Ginger 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 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 into a bright, herbaceous paste that gets pressed right onto each fillet before the final roast. Everything about this recipe is naturally free of ginger, so there's no need to audit labels or swap anything out — just cook with confidence. The technique is beautifully simple: the potatoes go in first to get a head start on browning, then the beans and fish join the pan for the final stretch, keeping the whole process timed and stress-free. Trout is an underrated choice here — it's mild, rich, and cooks quickly, soaking up all that herby, nutty pesto as it turns opaque and flaky in the oven. A squeeze of lemon at the table ties everything together and brightens the whole dish. Whether you're cooking for the family or just treating yourself to something genuinely satisfying, this one delivers on every level.
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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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