MSG Free Basil-Pesto Salmon Fillets
Fresh, vibrant, and built entirely from whole ingredients, this salmon dish is the kind of weeknight dinner that feels far more impressive than the effort involved. The homemade pesto is the real star — blended from packed basil leaves, creamy avocado, garlic, lemon juice, and a whisper of ground ginger, it comes together in minutes and delivers a bright, herbaceous punch that no jarred sauce can match. For anyone avoiding monosodium glutamate, cooking from scratch like this is the clearest path to a clean plate, since every single ingredient is right there in front of you with zero hidden additives. The salmon gets a quick sear in a hot skillet before the pesto is spooned generously over each fillet, locking in moisture as everything finishes in the oven. That combination of golden crust, flaky fish, and silky green pesto is genuinely hard to beat. A squeeze of lemon at the table ties it all together and keeps the flavors tasting fresh and lively. It's the kind of recipe you'll find yourself coming back to again and again.
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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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