Anti Inflammatory Pesto-Walnut Trout with Green Beans & Fingerling Potatoes Sheet Pan Dinner

Total time45 min

Prep time15 min

Cook time30 min

Anti Inflammatory Pesto-Walnut Trout with Green Beans & Fingerling Potatoes Sheet Pan Dinner

This sheet pan dinner is the kind of weeknight meal that looks and tastes like you put in way more effort than you actually did. Trout is one of the best fish you can reach for when you're eating to reduce inflammation — it's rich in omega-3 fatty acids, and pairing it with walnuts doubles down on that benefit in the most delicious way possible. The homemade walnut-basil pesto comes together in a food processor in under a minute, and the bright hit of fresh lemon juice keeps everything tasting clean and vibrant. Extra-virgin olive oil does the heavy lifting throughout, from roasting the fingerling potatoes to carrying the pesto, and it's one of the most celebrated ingredients in an anti-inflammatory approach to eating. Green beans and fingerling potatoes round out the pan so you've got a complete, colorful meal for four without dirtying a single extra dish. Everything roasts together at 425°F, which means the potatoes get golden and crispy on the cut side while the fish stays tender and flaky under its herby crust. Squeeze a lemon wedge over the whole thing right before serving and you'll wonder why you ever bothered with complicated weeknight cooking.

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Ingredients

4 servings

For the sheet pan

1 ½ lb fingerling potatoes, halved lengthwise
3 tbsp extra-virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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¾ tsp kosher salt, divided
½ tsp black pepper, divided
12 oz green beans, trimmed
4 trout fillets (about 6 oz each), skin-on

For the pesto

1 cup fresh basil leaves, packed
½ cup raw walnuts
2 cloves garlic
¼ cup extra-virgin olive oil
2 tbsp fresh lemon juice
¼ tsp kosher salt

For serving

lemon wedges, for serving (optional)

Instructions

1
Position a rack in the center of the oven and preheat to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with parchment paper or foil.
2
Toss the halved fingerling potatoes with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper directly on the prepared sheet pan. Arrange cut-side down in a single layer. Roast for 15 minutes, until the cut sides begin to turn golden.

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