Artificial Flavors Free Pesto-Walnut Trout with Green Beans & Fingerling Potatoes Sheet Pan Dinner
Fresh basil, raw walnuts, garlic, and lemon juice come together in a homemade pesto that coats each trout fillet with bright, herbaceous flavor — no mystery additives, no synthetic shortcuts, just real ingredients doing all the work. That's the quiet win here: store-bought pesto and seasoning blends are common culprits for sneaking in artificial flavoring agents, but blending your own takes about two minutes in a food processor and tastes dramatically better anyway. The trout roasts right on top of golden fingerling potatoes and tender green beans, so the whole meal comes together on a single pan with minimal cleanup. Cooking everything at 425°F gives the potatoes a gorgeous cut-side sear while the fish stays moist and flaky under its walnut-herb crust. A squeeze of fresh lemon at the table ties it all together with a clean, citrusy lift that no bottled flavoring could replicate. This is the kind of weeknight dinner that looks and tastes like you put in serious effort, even though the oven does most of the heavy lifting.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the sheet pan
- 1 ½ lb fingerling potatoes, halved lengthwise
- 3 tbsp extra-virgin olive oil, divided
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!