Eggless 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 on a single pan. The real star is the homemade walnut pesto, blitzed together in a food processor from fresh basil, raw walnuts, garlic, and lemon juice, then spooned generously over each fillet before it goes back into the oven. Everything is naturally free of eggs, and because you're making the pesto yourself, there's no need to scrutinize store-bought labels for hidden binders or additives. The walnut pesto clings beautifully to the skin-on trout as it roasts, creating a savory, herbaceous crust that keeps the fish incredibly moist at the center. Roasting at 425°F means the potatoes get properly caramelized on their cut sides while the green beans pick up just a little color at the tips — textures that make every bite interesting. A squeeze of lemon at the table brightens the whole thing and ties the flavors together. It's a complete, satisfying dinner that comes together on one pan with almost no cleanup.

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