Carrageenan Free Basil-Pesto Salmon Fillets
Bright, herbaceous, and rich all at once, these salmon fillets are the kind of weeknight dinner that feels genuinely special without requiring much effort. The pesto here skips the usual pine nuts and leans on fresh basil, creamy avocado, garlic, and lemon juice for a sauce that's silky, vibrant, and completely made from scratch — no store-bought shortcuts that might sneak in unwanted additives. That matters more than it sounds, because many packaged sauces and condiments contain thickeners and stabilizers that people avoiding carrageenan have to watch out for. Everything in this recipe is whole and recognizable, so you know exactly what's going into your meal. The technique is straightforward: a quick stovetop sear locks in a golden crust before the oven finishes the job gently, keeping the fish moist and flaky all the way through. Spooning that lush green pesto over the fillets just before roasting lets the flavors meld beautifully into the salmon as it cooks. Finish with a squeeze of lemon and a few fresh basil leaves, and you've got 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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