Name: Pan-Fried Salmon with Cauliflower & Spinach Power Mash
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby spinach; 1 ½ medium heads cauliflower; 1 ½ small pkgs fresh basil; 3 cloves garlic; 177 ml heavy whipping cream; 1 ½ lemons; 1.02 kg salmon fillet; 1 ½ medium yellow onions; black pepper; butter, unsalted; salt

Pan-Fried Salmon with Cauliflower & Spinach Power MashPan-Fried Salmon with Cauliflower & Spinach Power Mash — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 (142 g) pkg baby spinach

1 ½ medium heads cauliflower

1 ½ small pkgs fresh basil

3 cloves garlic

177 ml heavy whipping cream

1 ½ lemons

1.02 kg salmon fillet

1 ½ medium yellow onions

black pepper

butter, unsalted

salt

Instructions

Fill a large pot about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Cut the cauliflower heads into quarters, then trim off and discard the leaves and thick stems; roughly cut into bite-sized florets.

Once the water is boiling, add the cauliflower and cook until fork-tender, about 10 minutes.

Meanwhile, peel and medium dice the onions.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add butter and swirl to coat the bottom. Add onions and cook, stirring occasionally, until lightly browned, about 5 minutes.

Peel and mince garlic.

Add garlic to the skillet with the onions, cook, stirring constantly, 1 minute more. Remove from heat and transfer the garlic and onions to a blender.

Pick basil leaves off the stems; add leaves to the blender along with cream, butter, salt, and pepper.

Place the spinach in a large colander in the sink. When the cauliflower is cooked, carefully empty into the colander to drain; add cauliflower and wilted spinach to blender. Blend on high, until smooth, about 1 minute. Set aside. Blend in batches if necessary.

Pat salmon dry with paper towels and cut into fillets; season with salt and pepper.

Wipe out skillet and return to heat; add more butter and swirl to coat the bottom.

Cooking in batches if necessary, add salmon to the skillet, skin-side down, and reduce heat to medium. Cook 4 minutes and then flip, cooking an additional 3-4 minutes, until the fish is firm and cooked through.

Cut lemons into wedges.

To serve, divide spinach mash between plates and top with butter; place salmon on the side and garnish with lemon wedges. Enjoy!

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