This Maple Walnut Crusted Sheet Pan Halibut with crispy sweet potato chips and tender asparagus is the simplest dinner you'll make all week. Great with any white fish.
1bunchasparagus spears,6 - 8 spears per serving, ends trimmed
1tablespoon olive oil,extra virgin
2mediumlemons,sliced
Instructions
Heat oven to 400°F.
Line a sheet pan with foil and either spray it lightly with cooking spray or brush with olive oil.
Trim tough ends from asparagus and save to make soup. Toss the spears with a teaspoon of olive oil.
Peel and slice sweet potatoes very thinly (⅛th inch). Toss with 2 teaspoons of olive oil. Sprinkle with salt and pepper.
Chop walnuts, transfer to a small bowl and combine with lemon zest, maple syrup and dill.
Remove skin from halibut pieces, spread opposite sides of each piece with 1 tablespoon Dijon mustard. Press walnut mixture on top.
Arrange asparagus and sweet potatoes on baking sheet and top with halibut.
Bake at 400°F for 10 minutes or until the halibut registers 130°F to 135°F. and the sweet potato slices are fork-tender. Remove the sheet from the oven and let the halibut stand for 3 -4 minutes while you arrange the vegetables on plates on or a serving platter. It will continue to cook once it is removed from the oven. It should be about 145°F. when ready to serve.