Nutmeg Free Basil-Pesto Salmon Fillets
Rich, flaky salmon topped with a vivid green pesto that comes together in minutes — this is the kind of weeknight dinner that looks far more impressive than the effort involved. The pesto skips the usual pine nuts and leans on creamy avocado instead, giving it a silky, luxurious texture that clings beautifully to each fillet. Fresh basil, bright lemon juice, and a hint of ground ginger keep the flavors lively and clean, with no warm spices like nutmeg sneaking in to muddy the profile. The technique here is smart: a quick stovetop sear locks in a golden crust before the oven finishes the job gently, so the salmon stays moist all the way through. Spooning the pesto over the fillets just before roasting lets it meld into the fish rather than sitting on top like an afterthought. A squeeze of lemon at the table pulls everything together and makes the whole dish sing. Whether you're cooking for guests or just treating yourself on a Tuesday, this one delivers serious flavor with a surprisingly short ingredient list.
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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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