Turkey Free Basil-Pesto Salmon Fillets
Bright, herbaceous, and genuinely impressive on the plate, this salmon dish brings together a silky avocado-basil pesto and perfectly roasted fish in a way that feels restaurant-worthy without the fuss. The pesto is the real star — fresh basil, creamy avocado, garlic, lemon juice, and a hint of ground ginger blended into a vivid green sauce that clings beautifully to each fillet. A quick stovetop sear locks in that golden crust before the oven finishes the job, giving you tender, flaky salmon with a slightly caramelized edge every single time. Because the whole dish is built around fish, fresh produce, and olive oil, there's no need to swap anything out or second-guess a single ingredient — it's naturally free of poultry in every component. Serve it straight from the skillet with a squeeze of lemon and a few extra basil leaves for a dinner that looks like you planned it for company, even on a weeknight.
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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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