AIP Friendly Herb Pesto Baked Salmon

Total time25 min

Prep time10 min

Cook time15 min

4.6

(20)

Bright, herby, and deeply satisfying, this baked salmon is the kind of weeknight dinner that feels far more impressive than the effort involved. The real star is the dairy-free, nut-free pesto — a vibrant blend of fresh basil, flat-leaf parsley, garlic, lemon juice, and olive oil that comes together in the food processor in under a minute. Traditional pesto is typically off-limits on the autoimmune protocol due to cheese and pine nuts, but this version skips both entirely without sacrificing any of that gorgeous green flavor. A pinch of turmeric adds a subtle warmth and a boost of anti-inflammatory goodness that fits perfectly within AIP guidelines. The pesto gets spooned generously over skin-on salmon fillets before a quick 12–15 minute bake at 400°F, leaving the fish flaky, moist, and beautifully coated. Serves four, so it's just as easy to pull off for a family dinner as it is for meal prep at the start of the week. Finish with a squeeze of fresh lemon and you've got a plate that looks like it came from a restaurant — no compromises required.

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Ingredients

4 servings

For the salmon

4 salmon fillets (about 6 oz each), skin-on
1 tbsp olive oil
½ tsp fine sea salt

For the pesto

2 cups fresh basil leaves, loosely packed
½ cup fresh flat-leaf parsley leaves, loosely packed
2 cloves garlic, peeled
⅓ cup olive oil
2 tbsp fresh lemon juice
¼ tsp fine sea salt
¼ tsp ground turmeric

For serving

lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
Combine the basil, parsley, garlic, lemon juice, turmeric, and 1/4 tsp salt in a food processor. Pulse 5–6 times until roughly chopped. With the motor running, stream in the 1/3 cup olive oil and process until the pesto is smooth and bright green, about 30 seconds, scraping down the sides once.

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