Wheat Free Basil-Pesto Salmon Fillets
Salmon is already a weeknight hero, but topping it with a vibrant, creamy avocado-basil pesto takes it somewhere truly special. The pesto comes together in a blender with fresh basil, ripe avocado, garlic, lemon juice, and a hint of ground ginger — every single ingredient is naturally free of wheat, so there's no swapping or substituting required. That avocado base gives the pesto a luscious, buttery texture that clings beautifully to the fish as it finishes roasting in the oven. The technique here is smart: a quick stovetop sear locks in a golden crust before the oven gently brings the fillets to a perfectly flaky 145°F. Spooning the pesto over the salmon just before it roasts lets the flavors meld into the fish rather than just sitting on top. Serve it with a squeeze of lemon and a few extra basil leaves, and you've got a restaurant-quality plate that comes together with minimal fuss and zero worry about hidden gluten lurking in a sauce or marinade.
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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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