Lupin 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 minimal cleanup. Skin-on trout fillets get blanketed in a bright, chunky walnut pesto made entirely from scratch — fresh basil, raw walnuts, garlic, and a squeeze of lemon juice all blitzed together into something genuinely craveable. The whole thing roasts alongside golden fingerling potatoes and tender green beans, so you've got a complete, balanced meal coming off a single pan. Lupin flour and lupin-based ingredients have quietly crept into a surprising number of store-bought pestos and seasoning blends, making homemade versions like this one a much smarter call. Every ingredient here is straightforward and easy to verify, so there's no guesswork about what's actually going into your food. The high roasting heat — 425°F — means the potatoes get properly caramelized on their cut sides while the fish stays moist and flaky under that herby crust. Finish with a squeeze of lemon at the table and dinner is done.
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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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