Peanut Free Basil-Pesto Salmon Fillets
Fresh basil pesto gets a creamy, vibrant upgrade here thanks to half an avocado blended right into the sauce alongside garlic, lemon juice, and a hint of ground ginger — no pine nuts, no walnuts, nothing that could trigger a nut allergy concern. The result is a silky, bright green pesto that clings beautifully to the fish and tastes far more luxurious than the effort involved. Salmon fillets are seared first in a hot skillet to build a golden crust, then finished in the oven with that gorgeous pesto spooned over the top, so every bite is rich, flaky, and packed with herby flavor. Because the pesto is made entirely from scratch with whole, simple ingredients, you have complete control over what goes into it — no label-reading required. This is the kind of weeknight dinner that looks impressive enough for company but comes together without any real fuss. A squeeze of lemon at the table brightens everything up and makes the flavors pop even more.
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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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