Xanthan Gum 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 roasted together with a vibrant walnut pesto draped right over the top. The pesto comes together in a food processor using just basil, raw walnuts, garlic, lemon juice, olive oil, and salt — nothing more, nothing less. That simplicity is exactly what makes this recipe a reliable choice when you need to avoid thickeners and stabilizers that sneak into so many store-bought sauces and condiments. Every component here is a whole, recognizable ingredient, so there's no guesswork about what's actually on your plate. The trout roasts skin-side down and gets beautifully flaky in just 12 to 15 minutes, while the pesto forms a fragrant, nutty crust that keeps the fish moist and packed with flavor. A squeeze of lemon at the end brightens everything up and ties the whole pan together. It's a genuinely satisfying dinner that proves eating clean and eating well are absolutely the same thing.
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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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