Xanthan Gum Free Basil-Pesto Salmon Fillets
Rich, flaky salmon topped with a vivid green pesto made entirely from whole, recognizable ingredients — this is weeknight cooking at its most satisfying. The pesto gets its creamy body from avocado rather than any gums or thickeners, so every component on the ingredient list is something you'd find in a farmers market basket. That matters a lot when you're navigating labels and trying to avoid stabilizers that sneak into store-bought sauces and condiments. A quick stovetop sear locks in a golden crust before the oven finishes the job gently, keeping the fish moist all the way through. The lemon juice and ground ginger in the pesto add a brightness that cuts through the richness of both the salmon and the avocado beautifully. Serve it straight from the skillet with a squeeze of fresh lemon and a few extra basil leaves, and it looks far more impressive than the effort involved.
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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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