Pesto lemon Halibut with asparagus
Tender halibut fillets coated with vibrant basil pesto and brightened with fresh lemon, served alongside tender asparagus spears. This elegant yet simple dish combines the delicate flavor of halibut with the aromatic herb notes of pesto and the refreshing zing of citrus. Perfect for a sophisticated weeknight dinner or special occasion, this nutritious pairing delivers Mediterranean flavors in a light, satisfying meal that's ready in under 30 minutes.
Ingredients
For the Topping:
- Pesto
- 1 lemon (juice and slices)
- capers (1 Tbs)
- parmesan cheese
- Extra virgin olive oil
- Flaky sea salt, for finishing
For the Salmon and Vegetables:
- 3-4 Halibut fillets (6-8 oz))
- 1 bunch asparagus (zucchini, green beans or other veggies)
- salt to taste
- rice or noodles
Instructions:
Cook the Rice or Noddles.
- Cook rice or noodles according to package directions.
- Toss with butter if desired.
Prepare the Salmon and Vegetables:
- Arrange asparagus on a large sheet pan.
- Drizzle with olive oil and sprinkle with salt.
- Bake the veggies only at 350 F for about 15 minutes.
- Make space on the sheet pan for the fish. Place lemon slices first, with fish on top. Skin side down, or skin removed.
- Spread pesto over both the halibut and asparagus.
- Sprinkle halibut with capers, squeeze juice from 1/2 a lemon over everything, and top halibut with parmesan cheese.
- Bake for another 12-15 minutes with the halibut.
- The halibut is done when it flakes easily but still maintains moisture.
Plating (Family-Style):
- Place the rice or noodles onto a large serving platter, creating a bed.
- Place the asparagus on top.
- Place the halibut fillets in the center.
- Drizzle any remaining pan juices over the halibut and vegetables.
- Garnish with fresh lemon wedges and herb sprigs scattered throughout.
- Add a final drizzle of good olive oil and a sprinkle of flaky sea salt.
- Serve family-style, allowing everyone to help themselves.
Doneness Test
Gently press the top of the halibut – it should be firm with a slight give. The color should change from translucent to opaque white, but ideally with a bit of translucence in the very center. Be sure not to overcook the halibut as it will dry out.
