Capsaicin Free Pesto-Walnut Trout with Green Beans & Fingerling Potatoes Sheet Pan Dinner
Sheet pan dinners are weeknight heroes, and this one delivers serious flavor without a single source of heat or spice. The star is a bright, herby walnut pesto made from scratch — fresh basil, raw walnuts, garlic, lemon juice, and olive oil blitzed together into a chunky, fragrant paste that gets spooned generously over each trout fillet before the final roast. Trout is a naturally mild, flaky fish that soaks up those herbaceous notes beautifully, and the skin crisps just enough against the pan to add a little texture. The fingerling potatoes go in first, roasting cut-side down until golden, while the green beans join later so everything finishes at the same time — tender, lightly caramelized, and perfectly seasoned. For anyone avoiding capsaicin, this kind of recipe is a genuine find: bold, satisfying flavor built entirely from herbs, nuts, citrus, and good olive oil rather than any heat-forward shortcuts. Everything comes together on one pan, which means minimal cleanup and a dinner that looks far more impressive than the effort involved. A squeeze of lemon at the table ties it all together.
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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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