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Baked Salmon with Zoodles & Avo Cashew Cream
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
  • subheading: 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
Steps
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