Shellfish Free Basil-Pesto Salmon Fillets
Bright, herbaceous, and genuinely impressive on the plate, this oven-finished salmon is the kind of weeknight dinner that feels like a restaurant splurge without any of the effort. The star is a creamy avocado-basil pesto blended with garlic, lemon juice, and a subtle hit of ground ginger — it's silkier than a traditional pine-nut version and spoonable right over the fish before it goes into the oven. Searing the fillets first in a hot skillet locks in a golden crust, and then the roast finishes the job gently so the salmon stays moist and flaky all the way through. Every single ingredient here is naturally free from shellfish, so there's no need to scrutinize labels or worry about cross-contact from pre-made sauces or store-bought pestos that sometimes share production lines with seafood products. The whole dish comes together in one oven-safe skillet, which means less cleanup and more time to enjoy dinner. A squeeze of fresh lemon at the table ties everything together and makes the basil pop even more. Whether you're cooking for a crowd or just treating yourself, this one is worth keeping on regular rotation.
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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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