High Fructose Corn Syrup 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 single processed shortcut. The homemade walnut pesto is the real star — blitzed together from fresh basil, raw walnuts, garlic, lemon juice, and good olive oil, it's the kind of sauce that makes you wonder why anyone reaches for a jar. Spooned over skin-on trout fillets and roasted at high heat, it forms a fragrant, slightly golden crust while the fish stays tender and flaky inside. Fingerling potatoes go into the oven first to get a head start on that golden cut-side, then green beans join the party for the final stretch so everything finishes at the same time. For anyone navigating sweetener-laden condiments and sauces at the grocery store, building the pesto from scratch here means you know exactly what's in it — no fillers, no syrups, no surprises. The whole thing comes together on one pan with minimal cleanup, and a squeeze of fresh lemon at the end ties every element together beautifully. It's the kind of meal that looks and tastes far more impressive than the effort it actually takes.
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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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