then garnished with fresh lemons. That’s all it takes to make this tasty dinner.
Recipe for Asparagus and Pickerel Sheet Pan Dinner
Asparagus and Pickerel Sheet Pan Dinner
- 1 lb multi-colored mini potatoes
- 1-2 Tbsp canola oil, divided
- 1 1/2 tsp lemon pepper finishing salt, divided
- 1 lb fresh asparagus, trimmed and cut to 2"
- 4 pickerel fish fillets
- 1/2 lemon, sliced for garnish optional
- Preheat oven to 400°F/204°C.
- Wash and slice potatoes in half. Pat dry. Toss with a drizzle of oil and 1/2 tsp lemon pepper salt to coat evenly. Place on sheet pan, cut side down spaced apart. Bake for 5 minutes.
- Wash and trim asparagus. Pat dry. Cut to 2" (5 cm) lengths. Toss with a drizzle of oil and 1/4 tsp lemon pepper salt to coat evenly. When potatoes have baked for 5 minutes add asparagus to pan.
- Pat fish dry. Coat evenly with a drizzle of oil. Sprinkle with 1/2 tsp of lemon pepper salt. Cut fillets in half. Place pieces on top of asparagus and potatoes. Bake for 10 minutes.
- At 10 minutes, check fish and vegetables, turn fish over and add lemon slices if using. Return to oven for another 5 to 8 minutes as needed. Fish should be flaky, opague, white with an internal temperature of 158°F/70°C.
- Serve immediately with hot lemon slices.
Variations to Asparagus Pickerel Sheet Pan Dinner
Here in Manitoba, fresh pickerel or walleye is king. It’s so mild and tender that even a non-fish lover like myself enjoys it. If you’re a northern fisherman, you can sub in pike or small mouth bass in this recipe too.
If these fresh water fish are hard to come by where you are, try other mild, quick cooking fish like cod, halibut or tilapia.
Get whatever veggies are in season – you’ll get the best flavor and nutrition. If you want to keep the green theme – try broccoli, green beans, zucchini or snap peas. Add in other colors like sweet peppers, cauliflower, cherry tomatoes, etc.
When it comes to the potatoes, the little multi colored ones are fun, but regular potatoes will work just fine. You may need to bake them a little longer or cut them into small cubes. To add color you can also add carrots. Beets would work too, but their flavor may be a little overpowering for the fish – you’re call.
Whichever combo you choose, enjoy!
I’d love to hear your favorite sheet pan dinner or your favorite way to make pickerel. Comment below or share your photos and ideas with me on Instagram @getgettys or Facebook @GettyStewart.HomeEconomist.
Getty Stewart is a Professional Home Economist, speaker, frequent media guest and writer dedicated to putting good food on tables and agendas. She is the author of several recipe books on enjoying and preserving fruit, Founder of Fruit Share, a mom and veggie gardener.
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