Cashew 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 fillets all roasting together on a single pan. The real star is the homemade walnut pesto, blended from fresh basil, raw walnuts, garlic, and lemon juice into a bright, herbaceous paste that gets spooned right over the fish before it finishes in the oven. Walnuts bring a rich, buttery depth here that makes the pesto feel indulgent without relying on any tree nuts that commonly sneak into store-bought versions. For anyone navigating cashew-free eating, that homemade pesto is a genuine win — jarred pestos and restaurant versions often include cashews as a filler or texture booster, so blending your own from scratch puts you fully in control. The method is straightforward: roast the potatoes first to get them golden, then add the beans and fish and let everything finish together in one final blast of heat. A squeeze of lemon at the table ties all the flavors together and makes the whole dish feel fresh and a little fancy. It's a complete, satisfying dinner with almost no 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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