BHA & BHT 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 effort than you actually did — golden fingerling potatoes, crisp-tender green beans, and flaky trout all roasted together with a vibrant homemade walnut pesto draped right over the top. The pesto comes together in a food processor with fresh basil, raw walnuts, garlic, lemon juice, and good olive oil, meaning every single ingredient is something you can actually read and recognize. That matters a lot when you're avoiding synthetic preservatives like BHA and BHT, which sneak into a surprising number of packaged sauces, nut products, and store-bought pestos. Making it from scratch here isn't just about flavor — it's about knowing exactly what's in your food. The trout roasts skin-side down and gets beautifully opaque and flaky in just 12 to 15 minutes, while the pesto forms a savory, herby crust on top that's honestly stunning. A squeeze of lemon at the end ties everything together and brightens the whole pan. It's a genuinely complete, clean dinner with zero mystery ingredients and very little cleanup.
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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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