Hazelnut 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 hours in the kitchen but comes together with minimal effort and just one pan to clean. Tender skin-on trout fillets get blanketed in a bright, herby walnut pesto made entirely from scratch — fresh basil, raw walnuts, garlic, and lemon juice blitzed together into a chunky, fragrant paste that clings beautifully to the fish as it roasts. The whole thing is built around walnuts rather than hazelnuts, so anyone navigating a hazelnut sensitivity can dig in without a second thought. Crispy-edged fingerling potatoes and tender green beans roast alongside the fish, soaking up all those savory, lemony juices from the pan. Everything cooks at 425°F in a smart staggered sequence — potatoes first to get a golden head start, then the beans and fish join in — so nothing ends up overcooked or underdone. A squeeze of fresh lemon at the table ties it all together and makes the flavors pop. It's a genuinely satisfying, complete dinner that proves eating around a nut allergy doesn't mean sacrificing any of the good stuff.
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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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