Hazelnut Free Basil-Pesto Salmon Fillets
Classic pesto often calls for pine nuts or gets swapped with walnuts — and hazelnuts sometimes sneak into store-bought versions too. This recipe sidesteps all of that by building its vibrant green sauce from fresh basil, creamy avocado, garlic, lemon juice, and a touch of ground ginger, so you get a rich, luscious pesto with zero nut concerns. The avocado does the heavy lifting here, lending that silky body you'd normally expect from ground nuts. Paired with seared-then-roasted salmon fillets, the result is a weeknight dinner that feels genuinely restaurant-worthy. The technique — searing skin-side up first for a golden crust, then flipping and spooning the pesto on before finishing in a hot oven — keeps the fish incredibly moist while letting the sauce meld right into the top of each fillet. A squeeze of lemon at the table brightens everything up and makes the flavors pop. It's the kind of dish that looks impressive on the plate but comes together with surprisingly little fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!