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To make the Sheet Pan Seafood Feast, gather these ingredients: - 1 lb shrimp, peeled and deveined - 1 lb scallops, patted dry - 1 lb salmon fillet, cut into portions - 2 cups cherry tomatoes, halved - 1 cup asparagus, trimmed - 1 lemon, sliced into rounds - 4 cloves garlic, minced - 3 tablespoons olive oil - 2 teaspoons smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped for garnish When buying seafood, look for these signs of freshness: - Smell: Fresh seafood should smell like the ocean, not fishy. - Appearance: Look for bright colors and clear eyes. - Texture: Fresh shrimp should be firm and bounce back when pressed. - Scallops: They should feel moist and not slimy. - Salmon: Choose bright, vibrant flesh with no discoloration. Ask your fishmonger for help if you're unsure. They can guide you to the best options. Seafood is packed with nutrients. Here’s what you get: - Shrimp: Low in calories, high in protein, and rich in vitamin B12. - Scallops: Great source of protein and omega-3 fatty acids. - Salmon: Packed with healthy fats, protein, and vitamin D. - Cherry Tomatoes: High in vitamins A and C, plus antioxidants. - Asparagus: Full of vitamins K and E, fiber, and folate. Eating this dish gives you a good balance of protein, healthy fats, and vitamins. It's a tasty way to enjoy healthy food. First, gather all your ingredients. You need: - 1 lb shrimp, peeled and deveined - 1 lb scallops, patted dry - 1 lb salmon fillet, cut into portions - 2 cups cherry tomatoes, halved - 1 cup asparagus, trimmed - 1 lemon, sliced into rounds - 4 cloves garlic, minced - 3 tablespoons olive oil - 2 teaspoons smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped for garnish Next, wash the cherry tomatoes and asparagus. Make sure they are clean. This helps keep the dish fresh. Also, pat the scallops dry so they cook well. This step is key for searing. Now, preheat your oven to 425°F (220°C). Take a large sheet pan and arrange the shrimp, scallops, and salmon on it. Leave space between each piece. This helps them cook evenly. In a bowl, mix the halved cherry tomatoes and trimmed asparagus. Drizzle with 1 tablespoon of olive oil. Add salt and pepper to taste. Toss them well, then spread them around the seafood on the pan. Next, make a quick marinade. In a small bowl, combine minced garlic, the remaining olive oil, smoked paprika, dried oregano, salt, and pepper. Brush this mix over the seafood. Make sure you cover it well. Now, place the lemon slices on top of the seafood and veggies. This adds a nice flavor as they cook. Put the sheet pan in the oven and roast for 15-20 minutes. Check if the seafood is cooked and the veggies are tender. Once done, remove the pan from the oven. Let it cool for a few minutes. This will help with serving. Garnish with fresh parsley on top. For a great presentation, you can serve the feast right from the sheet pan. It looks rustic and inviting. You can also plate individual portions with extra lemon wedges. Enjoy your meal! Cooking times can vary based on the type of seafood. Here’s a quick guide: - Shrimp: Cook for about 15-20 minutes. Look for pink color. - Scallops: They take around 10-15 minutes. They should be opaque. - Salmon: This fish usually takes 15-20 minutes. It’s done when it flakes easily. Thicker pieces of fish may need a bit longer. Always check a few minutes before the time is up. You want your seafood perfectly cooked, not overdone. To achieve even cooking, follow these steps: - Space out seafood: Place shrimp, scallops, and salmon apart. This allows hot air to circulate. - Cut veggies evenly: Halve cherry tomatoes and trim asparagus to similar sizes. This helps them cook at the same rate. - Use parchment paper: Line your sheet pan for easy cleanup and to help with even cooking. Keeping everything spaced out and uniform helps all ingredients cook perfectly together. Enhancing flavor is key to a great seafood feast. Here are some tips: - Marinades: Use garlic, olive oil, smoked paprika, and oregano. Mix well and brush it on generously. - Add acid: Lemon slices add brightness. Place them on top of the seafood before baking. - Fresh herbs: Garnish with chopped parsley after cooking. This adds color and fresh flavor. Experiment with your favorite spices and herbs to find new combinations. Your seafood feast will shine with these simple enhancements! {{image_2}} If you want to mix things up, try different seafood. You can use firm fish like cod or halibut. These fish hold their shape well during cooking. For a change, try crustaceans like crab or lobster. They add a rich flavor. You can also use canned seafood like tuna or clams in a pinch. Just be sure to adjust cooking times, as they may cook faster. Feel free to add your favorite veggies to the mix. Bell peppers, zucchini, or even broccoli work great. They will soak up the flavors of the dish. You can also use seasonal veggies like squash in the fall or snap peas in the spring. Just make sure to cut them into even pieces. This way, they cook evenly and look nice on the plate. You can cook this dish in an air fryer or an oven. The oven gives you a nice roasted flavor, while the air fryer will crisp things up faster. If using an air fryer, set it to 400°F (200°C) and cook for about 10-15 minutes. Keep an eye on it to avoid overcooking. Both methods will yield tasty results. Just choose what works best for you! To store your leftover sheet pan seafood feast, first let it cool. Place the seafood and veggies in an airtight container. Make sure to cover it tightly to keep out air. Store it in the fridge. It stays fresh for up to three days. If you plan to eat it later, consider freezing it. When you want to reheat your seafood dish, the oven is best. Preheat your oven to 350°F (175°C). Place the seafood on a baking sheet. Cover it with foil to keep moisture in. Heat for about 10-15 minutes. Check that it is warm all the way through. This method helps keep the flavors intact. Yes, you can freeze seafood dishes! However, seafood is best when fresh. If you freeze it, use it within three months. Pack the seafood and veggies in freezer bags. Remove as much air as you can before sealing. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for best flavor. It takes about 15 to 20 minutes to cook seafood on a sheet pan. The high heat of 425°F (220°C) helps the seafood cook quickly. Shrimp and scallops cook fast, while salmon takes a bit longer. Check for doneness when the seafood is opaque and flakes easily. Yes, you can prep this recipe ahead of time. Arrange the seafood and veggies on the sheet pan. Cover it and store it in the fridge for up to 24 hours. When you are ready, just pop it in the oven. This saves time and makes cooking easy. Some great side dishes include: - Garlic bread - Rice pilaf - Quinoa salad - Roasted potatoes - Green salad These sides pair well with seafood and add more flavor to your meal. For the full recipe and cooking steps, refer to the main section of this article. It has all the details you need to create this tasty dish. Enjoy cooking! In this article, we explored the ingredients for a delicious sheet pan seafood feast. You learned how to choose fresh seafood and its health benefits. I shared easy step-by-step cooking instructions and useful tips for perfect results. You can also try fun variations with different seafood and veggies. Plus, I covered storage tips to keep your leftovers tasty. Remember, cooking seafood can be simple and rewarding. Enjoy your seafood feast and don’t forget to share your creations!

