Pescatarian Basil-Pesto Salmon Fillets
Few things hit the dinner table with as much visual impact as a golden-seared salmon fillet blanketed in vivid, herb-bright pesto. What makes this version especially interesting is the pesto itself — blended avocado gives it a creamy, luxurious body without any dairy, while fresh basil, garlic, lemon juice, and a subtle touch of ground ginger make it genuinely layered in flavor. The technique here is smart: a quick stovetop sear locks in a beautiful crust before the oven finishes the job gently, keeping the fish moist and flaky all the way through. Spooning the pesto directly onto the fillets before they roast means every bite is infused rather than just topped. It's the kind of meal that feels restaurant-worthy but comes together in a single skillet with minimal cleanup. Serve it with lemon wedges and a few extra basil leaves and it looks as good as it tastes — no extra effort required.
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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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