Low Sodium Basil-Pesto Salmon Fillets

Total time33 min

Prep time15 min

Cook time18 min

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Ingredients

4 servings

For the pesto

2 cups fresh basil leaves, packed
Goodness Gardens Packaged Basil - 2 Oz Organic Fresh Basil - Each Basil Hydroponic Prepacked Bowery Basil - 1.5 OZ 80 Acres Farms Fresh All About That BASIL
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½ medium avocado, pitted and scooped
2 cloves garlic, peeled
3 tbsp fresh lemon juice
¼ cup extra-virgin olive oil
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground ginger

For the salmon

4 salmon fillets (about 6 oz each), skin-on
1 tbsp extra-virgin olive oil
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

lemon wedges, for serving (optional)
fresh basil leaves, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C).
2
Combine the basil, avocado, garlic, lemon juice, salt, and ground ginger in a food processor or blender. Pulse several times to break everything down, then stream in the 1/4 cup olive oil with the motor running until the pesto is smooth and bright green. Taste and adjust salt if needed. Set aside.

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