Gut Friendly Pesto-Walnut Trout with Green Beans & Fingerling Potatoes Sheet Pan Dinner
Sheet pan dinners are already a weeknight hero, but this one earns extra points for being genuinely nourishing from edge to edge. Omega-3-rich trout sits at the center, blanketed in a vibrant homemade pesto built from fresh basil, raw walnuts, garlic, and lemon juice — whole, recognizable ingredients that your gut can actually work with. Fingerling potatoes and crisp-tender green beans round out the plate with fiber and color, roasting alongside the fish so everything finishes together without fuss. Making the pesto from scratch means you control exactly what goes in — no mystery additives, no preservatives, just real food doing its job. The lemon juice in the pesto brightens the whole dish and helps balance the richness of the walnuts and olive oil in a way that feels light rather than heavy. Everything comes together on a single pan, which means less cleanup and more time to actually enjoy the meal. A squeeze of fresh lemon at the table ties it all together beautifully.
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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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