Beef Free Basil-Pesto Salmon Fillets
Bright, herbaceous, and genuinely stunning on the plate, this salmon dish is the kind of weeknight dinner that feels like a special occasion without demanding much effort. The star is a creamy avocado-basil pesto blended with garlic, lemon juice, and a hint of ground ginger — it's vivid green, silky, and packed with fresh flavor that pairs beautifully with rich, flaky fish. A quick stovetop sear locks in a golden crust before the oven finishes the job, so you get perfectly cooked salmon every single time. Because every component here is built around seafood, fresh herbs, and wholesome produce, there's no need to swap or substitute anything to keep it completely free of beef or beef-derived ingredients. The pesto comes together in a blender in minutes, and the whole skillet-to-oven technique keeps cleanup refreshingly simple. Finished with a squeeze of lemon and a few extra basil leaves, it's the kind of clean, vibrant meal that earns a permanent spot in your dinner rotation.
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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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