Artificial Food Coloring Free Pesto-Walnut Trout with Green Beans & Fingerling Potatoes Sheet Pan Dinner
This sheet pan dinner is the kind of weeknight meal that looks like you spent way more time on it than you actually did — golden fingerling potatoes, crisp-tender green beans, and flaky trout all finished with a vibrant walnut-basil pesto. Every single ingredient here is exactly what it sounds like: real food, nothing synthetic, nothing that requires a label check for hidden dyes or artificial additives. The homemade pesto comes together in a food processor with fresh basil, raw walnuts, garlic, lemon juice, and olive oil — no jarred shortcuts that might sneak in unwanted colorants. Roasting everything on one pan at 425°F means the potatoes get properly caramelized, the beans stay bright and a little charred at the tips, and the pesto forms a gorgeous, nutty crust over the trout as it finishes cooking. It's a genuinely satisfying dinner that happens to be completely free of artificial food coloring by nature, not by compromise. Squeeze a little lemon over the top before serving and you've got a restaurant-quality plate straight from your own oven.
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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.
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