Nitrate & Nitrite 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 hours in the kitchen but comes together with minimal effort and maximum flavor. Fresh trout fillets get blanketed in a vibrant homemade pesto built from basil, raw walnuts, garlic, and lemon juice — every ingredient you can see and verify yourself, with no processed meats or cured products anywhere in sight. That matters a lot when you're avoiding hidden additives, because so many "easy" dinners lean on deli items or packaged sauces that sneak in preservatives without any obvious warning on the label. Here, everything is whole and fresh: fingerling potatoes roasted until golden and tender, crisp green beans with just a little char at the tips, and flaky fish that soaks up all that herby, nutty pesto as it finishes in the oven. The walnut pesto is the real star — blitzed in a food processor and spooned generously over each fillet, it creates a savory, slightly chunky crust that keeps the trout moist and deeply flavorful. A squeeze of lemon at the table ties it all together and brightens every component on the pan. Clean ingredients, one pan, zero compromise.
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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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