Lactose Free Pesto-Walnut Trout with Green Beans & Fingerling Potatoes Sheet Pan Dinner
Sheet pan dinners are weeknight heroes, and this one delivers serious flavor with almost no cleanup. Tender fingerling potatoes roast until golden and crispy on the cut side, green beans get just enough heat to turn silky with a little char at the tips, and flaky trout fillets tie it all together in one glorious pan. The real star is the homemade walnut pesto — fresh basil, raw walnuts, garlic, and lemon juice blitzed into a chunky, herbaceous paste that gets spooned right over the fish before it finishes roasting. Traditional pesto typically leans on parmesan, but this version skips the cheese entirely and loses nothing in the process. The walnuts add richness and body, the lemon juice brightens everything, and the olive oil pulls it all into a sauce that clings beautifully to the trout as it cooks. Every component on this pan is naturally free of dairy, so there's no substituting or label-checking required — just real, whole ingredients doing exactly what they're supposed to do. Squeeze a little extra lemon over the top before serving and you've got a restaurant-worthy dinner that came together on a single sheet pan.
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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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