Beef Free Pesto-Walnut Trout with Green Beans & Fingerling Potatoes Sheet Pan Dinner
Fresh trout is the star here, and it absolutely delivers — flaky, tender fillets blanketed in a vibrant homemade walnut pesto that comes together in a food processor in under a minute. The pesto itself is bright and herby, built from packed basil, raw walnuts, garlic, and a hit of fresh lemon juice that keeps everything tasting alive and light. Crispy-edged fingerling potatoes and blistered green beans round out the pan, so you've got a genuinely complete dinner coming out of the oven on a single sheet. For anyone navigating a beef-free lifestyle, this kind of satisfying, protein-rich weeknight meal can feel hard to come by — but trout pulls its weight beautifully and never feels like a compromise. Everything roasts together in stages so the potatoes get golden, the beans stay a little crisp, and the fish finishes perfectly at 145°F without drying out. The walnut pesto clings to the fillets as they cook, forming a savory, nutty crust that makes each bite feel far more special than the effort involved. Squeeze a lemon wedge over the whole pan before serving and you've got a dinner that looks like you tried a lot harder than you did.
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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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