Baked Salmon with Zoodles & Avo Cashew Cream
If you’re looking for a delicious, healthy fish dish for Good Friday look no further!
This baked Salmon with Avo Cashew Cream is simple to make and is packed with collagen boosting, skin enhancing and gut friendly ingredients. Winning!
Try it this Easter weekend and we’re sure it will be added into the weeknight dinner rotation.
Ingredients
- 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 in boiling water, drained & 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.
Steph Lowe (the Natural Nutritionist) is a Nutritionist with over 10 years of experience. Originally trained in Sports Nutrition, Steph is a triathlete herself specialising in metabolic efficiency, long course fuelling, high performance fat loss and elite performance for enhanced recovery and sport longevity.
With a passion for spreading a positive message about real food and the incredible affect it has on performance, Her extensive nutritional experience spans from elite athletes, to schools, and corporations, where she has educated people about the importance of real food for productivity and performance.
Steph Lowe’s new book Low Carb Healthy Fat Nutrition, is a “real-food-only” lifestyle that Steph has been personally living and transforming the lives of clients for more than 10 years. Steph’s new book gives readers the tools to transform their daily habits and make sustainable, long lasting change to their bodies and mindset. LCHF Nutrition includes 150 delicious, easy and no nonsense recipes that can be thrown together in around 10 minutes – no experience needed, no excuses necessary.