Fulton Fish Market | Effortless Seafood Dinners Recipe Demonstration

Описание: Three restaurant-worthy seafood sheet pan dinners — zero fuss, big flavor.

🔥 Spice-Rubbed Salmon with Cauliflower & Chickpeas
🍅 Mediterranean Branzino with Tomatoes, Kale & White Beans
🥢 Sesame Vegetables & Lentils with Seared Ahi

Easy prep, bold flavors, and everything cooks on one pan. Full recipes below — save this for your next weeknight dinner rotation.

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FULL RECIPES: SHEET PAN SEAFOOD MEAL KITS

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SPICE-RUBBED SALMON WITH CAULIFLOWER & CHICKPEAS
Serves 4 | Prep: 15 min | Cook: 25 min

Ingredients
Sheet pan: smoked paprika, cumin, coriander, turmeric, garlic powder, salt, black pepper, 4 salmon portions, 1 cauliflower (florets), 1 can chickpeas, olive oil
Sauce: Greek yogurt, tahini, lemon juice, turmeric, salt, water
Optional toppings: pistachios, pomegranate arils, parsley

Instructions
Preheat oven to 425°F and line a sheet pan. Mix spices in a bowl. Toss cauliflower and chickpeas with olive oil and half the spice mix. Roast 20 minutes. Coat salmon with olive oil and remaining spices, nestle onto the pan, and bake 10–12 minutes until flaky. Whisk sauce ingredients until pourable. Drizzle over salmon and vegetables and finish with toppings.

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BRANZINO WITH LACINATO KALE, TOMATOES & WHITE BEANS
Serves 4 | Prep: 15 min | Cook: 22–25 min

Ingredients
Butterflied branzino (about 1–1.25 lb each), cherry tomatoes, lacinato kale, white beans, olive oil, sliced garlic, lemon, salt, pepper, fresh basil

Instructions
Preheat oven to 425°F. Toss tomatoes, kale, and garlic with olive oil, salt, and pepper on a sheet pan. Roast 8–10 minutes. Stir in beans and nestle branzino on top. Drizzle fish with olive oil, season, and tuck lemon slices inside. Roast 8 minutes, flip fish skin-side up, and roast 4–6 more minutes until just opaque. Broil 1–2 minutes for light char. Finish with lemon juice, basil, and olive oil. Serve fish over vegetables and pan juices.

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SESAME VEGETABLES & LENTILS WITH SEARED AHI
Serves 4 | Prep: 20 min | Cook: 20 min

Ingredients
Sheet pan: broccoli florets, sliced red bell pepper, snap peas, cooked lentils, sesame oil, soy sauce or tamari, rice vinegar, grated ginger, garlic powder, salt, pepper
Ahi: 2 ahi tuna steaks (about 6 oz each), salt, pepper, sesame seeds, neutral oil
Finishing: scallions, sesame seeds, avocado, optional soy sauce or chili crisp

Instructions
Preheat oven to 425°F. Toss vegetables and lentils with sesame oil, soy sauce, vinegar, ginger, garlic powder, salt, and pepper. Roast 18–20 minutes until crisp-tender. Season ahi, press sesame seeds onto all sides, and sear in hot oil 1–2 minutes per side for a rare center. Rest briefly and slice. Serve ahi over roasted vegetables and lentils. Top with scallions, avocado, and sesame seeds. Add extra soy sauce or chili crisp if desired.