Fructose Free Pesto-Walnut Trout with Green Beans & Fingerling Potatoes Sheet Pan Dinner

Sheet pan dinners are a weeknight lifesaver, and this one delivers serious flavor without a pile of dishes. Tender fingerling potatoes roast until golden and crispy on the cut side, green beans get just enough heat to turn silky with a little char at the tips, and the trout fillets come out flaky and rich — all on a single pan. The real star is the homemade walnut pesto, blitzed together from fresh basil, raw walnuts, garlic, lemon juice, and olive oil, then spooned generously over each fillet before the final roast. Managing fructose intake often means scrutinizing store-bought sauces and condiments that sneak in high-fructose sweeteners or fruit-based ingredients, so making the pesto from scratch here keeps everything clean and straightforward. Every ingredient on this pan — the potatoes, green beans, trout, and that herby walnut topping — is naturally low in free fructose, so there's no guesswork involved. A squeeze of lemon at the table ties it all together with a bright, fresh finish that makes the whole thing feel a little restaurant-worthy. This is the kind of recipe you'll come back to again and again.

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