Low Sugar Basil-Pesto Salmon Fillets
Rich, flaky salmon topped with a vibrant homemade pesto is the kind of weeknight dinner that feels far more impressive than the effort involved. The pesto here gets its creamy body from avocado rather than anything sweet or processed, so every ingredient on the list is exactly what it looks like — no hidden sugars lurking in a jarred sauce. Fresh basil, bright lemon juice, garlic, and a touch of ground ginger come together in the blender to create something bold and aromatic that clings beautifully to the fish as it finishes in the oven. The sear-then-roast method gives you golden, caramelized edges on the flesh side while keeping the interior buttery and tender. Because you're building the pesto from scratch, you stay completely in control of what goes into the dish — a real advantage when store-bought condiments so often sneak in sweeteners you didn't ask for. Serve it with a squeeze of fresh lemon and a few extra basil leaves for a plate that looks like it came out of a restaurant kitchen.
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Learn more →Ingredients
4 servings
For the pesto
- 2 cups fresh basil leaves, packed
- 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
- 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
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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