Sheet Pan Seafood Feast

Create a delightful dinner with this Sheet Pan Seafood Feast that’s sure to impress! Packed with succulent shrimp, scallops, and salmon, complemented by cherry tomatoes and asparagus, this easy recipe is perfect for weeknight meals or special occasions. In just 35 minutes, you can have a flavorful, oven-roasted dish that looks as good as it tastes. Click through for step-by-step instructions and elevate your dinner tonight!
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Ingredients
  

1 lb shrimp, peeled and deveined

1 lb scallops, patted dry

1 lb salmon fillet, cut into portions

2 cups cherry tomatoes, halved

1 cup asparagus, trimmed

1 lemon, sliced into rounds

4 cloves garlic, minced

3 tablespoons olive oil

2 teaspoons smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    On a large sheet pan, arrange the shrimp, scallops, and salmon fillets evenly spaced out.

      In a mixing bowl, combine the cherry tomatoes and asparagus. Drizzle with 1 tablespoon of olive oil, salt, and pepper. Toss until coated and spread them around the seafood on the sheet pan.

        In a small bowl, mix together the minced garlic, remaining olive oil, smoked paprika, dried oregano, salt, and pepper to create a marinade.

          Brush the seafood with the garlic marinade generously, ensuring even coverage.

            Place lemon slices on top of the seafood and vegetables.

              Place the sheet pan in the oven and roast for 15-20 minutes, or until the seafood is cooked through and the vegetables are tender.

                Once done, remove from the oven and let cool for a few minutes before garnishing with fresh parsley.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4

                    - Presentation Tips: Serve directly from the sheet pan for a rustic look or plate individual portions garnished with extra lemon wedges and a sprinkle of parsley.