Mushroom Free Pesto-Walnut Trout with Green Beans & Fingerling Potatoes Sheet Pan Dinner
Sheet pan dinners are a weeknight lifesaver, and this one brings serious flavor without any complicated prep. Skin-on trout fillets get blanketed in a bright, chunky walnut-basil pesto that you blitz together in a food processor while the fingerling potatoes start their head start in the oven — the whole thing comes together on a single pan. The homemade pesto is the real star here: raw walnuts give it a rich, earthy depth, while fresh lemon juice and garlic keep it lively and sharp. Green beans roast alongside everything in the final stretch, picking up just enough color at the tips to stay tender without going limp. For anyone navigating a mushroom-free lifestyle, this recipe is naturally in the clear — every ingredient is straightforward and easy to verify, with no sauces or seasonings that typically sneak fungi in through the back door. The trout is done when it flakes easily and hits 145°F inside, which usually lands right around the 12-to-15-minute mark after the vegetables have had their time. Finish with a squeeze of lemon straight from the pan and dinner is genuinely 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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