BHA & BHT Free Basil-Pesto Salmon Fillets
Bright, herbaceous, and genuinely satisfying, this salmon dish is the kind of weeknight dinner that feels far more impressive than the effort involved. The homemade pesto is the real star here — fresh basil, creamy avocado, garlic, lemon juice, and a drizzle of extra-virgin olive oil blended into something vivid and clean-tasting. Every single ingredient is whole and recognizable, which matters a lot when you're avoiding synthetic preservatives like BHA and BHT that sneak into so many store-bought sauces and condiments. Making the pesto yourself takes only minutes in a blender or food processor, and you know exactly what went into it. The technique — searing the fillets first for a golden crust, then finishing in the oven with pesto spooned right on top — locks in moisture and lets those flavors meld beautifully. A squeeze of lemon at the table ties everything together and makes the whole plate pop. It's the kind of recipe you'll want to keep on 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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