Yeast Free Basil-Pesto Salmon Fillets
Rich, flaky salmon topped with a vivid green pesto that's creamy from avocado and bright from fresh lemon — this is the kind of weeknight dinner that looks like it came from a restaurant. The pesto comes together in a blender in minutes, blending fresh basil, garlic, olive oil, and a touch of ground ginger into something genuinely special. Every single ingredient in this dish is naturally free of yeast, so there's no need to scrutinize labels or swap anything out — it just works as written. The sear-then-roast method gives the salmon a golden crust before the oven finishes it to a perfectly tender 145°F, locking in moisture under that glossy pesto topping. Avocado replaces the pine nuts or cheese you'd find in a traditional pesto, making the sauce luxuriously smooth without any fermented or processed additions that could be a concern. A squeeze of lemon at the table ties everything together and keeps the flavors clean and fresh. This one earns a permanent spot in the dinner 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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