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

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