Honey 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 came from a restaurant kitchen. The star is a creamy avocado-basil pesto blitzed with garlic, lemon juice, and a hint of ground ginger — no sweeteners of any kind, so it's completely free of the hidden honey that sneaks into a surprising number of store-bought pestos and glazed fish recipes. The avocado gives the sauce a silky body that clings beautifully to the fillets without needing any added sugar to balance the flavors. Searing the salmon first locks in a golden crust before the oven finishes the job, giving you that perfect flaky interior with a lightly caramelized edge. Spooning the pesto over the top before roasting lets it meld right into the fish, so every bite is layered with herby, garlicky richness. A squeeze of fresh lemon at the table ties everything together and keeps the whole dish tasting clean and vibrant.
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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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