Gelatin 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, blistered green beans, and tender trout fillets 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. Everything about this recipe is naturally free from animal-derived gelling agents, so there's no need to scrutinize labels or swap out any ingredients — it's clean and straightforward from the first step to the last. The high oven heat does the heavy lifting, crisping the cut sides of the potatoes while the trout stays moist and flaky under that herby, nutty crust. A squeeze of lemon at the table brightens the whole thing and ties the flavors together beautifully. It's the kind of recipe you'll bookmark not because it fits a specific need, but because it's genuinely delicious and almost effortless to pull off.
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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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