New Recipe: Baked Salmon with Zoodles & Avo Cashew Cream

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


  1. Preheat the oven to 180°C and line a tray with baking paper.
  2. 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.
  3. To make the avocado cashew cream, blend all ingredients together until smooth.
  4. 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.
  5. Add in chopped kale and broth and toss through until wilted.
  6. 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.

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