Coconut Salmon Skillet with Broccoli and Cashews

Although it feels like I just got back, it has somehow already been a month since my trip to Iceland. The trip was filled with an insane amount of breathtaking views (waterfalls, geysirs, glaciers, hikes, hot springs, etc), plenty of glasses of Viking beer, and some (insanely expensive) great dinners. As a lover of all things seafood, I was incredibly excited for all of the fish filled menus I was sure to see, and this meal did not disappoint. I have dreamt of this last dinner in Iceland, from a restaurant called Messin, since we returned home. The second they placed a cast iron skillet on our table I knew I was going to fall in love with this dish. The charred broccoli mixed with the toasted cashews and the perfect salmon with that seared exterior and rare interior had my stomach craving this meal the moment I walked out the door of the restaurant. As soon as we arrived home, I knew what the next experiment was going to be in my kitchen: recreating this meal. I am happy to say that is just as good, and about an eighth of the price, when made at home. This is most definitely a new quick and easy weeknight dinner staple; plus, it only involves one dish for both cooking and eating out of.

Ingredients (serves 2):

  • Salmon (2 fillets)

  • Broccoli (½ head)

  • Lemon (1)

  • Cashews (½ cup)

  • Coconut oil (¼ cup)

  • Avocado oil (1 tablespoon)

  • Red pepper flakes

  • Ginger powder

  • Salt & Pepper

Special Equipment: cast iron skillet


  1. Cut the broccoli florets in half lengthwise and slice the lemon into circular rings

  2. Chop the cashews into ¼inch pieces

  3. Heat the cast iron skillet and, once hot, pour on the avocado oil and half of the coconut oil

  4. Place the broccoli on the hot skillet and toss while cooking for ~5 minutes, or until it begins to char

  5. Add in the chopped cashews and the lemon and continue to toss for an additional ~5 minutes

  6. Take the skillet off the heat and place the 2 salmon fillets on top of the broccoli, cashew, lemon mixture

  7. Top the salmon with the leftover coconut oil and season the entire dish with red pepper flakes and salt & pepper

  8. Place the skillet in the oven at 425 for ~5 minutes or until it looks almost cooked through

  9. Finish cooking the salmon on broil until a crust has formed on top

  10. Remove the dish from the oven and serve hot out of the skillet


Compliant with the following diets:

  1. Gluten Free

  2. Dairy Free

  3. Peanut Free