Rye Free Pesto-Walnut Trout with Green Beans & Fingerling Potatoes Sheet Pan Dinner

Total time45 min

Prep time15 min

Cook time30 min

Rye 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 tried way harder than you actually did. Tender trout fillets get blanketed in a bright, chunky walnut-basil pesto made entirely from scratch in the food processor — no store-bought shortcuts needed, and every ingredient is naturally grain-free, so there's nothing to second-guess on the label. The fingerling potatoes roast cut-side down until golden and crispy, the green beans pick up just enough color at the tips, and everything comes together on a single pan in under an hour. That homemade pesto is the real star here: raw walnuts, fresh basil, garlic, and a hit of lemon juice blend into a deeply savory, herby paste that clings beautifully to the fish as it roasts. Because the whole recipe is built around fresh produce, fish, and pantry staples like olive oil and kosher salt, it sidesteps the hidden grain ingredients that can sneak into sauces and seasoning blends. Serve it straight from the pan with a squeeze of lemon and you've got a complete, impressive dinner with almost no cleanup.

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Ingredients

4 servings

For the sheet pan

1 ½ lb fingerling potatoes, halved lengthwise
3 tbsp extra-virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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