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From the April/May 2016 issue
Serves 4


  • 1 pound wild salmon
  • 2 TBSP extra-virgin olive oil, divided use
  • 1 medium lemon
  • Sea salt and black pepper, to taste
  • 1 cup raw cashews, soaked in water for 3-8 hours
  • 2/3 cup water, or more as needed
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 4 medium zucchinis, cut into noodles using a spiralizer
  • Chopped fresh parsley, for garnish


  • Preheat the oven to 375ºF.
  • Place the salmon in a glass baking dish. Drizzle with 1 tablespoon of olive oil.
  • Cut the lemon in half and set one half aside. Squeeze the remaining half over the salmon.
  • Sprinkle with salt and pepper.
  • Bake for 15-20 minutes until fish flakes easily with a fork. Set aside.
  • Drain the cashews and place them in a blender or food processor.
  • Add the 2/3 cup fresh water, garlic powder, and onion powder.
  • Squeeze in the juice from the remaining lemon half. Blend until creamy and smooth.
  • Taste and season with salt and pepper as desired. (Add a bit more water if needed to yield a sauce, but the sauce should be rich so don’t make it too thin.)
  • Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
  • Add the zucchini noodles. Sauté for about 5 minutes to soften slightly.
  • While the noodles cook, flake the salmon into bite-sized pieces with a fork.
  • Remove the zucchini noodles from heat.
  • Add enough sauce to coat the noodles and toss gently with tongs to combine. (You may not use all of the sauce.)
  • Add the flaked salmon and toss gently to combine.
  • Serve topped with chopped parsley for garnish.