Gluten Free Basil-Pesto Salmon Fillets
Bright, herbaceous, and genuinely impressive on the plate, this salmon dish is the kind of weeknight dinner that feels like it belongs in a restaurant. The star is a vibrant avocado-basil pesto blended with garlic, lemon juice, and a hint of ground ginger — completely homemade, completely grain-free, and far more interesting than anything from a jar. Every single ingredient here is naturally free of gluten, so there's no need to scrutinize labels or worry about hidden thickeners sneaking into your sauce. The technique is just as satisfying as the flavors: a quick stovetop sear locks in a golden crust before the pesto-topped fillets finish roasting in the oven, giving you flaky, perfectly cooked fish with a luscious green topping. That avocado base makes the pesto unusually creamy and rich without any cheese, which also means it works beautifully for a wider range of eaters at the table. A squeeze of lemon at the end ties everything together and keeps the whole dish tasting fresh and bright. Whether you're cooking for yourself or feeding a crowd, this one is easy enough to pull off on a busy evening and special enough to serve to guests.
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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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