Coconut 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 coming together on a single pan. The real star is the homemade walnut pesto, blitzed together from fresh basil, raw walnuts, garlic, and lemon juice, then spooned generously over each fillet before it finishes roasting. It's bright, herby, and just rich enough without leaning on any tropical oils or creamy additions that can sneak into store-bought versions. Everything here is straightforward pantry and produce, so you know exactly what's going into your meal. The trout roasts skin-side down and soaks up all that pesto flavor as it cooks, coming out tender and deeply savory with a little char on the edges. A squeeze of lemon at the table pulls the whole thing together and makes it feel genuinely restaurant-worthy. One pan, minimal cleanup, and a dinner that's as satisfying to look at as it is to eat.
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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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