Sesame 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, blistered green beans, and tender trout fillets all coming together on one pan in under an hour. The real star is the homemade walnut pesto, blitzed together from fresh basil, raw walnuts, garlic, and lemon juice, then spooned generously over each fillet before it finishes roasting. It clings to the fish as it cooks, forming a fragrant, herby crust that keeps the trout moist and packed with flavor. For anyone navigating sesame-free eating, this recipe is naturally in the clear — every ingredient is straightforward and easy to verify, with no tahini, sesame oil, or hidden sesame-based sauces anywhere in sight. The walnut pesto does all the heavy lifting that a store-bought sauce might otherwise complicate, so you stay in full control of what goes on the plate. Roasting everything at 425°F means the potatoes get properly golden and the green beans pick up just enough color at the tips to stay interesting. Finish with a squeeze of lemon and dinner is done.
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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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