Legume Free Basil-Pesto Salmon Fillets
Bright, herbaceous, and genuinely impressive on the plate, this salmon dish delivers restaurant-level flavor with a surprisingly short ingredient list. The star is a creamy avocado-basil pesto blended with garlic, lemon juice, and a subtle hit of ground ginger — it comes together in minutes and tastes like something you'd pay good money for. Traditional pesto often calls for pine nuts or other tree nuts, but this version skips them entirely in favor of avocado for that lush, silky body, making it a natural fit for anyone avoiding legumes and nuts alike. The technique is equally satisfying: a quick stovetop sear locks in a golden crust before the pesto-crowned fillets finish roasting in the oven, giving you perfectly flaky fish with a vibrant green topping. Everything here is whole, clean, and straightforward — fresh herbs, good olive oil, quality salmon — so there's no need to scrutinize labels or worry about hidden additives. A squeeze of lemon at the table ties it all together and makes the flavors pop even more. Whether you're cooking for a weeknight dinner or something worth showing off, this one earns a permanent spot in the rotation.
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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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