Bright, herbaceous, and rich all at once, this salmon dish is the kind of weeknight dinner that feels like it came from a restaurant kitchen. The star is a creamy blended pesto made with fresh basil, ripe avocado, garlic, and lemon juice — no pine nuts, no cheese, no grains of any kind, just clean, vibrant flavor. That naturally makes it a worry-free choice for anyone avoiding rye and the hidden grain ingredients that sneak into so many store-bought sauces and marinades. The technique here is smart: a quick stovetop sear locks in a golden crust before the oven finishes the job gently, keeping the fillets tender and flaky all the way through. Spooning the pesto over the salmon before it roasts lets the flavors meld beautifully into the fish rather than just sitting on top. A squeeze of lemon at the end ties everything together with a little brightness that makes each bite feel fresh and lively. This one is genuinely impressive enough to serve to guests but easy enough to pull off on a Tuesday night.
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Preheat the oven to 400°F (205°C).
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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