Start by making the marinade. Place all the ingredients together in a high measuring cup. Use a stick blender to create a smooth paste
Place the salmon fillet in a tray and pour the marinade on top. Cover and leave to marinate in the fridge for about an hour.
Make the cashew dressing by placing all the ingredients again in a high measuring cup. Use the stick blender to make a smooth dressing. if it is too thick you can add a bit of water to thin it. Add salt and pepper to taste.
Now use a large salad bowl and divide the buttercup lettuce. Add the zoodles, the carrot and the fresh herbs.
Bake the salmon fillets in a frying pan with some coconut oil, butter or olive oil and place on top of the salmon.
Finish with the roasted cashews and serve the dressing on the side.