Salmon holds a special place as one of our favored fish. While I don’t indulge in it frequently these days, I’m always exploring new ways to prepare it.

Here’s a wonderfully straightforward and delectable recipe:

For the cream sauce:

• 1/2 cup of raw cashews
• 1/3 cup of fresh water
• 1 teaspoon of lemon juice
• A pinch of salt
• 1 teaspoon of ghee
• 1 small bunch of dill, finely chopped

Begin by soaking the cashews in hot water for 30 minutes. Discard the soaking water and blend the soaked cashews with fresh water, lemon juice, salt, and ghee until you achieve the creamy consistency of regular sour cream. Then, add the finely chopped dill and blend until well combined.

Next, take 2-3 pieces of salmon fillet and season them with salt, pepper, and garlic powder. In a preheated pan, add a spoonful of coconut oil and place the seasoned salmon. Cook over low heat with a lid on for approximately 15-20 minutes.

To finish, generously spoon the cashew cream and dill sauce over the salmon and serve promptly alongside your preferred side dish. We enjoyed it with Brussels sprouts.