Photo of Sheet pan chimichurri-arctic char and vegetables by WW

Sheet pan chimichurri-arctic char and vegetables

Points® value
Total Time
45 min
20 min
25 min
Sheet pan dinners are great for busy weeknights, giving you less cleanup than usual. Here, thin-skinned delicata squash gets a head start on cooking, and then baby broccoli and Arctic char go onto the pan so that everything is perfectly done at the same time—tender squash, crisp-tender frizzled baby broccoli, and buttery fish. A simplified chimichurri sauce is drizzled over everything to bring all the elements together. Arctic char is in the same family as salmon and trout and has a flavor that falls between the two. If you can’t find it, salmon would be a good substitute.


Uncooked delicata squash

1 pound(s)

Olive oil

3 tbsp(s), divided

Kosher salt

1 tsp(s), divided

Uncooked, baby broccoli

1 pound(s), trimmed

Uncooked artic char

1½ pound(s)

Ground cumin

½ tsp(s)

Garlic powder

¼ tsp(s)

Black pepper

¼ tsp(s)

Fresh garlic scapes

1 medium


1½ cup(s)


3 tbsp(s)

Light mayonnaise

2 tbsp(s)

Crushed red pepper flakes

¼ tsp(s)


  1. 1. Preheat oven to 425°F. Line a large sheet pan with parchment paper.
  2. 2. Cut squash in half lengthwise. Scoop out and discard seeds and membranes. Cut squash halves crosswise into ¼-inch-thick slices. Place squash in a large bowl and drizzle with 1½ tsp oil. Sprinkle squash with ¼ tsp salt and toss well to coat. Arrange in a single layer on prepared pan. Bake for 12 minutes.
  3. 3. Meanwhile, place baby broccoli in bowl and drizzle with 1½ tsp oil. Sprinkle baby broccoli with ¼ tsp salt and toss well to coat. Sprinkle fish with ¼ tsp salt, cumin, garlic powder, and black pepper. Remove pan from oven; turn squash slices over. Push squash to outer edges of pan and top with baby broccoli. Arrange fish in middle of pan. Bake for 12 minutes or until fish reaches desired degree of doneness.
  4. 4. Meanwhile, place garlic clove in a mini food processor; process until minced. Add cilantro and pulse until finely chopped. Add remaining 2 tbsp oil, remaining ¼ tsp salt, water, and mayonnaise; process until smooth, about 1 minute. Stir in red pepper. Serve sauce with fish and vegetables.
  5. 5. Serving size: about 4½ oz fish, 1 cup vegetables, and 2 tbsp sauce