Paleo Basil-Pesto Salmon Fillets
Salmon is already a weeknight hero, but topping it with a vibrant, dairy-free basil pesto takes it somewhere genuinely special. The pesto here gets its creamy body from avocado rather than cheese or pine nuts, which means it's completely grain- and dairy-free without any awkward substitutions. Blended with fresh basil, garlic, lemon juice, and a hint of ground ginger, it's bright, a little zippy, and deeply savory all at once. The technique is what makes this dish shine — a quick stovetop sear locks in a golden crust before the oven finishes the job gently, keeping the fish moist and flaky all the way through. Spooning the pesto over the fillets before they go into the oven lets it meld right into the salmon as it roasts, so every bite is loaded with flavor. It's the kind of meal that looks impressive enough for guests but comes together with minimal cleanup and a short ingredient list. Serve it with lemon wedges and a few extra basil leaves and it's genuinely hard to believe it's this easy.
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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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