Eggless Basil-Pesto Salmon Fillets
Rich, flaky salmon topped with a vibrant homemade pesto is the kind of weeknight dinner that looks like you spent way more effort than you actually did. The pesto here gets a creamy, luscious body from avocado rather than the usual cheese or egg-based binders, so it's completely free of egg while still delivering that silky, coating texture you want on a beautiful fillet. Fresh basil, garlic, lemon juice, and a hint of ground ginger blend together into something bright and bold that practically glows. The technique is simple but smart — a quick stovetop sear locks in a golden crust before the oven finishes the job gently, keeping the salmon moist all the way through. A spoonful of that green pesto melting over the top as it roasts is genuinely one of the better things you can do to a piece of fish. Serve it with a squeeze of lemon and a few extra basil leaves, and dinner feels effortlessly impressive.
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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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