Pistachio Free Basil-Pesto Salmon Fillets
Traditional pesto almost always calls for pine nuts or pistachios, but this clever version skips the nuts entirely and leans on creamy avocado to deliver that same lush, rich texture you expect from a great pesto. The result is a vibrant, bright green sauce built from fresh basil, garlic, lemon juice, and a hint of ground ginger — bold, aromatic, and completely tree-nut free without any compromise on flavor. Spooned generously over seared salmon fillets and finished in a hot oven, the pesto melts into the fish and creates a gorgeous, herb-crusted crust that looks seriously impressive on the plate. The technique here is smart: a quick stovetop sear locks in moisture and builds a golden crust before the oven gently brings the salmon to a perfectly flaky 145°F. Avocado does double duty as both a binder and a source of that silky mouthfeel, so every bite is rich and satisfying without feeling heavy. A squeeze of fresh lemon at the end cuts right through the richness and ties everything together beautifully. Whether you're cooking for a weeknight dinner or something that needs to look a little more special, this one delivers on both counts.
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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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