Rice 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 put in serious effort but comes together with minimal fuss and just one pan to clean. Tender fingerling potatoes roast until golden and crispy on the cut side, green beans get just enough heat to turn silky with a little char at the tips, and flaky skin-on trout fillets tie everything together beautifully. The real star is the homemade walnut pesto — fresh basil, raw walnuts, garlic, and lemon juice blitzed into a chunky, fragrant paste that gets spooned right over the fish before it finishes roasting. That pesto crust keeps the trout moist while infusing every bite with bright, herby flavor that store-bought sauces simply can't match. Because the whole dish is built around fish, fresh vegetables, and potatoes, it naturally sidesteps grains entirely without any awkward substitutions or missing textures. A squeeze of lemon at the table pulls all the flavors into focus and makes the whole thing feel a little fancy for a Tuesday night.
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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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