Lupin Free Basil-Pesto Salmon Fillets
Flaky, golden-seared salmon topped with a vivid, creamy basil pesto is the kind of weeknight dinner that looks like it came from a restaurant kitchen. The pesto here skips the pine nuts and any flour-based thickeners entirely — it gets its luscious, silky body from ripe avocado blended with fresh basil, garlic, lemon juice, and olive oil, so every ingredient is clean and straightforward. That matters a lot when you're navigating labels, because store-bought pestos and marinades can hide unexpected legume-derived additives that are easy to miss. The sear-then-roast technique locks in a gorgeous crust before the oven finishes the fish to a perfectly flaky 145°F, so you're not sacrificing texture for simplicity. A bright hit of lemon at the end pulls everything together and makes the basil pop even more. Whether you're cooking for a crowd or just treating yourself on a Tuesday, 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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