Chicken Free Basil-Pesto Salmon Fillets
Rich, flaky salmon topped with a vivid green basil-avocado pesto is the kind of weeknight dinner that looks like it took way more effort than it actually did. The pesto comes together in a blender — fresh basil, creamy avocado, garlic, lemon juice, and a hint of ground ginger — and the result is something brighter and silkier than your average jarred sauce. A quick stovetop sear locks in that gorgeous golden crust before the whole skillet goes into the oven, so you get perfectly cooked fish without any guesswork. Spooning the pesto over the fillets just before roasting lets it meld right into the salmon as it finishes cooking, which means every bite is layered with herby, citrusy flavor. This is naturally built around seafood, so there's no need to swap anything out or worry about poultry cross-contact — the ingredient list is clean and straightforward from start to finish. Serve it with a squeeze of fresh lemon and a few extra basil leaves for a plate that genuinely looks restaurant-worthy.
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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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