Soy 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, lemon juice, and olive oil in just a few pulses of a food processor. It's bright, herby, and slightly chunky in the best way, pressing right into the top of each fillet so every bite is loaded with flavor. Navigating store-bought sauces and condiments can be a headache when you're avoiding soy, since it hides in so many prepared pestos and marinades — making your own here means you know exactly what's in it. Every ingredient on this pan is naturally clean and straightforward, from the olive oil down to the lemon wedges. The staggered roasting method — potatoes first, then beans and fish added partway through — means nothing gets overcooked or underdone, and cleanup is practically nothing. Squeeze a little lemon over the top before serving and you've got a complete, satisfying 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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