Mustard Free Basil-Pesto Salmon Fillets
Rich, flaky salmon topped with a vivid green pesto that you blended yourself — this dish looks like it came out of a restaurant kitchen but comes together with straightforward pantry staples. The pesto skips the pine nuts and leans on creamy avocado instead, giving it a silky, luscious texture that clings beautifully to each fillet. A touch of fresh lemon juice and ground ginger keep the sauce bright and just a little unexpected. Store-bought condiments and marinades are notorious for sneaking in mustard as a flavor booster or emulsifier, so making your own sauce from scratch here is genuinely the smartest move. The sear-then-roast method builds a golden crust on the flesh side before the oven finishes the job gently, so you get perfectly cooked salmon without any guesswork. Serve it with extra lemon wedges and a few torn basil leaves for a plate that's as pretty as it is satisfying.
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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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