Peanut 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 silky trout fillets all coming together on a single pan. The real star is the homemade walnut pesto, blitzed together in a food processor with fresh basil, garlic, and a squeeze of lemon juice until it forms a fragrant, slightly chunky paste that clings beautifully to each fillet as it roasts. Because the pesto is made entirely from scratch, you know exactly what's in it — no store-bought sauces with ambiguous "natural flavors" or shared-facility warnings to second-guess. Walnuts stand in as the nut of choice here, delivering that rich, buttery depth you want in a pesto without any peanut involvement whatsoever. The staggered roasting method means the potatoes get a head start at 425°F so everything finishes at the same time, with the trout hitting a perfect flaky 145°F while the beans pick up just a little color at the tips. A squeeze of lemon over the top at the table brightens the whole thing and cuts through the richness of the olive oil and walnut pesto. It's a genuinely satisfying, fuss-free dinner that earns its place in the regular 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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