Nutmeg 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 coming together on a single pan. The real star is the homemade walnut pesto, blitzed together from fresh basil, raw walnuts, garlic, and lemon juice into a bright, herbaceous paste that gets pressed right onto the fish before it roasts. No jarred sauces, no spice blends with mystery ingredients — just clean, whole-food components you can see and trust. For anyone navigating warm spice sensitivities, this recipe is naturally free of the usual suspects that sneak into store-bought pestos and seasoning mixes. The trout roasts to a perfect 145°F while the vegetables finish alongside it, so everything lands on the table at the same time without any juggling. A squeeze of lemon at the end ties the whole thing together and makes the flavors pop. It's the kind of recipe you'll bookmark and come back to on 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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