MSG 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 all roasted together on a single pan. The real star is the homemade walnut pesto, blitzed together from fresh basil, raw walnuts, garlic, lemon juice, and olive oil, then spooned generously over each fillet before it goes back into the oven. Because every component is made from scratch with whole, recognizable ingredients, there's no need to scrutinize labels for hidden additives or flavor enhancers that can sneak into store-bought sauces and seasoning blends. The pesto clings to the trout as it roasts, forming a fragrant, herb-flecked crust that keeps the fish incredibly moist. Roasting everything at 425°F means the potatoes get properly caramelized on their cut sides while the beans pick up just enough color at the tips to stay interesting. A squeeze of fresh lemon at the table ties it all together and brightens every bite. It's a complete, satisfying dinner that comes together on one pan with zero compromise on flavor.
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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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