Lemon-Herb Crusted Halibut with Roasted Tomato-Zucchini Salsa - Danielle Walker

It has been a while since I published a new recipe for you all! With the release of my new book, Food Saved Me, it has been quite the whirlwind of a schedule. Now that things are starting to slow down, I want to share this recipe for Lemon-Herb Crusted Halibut with Roasted Tomato-Zucchini Salsa while the weather is still relatively warm and to utilize those final summer harvests! It is a flavorful, yet light and refreshing sheet pan meal, perfect for those busy weeknights!  

This recipe is lightly crusted with pistachios, shallots, garlic, dill, and tarragon for a crunchy yet fresh flavor. I used summer zucchini here for the vegetables, but feel free to swap out with a more fall or winter squash! 

Variety of ingredients on a wooden cutting board in preparation to make lemon-crusted halibut

The fish:

This recipe for Lemon-Herb Crusted Halibut will actually work with any thick, light white fish. I love halibut because its flavor is very mild and my kids don’t find it “fishy.” The seasonings and the vegetables in this dish pair well with salmon too if that’s what your family prefers, or you can even use skinless chicken thighs! You may have to adjust the time it is cooked if you choose to use chicken or a thinner fish. As always with fish, I try to buy sustainable and wild-caught when possible. Wild-caught fish are higher in omega-3 fatty acids, which help reduce inflammation. 

How to serve:

Depending on your level of hunger, you can serve this dish as is for a lighter meal. If you have growing kids or partners that prefer some extra carbs like I do, you can serve this dish over white rice if you can tolerate some grains. You can also serve over my recipe for Instant Pot Mashed Potatoes for a more hearty meal. 

Lemon-Herb crusted halibut baked on a parchment lined sheet pan with roasted vegetables Lemon-Herb crusted halibut served on a white plate with roasted vegetables

📷: Ashley Lima

More Seafood Recipes:

I have several flavorful seafood recipes on the blog for you to enjoy these last few warm days. My Hawaiian Ceviche, Gluten Free-Pad Thai, Gluten-Free Fish Tacos, and Blacked Grilled Salmon with Mango Avocado Salsa are all delicious and easy recipes to make. If you are looking for something a little more comforting, you can try my recipe for Roasted Parsnip and Crab Soup! Now is actually the perfect time to stock up on fresh crab! 

I hope that you enjoy this recipe! I am excited to continue publishing new recipes for you every week, so keep your eyes peeled over on my social media for when new recipes drop! 

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Lemon-Herb Crusted Halibut with Roasted Tomato-Zucchini Salsa

  • Author: Danielle
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 29 minutes
  • Yield: 6-8 servings 1x
  • Category: Dinner
  • Method: Sheet Pan
  • Cuisine: American


  • 6 tablespoons melted ghee, or extra-virgin olive oil
  • 2 shallots, peeled
  • 4 cloves garlic
  • 1/2 cup shelled pistachios
  • 1/4 cup fresh dill, or 2 tablespoons dried
  • 2 sprigs fresh thyme, leaves stripped, or 1 teaspoon dried
  • 2 teaspoons sea salt
  • 3/4 teaspoon fresh cracked black pepper
  • 2 pounds halibut fillets
  • 2 lemons
  • 1 leek, thinly sliced
  • 2 medium zucchini, cubed
  • 16 ounces cherry tomatoes
  • 1 tablespoon red wine vinegar


  1. Preheat oven to 425F and prepare your sheet pan.
  2. In the bowl of a food processor, process the pistachios, shallots, garlic, dill, and tarragon for 30 seconds, or until coarsely chopped. Add 2 tablespoons melted ghee, the zest and juice of 1 lemon, and 1 1/2 teaspoons sea salt, and 1/2 pepper and pulse once or twice to combine.
  3. Add the leeks, zucchini, and tomatoes to the tray and drizzle with the remaining 1/4 cup ghee, red wine vinegar, and remaining salt and pepper. Toss with hands to coat then move the vegetables to the outside of the tray.
  4. Arrange the fillets skin-side down in the center of the tray and tuck the thin tail ends under themself to even out the thickness. Spread the seasoning mixture over top the fish, pressing down slightly to adhere.
  5. Place the tray in the oven on the center rack and roast for 12 to 14 minutes, until the fish is cooked through and flakes easily with a fork. Move the baking sheet to the top rack and switch the oven to broil.
  6. Broil, watching carefully, for 2 to 3 minutes, until the tomatoes burst and the top of the fish browns a bit.
  7. Serve hot with the vegetables and the pan sauce spooned over the fish. Slice the remaining lemon

Keywords: Danielle Walker, healthy, seafood, clean eating, paleo, gluten free, grain free, against all grain


Lemon-Herb Crusted Halibut with Roasted Tomato-Zucchini Salsa


  1. Wendy G. says:

    Tried this recipe. Very yummy, though I didn’t have pistachios and subbed in raw pumpkin seeds.
    The crust was more of a crunchy paste but definitely will be making this again many times.

  2. Elaine says:

    This was so good! My husband who is 50/50 on fish ate the whole thing.

  3. Nic says:

    Hi there.

    The ingredient list does not mention tarragon yet it’s mentioned in the actual recipe. Is this a typo and should read thyme or is it in fact tarragon?

  4. Anne M says:

    I’ve made this dish 3 times. Twice with cod and once with halibut. All of my family gobbled it up. It’s a keeper for sure!

  5. Nicole says:

    My husband is allergic to pistachios and cashews. What would be a good substitute for that? This recipe looks amazing by the way!

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