Dill and Black Pepper Salmon with Cashew Vegetables

Paleo – serves 2


  • 2x 200g salmon fillet, skin on
  • Fresh dill
  • Cracked black pepper
  • 1 bunch brocollini
  • 1 bunch baby asparagus
  • 1 zucchini, sliced
  • 1 garlic clove, sliced
  • Fresh ginger, grated
  • Squeeze of fresh lemon juice
  • 1 tbsp olive oil
  • 30g raw, unsalted cashew nuts


  • Season salmon with dill and pepper
  • Steam brocollini, baby asparagus and zucchini for 4 minutes
  • Brush a large frypan with olive oil. Once hot, place fish skin side down and cook for 3 minutes. Flip and cook on the other side for a further 2 – 3 minutes
  • Heat ginger and garlic in a small fry pan with a dash of olive oil. Add vegetables and stir fry for a further minute. MIx through nuts, squeeze with lemon juice and serve

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