Macadamia 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 way more effort than you actually did — golden fingerling potatoes, crisp-tender green beans, and flaky trout fillets all coming together on a single pan. The real star is the homemade walnut pesto, blitzed together in a food processor from fresh basil, raw walnuts, garlic, and lemon juice, then spooned generously over each fillet before it goes back into a hot oven. As it roasts, the pesto forms a fragrant, herb-packed crust that keeps the fish incredibly moist while the potatoes finish crisping up alongside. For anyone navigating tree nut concerns around macadamias specifically, this recipe leans entirely on walnuts — no macadamia oil, no macadamia-based sauces, nothing that typically sneaks in through store-bought pestos or pre-marinated fish. Everything is made from scratch with straightforward ingredients, so you know exactly what's going into the dish. A squeeze of lemon at the table brightens the whole thing and makes it feel almost restaurant-worthy. Minimal cleanup, maximum flavor — this one earns a permanent spot in the dinner rotation.
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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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