Mushroom Free Basil-Pesto Salmon Fillets
Bright, herby, and rich without being heavy, 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 blended with garlic, lemon juice, and a hint of ground ginger — it's vivid green, silky, and completely free of any fungi-derived ingredients that can sneak into store-bought versions. Every component here is straightforward and clean, so you can spoon that pesto generously without second-guessing the label. The technique is simple but smart: a quick stovetop sear locks in a golden crust before the oven finishes the fillets to a perfectly flaky 145°F. Roasting the pesto right on top of the salmon lets the flavors meld together beautifully, keeping the fish moist and fragrant all the way through. A squeeze of fresh lemon at the table ties everything together and makes the basil pop even more. It's an impressive, satisfying plate that comes together with minimal fuss and zero compromise.
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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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