Salmon is a great source of protein and healthy omega-3 fats essential for brain, nerve and eye development, heart health and reducing inflammation. It is also a quick mid-week meal for the entire family. We’ve paired it with an avocado cashew cream which can also be used as a dip with your favourite vegie sticks or accompany any meal of the day.
Ingredients (Serves 4)
- 4 salmon fillets, preferably wild-caught
- 1 tablespoon sesame seeds
- 4 zucchinis, spiralized
- 1 half bunch Tuscan kale, roughly chopped
- 1 tablespoon cold-pressed extra virgin coconut oil
- 2 tablespoons chicken bone broth
- Sea salt & pepper, to taste
Avocado Cashew Cream:
- ½ cup cashews, soaked for 2 hours, drained and rinsed
- ½ avocado
- 2 tablespoons cold-pressed extra virgin coconut oil, melted
- 2 tablespoons water
- 1 lemon, zested and juiced
- ½ fresh chilli, finely chopped
- 1 handful fresh basil
- Sea salt & pepper, to taste
Method
- Preheat the oven to 180°C and line a tray with baking paper.
- Place the salmon fillets onto the tray and sprinkle with sesame seeds and season with salt and pepper. Place in the oven and bake for 15-20 minutes or until cooked to your liking.
- To make the avocado cashew cream, blend all ingredients together until smooth.
- Whilst the salmon is cooking, heat a large frying pan over a medium heat and add the oil. Sauté zucchini noodles quickly until starting to soften.
- Add in chopped kale and broth and toss through until wilted.
- To serve, place zucchini mixture on the bottom of the plate, top with salmon and a dollop of the avocado cashew cream.
Store remaining cashew cheese in an airtight container in the fridge for up to 5 days.
Recipe developed with the assistance of Melinda Benstead, TNN Recipe Developer & Expert LCHF Baker. Learn more in Meet Min here.
Image by Sarah Craven Photography.