Paraben Free Basil-Pesto Salmon Fillets
Bright, herbaceous, and genuinely stunning on the plate, this salmon dish is the kind of weeknight dinner that feels like a special occasion without the fuss. The star is a vibrant homemade pesto built from fresh basil, creamy avocado, garlic, and lemon juice — blended smooth with extra-virgin olive oil and a hint of ground ginger for a subtle warmth that sets it apart from anything jarred. Every ingredient is whole and recognizable, which matters when you're being careful about synthetic preservatives and chemical additives that sneak into so many store-bought condiments and sauces. The technique is straightforward: a quick stovetop sear locks in a golden crust before the oven finishes the fillets gently, keeping them moist and flaky all the way through. Spooning that lush green pesto over the top just before roasting lets the flavors meld beautifully into the fish. A squeeze of fresh lemon at the table ties everything together and makes the whole dish pop. It's clean, satisfying cooking that proves eating carefully doesn't mean eating boringly.
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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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