Gut Friendly Basil-Pesto Salmon Fillets
Salmon is already a gut-friendly superstar, loaded with omega-3s that help support a healthy inflammatory response, and this recipe leans into that with a vibrant, herb-forward pesto that doubles down on the good stuff. The pesto here skips the traditional pine nuts and heavy cheese in favor of fresh basil, creamy avocado, and a touch of ground ginger — ingredients that are gentle on digestion and genuinely delicious together. Avocado adds a silky richness that binds the sauce beautifully, while the lemon juice keeps everything bright and balanced. The sear-then-roast method gives you golden, caramelized edges on the salmon with a tender, flaky center that holds up perfectly under that lush green pesto. Ginger is a quietly brilliant addition here — it brings a subtle warmth that complements the fish without overwhelming it, and it's long been valued for its soothing digestive properties. The whole dish comes together in one oven-safe skillet, which means less cleanup and more time actually enjoying your meal. Finish with a squeeze of fresh lemon and a few extra basil leaves, and you've got a dinner that feels indulgent but works hard for your gut.
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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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