Natural Born Feeder
Menu

Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
Blog Recipes

Salmon and Cashew Oat Bake

Salmon and Cashew Oat Bake
Salmon and Cashew Oat Bake

This easy to make healthy bake is the perfect meal for these colder evenings. What’s great about this dish is that it’s really quick to prep (you just need some patience will its in the oven for 35 mins). You can also make larger portions of this to have as meal prep for the week. And, if you’re not a fan of salmon, just substitute it for chicken or go for a veggie option and add in lots of green veg.

Salmon and Cashew Oat Bake

Ingredients
  • 600g salmon (boneless and skinless)
  • 50g parmesan shavings
  • 6 tbsp. natural yoghurt
  • 2 tbsp. fresh dill (chopped)
  • 1 tbsp. Dijon mustard
  • 1 tsp. honey
  • 1 tsp. salt and pepper to season
  • 80g oats
  • 80g raw cashew nuts
  • 2 tbsp. coconut oil
Method
  1. Preheat the oven at 200°C.
  2. Dice the salmon into 3” cubes and place in a pie dish.
  3. In a small bowl, combine the yoghurt, Dijon mustard, salt, pepper, dill and honey and mix well. Pour this over the salmon.
  4. Using a food processor, blitz the cashews into a chunky flour consistency.
  5. Sprinkle over the top of the salmon along with the oats.
  6. Melt the coconut oil and drizzle over.
  7. Bake for 35 minutes at 200°C until its crispy golden.

by continuing to use the site, you agree to the use of cookies. more information