Emulsifier Free Basil-Pesto Salmon Fillets
Bright, herbaceous, and rich without a single additive in sight, this baked salmon dish is the kind of weeknight dinner that feels genuinely special. The pesto is the real star — blended from fresh basil, creamy avocado, garlic, lemon juice, and olive oil, it comes together in minutes and coats the fish with vivid, garden-fresh flavor. Avocado steps in as the base that gives the sauce its body and silkiness, which means there's no need for any stabilizers or emulsifying agents that often sneak into store-bought pestos and sauces. Every ingredient is whole and recognizable, which is exactly what you want when you're keeping things clean. The technique is straightforward: a quick stovetop sear locks in moisture, then the oven finishes the job gently while the pesto melts into the top of each fillet. A squeeze of lemon at the table ties everything together and makes the flavors pop. This is the kind of recipe that proves eating without additives doesn't mean sacrificing depth or satisfaction.
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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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