Turkey Free Pesto-Walnut Trout with Green Beans & Fingerling Potatoes Sheet Pan Dinner
Sheet pan dinners are the weeknight hero you keep coming back to, and this one delivers serious flavor without a lot of fuss. Skin-on trout fillets roast alongside golden fingerling potatoes and tender green beans, so everything comes together on a single pan with minimal cleanup. The real star is the homemade walnut pesto — fresh basil, raw walnuts, garlic, and lemon juice blitzed into a chunky, fragrant paste that gets pressed right onto each fillet before it finishes roasting. That combination of bright herb oil and toasty walnuts transforms a simple piece of fish into something that feels genuinely restaurant-worthy. Because every component is built from scratch with whole, recognizable ingredients, there's no need to scan labels or second-guess what's hiding in a store-bought sauce. The staggered roasting method — potatoes first, then beans and fish added in stages — means nothing gets overcooked, and you pull everything out perfectly timed. A squeeze of lemon at the table ties it all together beautifully.
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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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