Gelatin Free Basil-Pesto Salmon Fillets
Bright, herby, and rich all at once, this salmon dish is the kind of weeknight dinner that feels far more impressive than the effort involved. The pesto here skips the usual pine nuts and leans on creamy avocado instead, blending with fresh basil, garlic, lemon juice, and a hint of ground ginger for a sauce that's velvety and vibrant. Since every ingredient is whole and straightforward, there's no need to scan labels for hidden animal-derived thickeners or setting agents — it's naturally free of any gelatin concerns from start to finish. The technique is equally satisfying: a quick stovetop sear locks in a golden crust before the oven finishes the fillets to a perfectly flaky 145°F. Spooning that glossy green pesto over the top just before roasting lets it melt into the fish and form a gorgeous, fragrant crust. A squeeze of lemon at the table ties everything together and makes the flavors pop even more.
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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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